Maja Blanca is a native dessert which is very popular all over the Philippines. It is a creamy mixture ready from coconut milk and cornstarch made even creamier with the expanding of milk. It is regularly ready as dessert for parties and extra occasions, although a simpler version can be bought in canteens and restaurants in any place in the country. If you want to try native delicacies, maja blanca is something that you should taste.
Ingredients:
2 liters coconut milk
200 grams of corn starch
370 mL evaporated milk
150 mL condensed milk
240 grams of white sugar
400 grams of corn kernels
Cooking Instructions:
Mix the coconut milk, evaporated milk, condensed milk, white sugar and corn kernels in a pot.
Place the pot over medium heat until it comes to a boil.
Prepare the thickener by mixing together 750 mL of coconut milk and the cornstarch.
Add the thickener once the cooking mixture is already boiling.
Stir constantly to avoid lumps in the mixture when it is thickened.
Use a retention tray to mold the maja blanca.
Shake the tray to flatten the mixture or use a knife or spatula to level the maja blanca on the tray.
Set aside to cook at room temperature.
Cut into small slices and take off from tray.
You can add your favorite ornamentation but it is elective only.
Serve and enjoy this yummy snack or dessert.
Tips:
You can use shredded cheese, ground peanuts or latik for garnish.
Latik is ready by browning and curdling coconut cream and brown sugar.
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