Maja Blanca made lighter with oat milk and a little bit less of cornstarch. This turns it into a vegan pastry cream or pudding. It’s now versatile AF.
Maja Blanca
When you think Maja Blanca, you think corn and a harder bite. This version is not that. In researching for a vegan pastry cream I saw a theme. Cornstarch was used as the thickener along with a vegan milk. That is when I start thinking – wait… it’s totally Maja Blanca. Just without the corn and more softer and silky.
So I am taking that narrative back and claiming it as a Filipino recipe, as essentially it is.
Ingredients
This recipe is so simple and it uses ingredients that you probably have in the pantry already
Oat Milk or any kind of vegan milk will do. This is the base and will be the overwhelming flavor of the pudding / vegan pastry cream. Picking oat or almond is recommended. You can of course use the traditional coconut milk, but just be mindful that would be the key flavor.
Cornstarch is the main thickening agent here, but we are not going to use as much. Just enough to make it thick like a pudding so that you can use it as filling in tarts and other pastries and desserts.
Sugar to add that sweetness. I do recommend using super fine baking sugar so that it dissolves faster.
Vanilla Paste adds that vanilla flavor and everyone loves seeing the vanilla seeds peeking through a pastry cream!
Maja Blanca Pudding Tips and Tricks
The beauty of this pudding slash pastry cream is that there are no eggs. There are some things you should be mindful of when cooking.
- Make sure you whisk in the cornstarch first into the oat milk. This avoids lumps, as cornstarch can be a bit tight.
- Keep whisking so that it will always have a smooth consistency.
- After the Maja Blanca pudding / vegan pastry cream is cooked, pass the mixture through a fine mesh sieve. If you happen to have a lump or cornstarch, this will help strain them out.
- While leaving the cream to cool to room temperature cover it with plastic wrap making sure the wrap is touching the surface of the cream. This is to avoid it forming a thick skin.
How can I use this Maja Blanca Pudding / Cream?
Oh the list is endless, but a few ideas come to mind:
- One of my favorites is to actually just eat it on its own with some fruit. That is what I did with the leftovers.
If you like this recipe try these other Filipino Inspired Recipes
Tibok Tibok Recipe with Chocolate and Strawberry Layers
How To Make Coconut Panna Cotta with Bananas and Jackfruit
Vegan Halo Halo Chia Pudding Recipe
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Maja Blanca Pudding and Vegan Pastry Cream
Maja Blanca made lighter with oat milk and a little bit less of cornstarch. This turns it into a vegan pastry cream or pudding. It's now versatile AF.
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Course: Dessert
Cuisine: Filipino
Servings: 2 Cups
Pour the oat milk In a medium size sauce pan and add in the cornstarch and whisk until there are no lumps. Add in the vanilla paste and sugar and whisk until sugar has disolved.
Put the pan on the stove and turn the heat to medium and bring the mixture to a simmer. Keep whisking until the mixture gets thick. About 5-7 minutes.
The Maja Blanca is done when it has the consistency of pudding and it is not drippy.
Place a sieve over a bowl and pour the mixture through. Use a spoon to press through the mixture and to scoop any that is sticking on the underside of the sieve.
Cover the Maja Blanca pudding with plastic wrap making sure the wrap is touching the surface. Cool on the counter to room temperature and the place in the refrigerator to cool fully.