![Maja Blanca Recipe Maja Blanca Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zhyYp1MS-098Rto7D1kheoFcqSk0-qQhZcWi-hzr5onofqKempZkQSg2fb5Gu5APFZrzI5dY1oDrf8QTXGwUMyBgwnPGmxE-nt7L0shaqTtynMfAe_6trisQRtm9ToBhgfC50MEZ-Rfg/s1600/maja+blanca.jpg)
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
A thick sweet coconut-flavored pudding with sweet kernels of corn and topped with toasted coconut, maja blanca is a favorite dessert of the Philippines.
![kusina ingredients kusina ingredients](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5lBRAsSTSqPnDjU5YbdXHgfiH7J9Ivl69gTsQb6Q2XdttAOa4nGpRdkWm98Zc9FkVz9rzAsk-XhyxzzT38tEax9rguFfPbmLtjeW77918KNEFHeRpt026xKicnxliicaOoBAGXmmhl52/s1600/kusina101+ingredients.png)
- 1 cup coconut milk
- 1/2 cup water
- 1/2 cup cornstarch
- 3/4 cup water
- 1/2 cup white sugar
- 1/4 cup fresh sweet corn kernels
- 1/4 cup sweetened flaked coconut
![kusina instructions kusina instructions](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_v4jdSaExtNMuCyZb7PkyYXWLHdMmcotORVDpnJmHCATMu425BkzZOOP4j5SBCtPh_EC6UtSyJ-yleAWXooxhuqEtXm_OUaCJBYcI-Ym1gDtSOds9_y5WbqWv8hQcwxl-0p8ADvHSAwDN/s1600/kusina101+instructions.png)
1. Butter a baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
2. 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.
3. Pour the maja blanca into the prepared dish, and set aside to cool until firm., about 2 hours.
4. Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch them carefully so they don't burn.
5. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.
2. 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.
3. Pour the maja blanca into the prepared dish, and set aside to cool until firm., about 2 hours.
4. Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch them carefully so they don't burn.
5. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.
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