Maja Blanca Recipe

Maja Blanca

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.

 

• 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

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.