Maja Blanca also known as "coconut pudding" a Filipino dessert that has a coconut milk as an essential ingredient which is usually served during fiestas and holidays. It is usually creamy white in color and a consistency of thick gelatine and a delicate flavour.
Ingredients:
- 1 medium coconuts, grated (for latik)
- 200 grams cornstarch
- 1 can coconut milk
- 1 can evaporated milk
- 1 can condensed milk
- 1 cup sugar
- 1 cup whole kernel corn
- 1 cup water
- 2 tablespoons butter
Cooking Instructions:
Latik for toppings:
- Extract 1 cup thick coconut by squeezing the grated coconut. Strain.
- Boil over low heat. Simmer until oil separates from the curdled milk. The latik should be brown but not burnt. Set aside.
Maja:
- In a saucepan, pour the coconut milk, sugar, evaporated milk, condensed milk, butter and mix it together
- Dissolve cornstarch in water then add on the saucepan, mix well
- Cook with medium heat stirring for 15 minutes, continue stirring constantly to prevent lumps as it becomes very thick
- Add the whole kernel corn. Stir for about 5 minutes
- Remove pan from heat then immediately pour mixture into molds
- Allow to completely cool down then sprinkle latik on top of maja
- Chill in the refrigerator for at least one hour before serving.