In this YouTube cooking demo, Lesley Pascual‑Bartolo evaluates three popular Filipino maja blanca recipes—one from Madiskarteng Nanay, one from Kawaling Pinoy, and one from Judy Ann Santos. She outlines each recipe’s key ingredients (evaporated coconut milk, condensed milk, cream cheese) and demonstrates mixing methods. Lesley then compares the dishes on texture (soft, creamy, custard‑like, firmer, cheesecake‑rich) and flavor (coconut‑corn balance, richness, blandness). She notes how the addition of cream cheese and the ratio of cornstarch to liquids affect richness and firmness. Personal recommendations follow: she prefers the classic coconut‑corn version for its flavor but suggests the Kawaling Pinoy recipe for those who like a richer, cream‑cheese texture, and advises serving the firmer version at room temperature for optimal mouthfeel. The video ends with a call to follow her channel for more cooking tips.
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Hello po, ako po si Leslie, and today we're testing 3 maja blanca recipes by Madiskartin Nanay. This is from Kawaaling Pinoy and Judy Ann Santos. So ito po natin na toyo ilang sa mga pinaka-popular na maja blanca recipes na mahalap niyo online. So this one is evap coconut milk and sugar, eto naman may condensed milk sha, tapos eto naman may cream cheese. So, we'll put condensed milk and then we'll mix it with cream cheese and then we'll get the texture and the flavor of maja blanca. So, let's just mix it. So, there are more recipes for this. I think it's not just made with latik. There are other ways to make it. But let's just focus on the texture of maja blanca. The flavor and texture. Mm-hmm, very creamy, smooth. You adding, uh, maja blanca from a discarding nanay. Okay, Very soft, creamy. Hinalo dunsa mixture, pero no, ay, ani para makubes kubes sha na hinalo afterwards, pero nagano den, nagminad milk den na cream cheese dunsa mixture. Very rich. Creamy and smooth. Okay, so compare that. It's very soft. So, custard-like texture, firm yogurt, very soft. Tapos, eto naman, may firmness sha pero hindi matigas. Tender pa din sha and moist, okay? And then eto, yung nasa gitane tong galawa, pagdating sa firmness pero very rich yung kanyang texture. Dalagan, mmm, parang chili pie siyang cheesecake, no? Um, yung pagdagdag ng cream cheese or yung proportion ng cornstarch with the rest of the liquids na create sha lang texture na very rich na parang kalamu cheesecake sha. Okay, and pagdating naman sa flavor, ang pinaka lasang maha eto. Dito sa recipe na to, nalalasama tayo ng coconut at siya kayong maíz, so parang very maha. Okay, that's next na very maha flavor eto. This is still very bland, but I know there's something that's missing. Okay, so that's why I'm not buying it. So personally, I still like this one. Because it has the classic flavor of coconut and the marriage of coconut milk flavor and the corn. But I'm just looking for more firmness because it's very soft. Very soft, very soft compared, for example, to Very soft and creamy. Melt in your mouth. Go for this recipe by Kawaling Pinoy. If you want to Or if you're intrigued by the addition of cream cheese to Maha Blanca, subukan nyo po ito. Very rich yung texture, very rich din yung flavor nya, pero less Maha flavor nala pag eto yung recipe naseño natin yon. And then ito naman is the firmer version ng Maha Blanca. Pag eto yung ginawa ninyo, make sure na bagunyasha yung serve. Ilabas niyo muna sa seref kasi pag right outside of the refrigerator, medyo ano sha parang bread pudding yung dating na pero pag naman na sa room temperature na, ma-ano yung nayon ka niya, soft, moist, tender na texture, na creamy din. So that's it. If this has been helpful, please follow for more.
