Maja Blanca Con Maiz Recipes

MAJA BLANCA CON MAIZ RECIPE

Steps:

• Boil coconut milk in a saucepan.
• Add the condensed milk, sugar and the sweet corn kernels.
• Simmer over low heat for 8-10 minutes.
• In a bowl, mix evaporated milk and cornstarch thoroughly making sure there are no lumps left.
• Pour the milk and cornstarch mixture into the saucepan and mix well.
• Stir consistently until thick.
• Transfer to a serving dish or ramekins to serve individually
• Garnish with toasted grated coconut if you want.
• Let it cool down then chill in the fridge for at least 2 hours before serving.

MAJA BLANCA MAIZ (CORN PUDDING)

Steps:

• Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.

MAJA BLANCA

Steps:

• Bring 2 cups coconut milk to a boil; stir constantly until oil begins to separate from the milk, about 30 minutes. Skim and reserve oil in a bowl. Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk. Continue to cook and stir until milk becomes brown and crumbly, about 30 minutes more. Remove latik from heat.
• Grease an 8-inch mold or pie dish with reserved coconut oil.
• Heat remaining 2 cups coconut milk, cream-style corn, cornstarch, 1/2 cup sugar, and corn kernels in a saucepan over medium heat, stirring constantly, until thickened, about 5 minutes. Pour corn mixture into prepared mold. Cool until maja blanca is set.
• Cover mold with a plate and invert maja blanca onto the plate. Slice maja blanca and sprinkle with latik.