How to Make Squash Maja

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Squash maja is a creamy Filipino dessert made by blending mashed squash with coconut milk, cornstarch, and sugar into a smooth, chilled kakanin.

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Prep Time 10

Cook Time 20

Total Time 30

Course Native Delicacies

Cuisine Filipino

Servings 6 servings

Calories 270 kcal

Ingredients

2 cups boiled squash mashed
2 cups corn starch
1 big can evaporated milk
2 cups coconut milk
3 cups coconut cream
2 tablespoons calamansi
2 cups sugar
1 teaspoon margarine

Instructions

How to Make Squash Maja:

In a saucepan, combine all ingredients (boiled mashed squash, cornstarch, evaporated milk, coconut milk, coconut cream, calamansi and sugar) except margarine.
Mix well and allow to boil. Stir lightly to prevent scorching.
Add margarine when mixture becomes thick and transparent.
Pour the mixture into desired mold. Allow to cool.
Refrigerate and serve cold.

Notes

Cooking Tip:

Drain the Squash Well Before Mashing

After boiling the squash, let it sit in a strainer for a few minutes to remove excess water. Too much liquid can make the squash maja too soft and prevent it from setting properly after refrigeration. Mash the squash while still warm so it becomes smoother and easier to blend into the milk mixture.

Stir Constantly Over Medium Heat

Keep stirring the mixture gently while cooking to prevent the bottom from scorching. Coconut milk burns faster than regular milk, especially when cooked over high heat for too long. Once the mixture turns glossy and thick, you’ll know the cornstarch is fully cooked and ready for molding.

Chill the Squash Maja Before Serving

Allow the dessert to cool at room temperature first before placing it in the refrigerator. Chilling the squash maja for several hours helps the texture firm up and makes slicing much easier. The flavors also become richer and creamier once the dessert is fully cold.

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