MAJA BLANCA RECIPE RECIPES

Steps:

• Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
• Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
• Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Steps:

• Pour the coconut milk in a cooking pot and bring to a boil.
• Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
• Simmer for 8 minutes.
• Combine the milk and cornstarch then whisk until the cornstarch is diluted.
• Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
• Allow to cook while stirring until the mixture reaches your desired thickness.
• Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula.
• Allow to cool down then refrigerate for at least 1 hour.
• Garnish with toasted grated coconut (or latik if available).
• Serve cold. Share and enjoy!