Home » Blog » Recipes » Filipino Inspired Recipes » 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.
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.
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!
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.
Oh the list is endless, but a few ideas come to mind:
Tibok Tibok Recipe with Chocolate and Strawberry Layers
How To Make Coconut Panna Cotta with Bananas and Jackfruit
Vegan Halo Halo Chia Pudding Recipe
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