In a bowl, combine the cornstarch and 1 cup room-temperature water. Stir until completely dissolved. Set aside.

In a deep cooking pan, combine the cream-style sweet corn, sugar, coconut cream, condensed milk, evaporated milk, and 1 cup water.

Stir everything together until well combined.

Cook over high heat, stirring continuously to prevent the mixture from sticking and burning.

Once the mixture starts to boil, reduce the heat to medium-low while continuing to stir.

Stir the prepared cornstarch mixture again since the starch settles at the bottom.

Slowly pour the cornstarch mixture into the boiling mixture while continuously stirring.

Use a balloon whisk while pouring to quickly remove any lumps and create a perfectly smooth texture.

Continue cooking and stirring until the mixture thickens completely and no visible liquid remains.

Turn off the heat immediately once fully thickened.

Continue stirring for another minute until the mixture becomes silky smooth.

Immediately transfer the hot mixture into your prepared serving tray or dish.

Spread evenly using a spatula if necessary.

Allow the Maja Blanca to cool for about one hour.

Top with homemade latik or grated cheddar cheese before serving.

Slice into squares or rectangles and enjoy.