RCI-DS.001.0321.001
Maja Blanca
Filipino version of a corn bread except, hers consisted of corn flour, rice flour, coconut milk, corn kernels mixed and steamed to a perfect consistency.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- coconuts2 unitgrated (or 2 cans coconut milk)
- 2 cups
- ½ cup
- ½ cup
- ½ cup
- ¼ cup
Method
1
Grate the fresh coconuts and soak in warm water for 10 minutes, then squeeze to extract the milk, or open the canned coconut milk and set aside.
2
Combine the corn starch and sugar in a large mixing bowl and stir well to blend.
3
Pour the ½ cup water into the corn starch mixture and whisk until smooth and lump-free.
4
Add the coconut milk (about 2 cups from the grated coconut or canned) to the corn starch mixture and stir until fully combined.
2 minutes
5
Transfer the mixture to a heavy-bottomed saucepan or cooking pot and place over medium heat.
1 minutes
6
Stir constantly with a wooden spoon or whisk to prevent lumps from forming as the mixture heats.
10 minutes
7
Continue stirring until the mixture thickens and begins to pull away slightly from the sides of the pan, about 5 more minutes.
5 minutes
8
Fold in the canned or frozen corn kernels and stir gently to distribute throughout the pudding.
1 minutes
9
Pour the maja blanca into a lightly oiled shallow baking dish or dessert mold and allow to cool to room temperature.
10
Refrigerate for at least 2 hours until fully set and chilled.
11
Cut into squares or diamond shapes and serve chilled, optionally topped with caramel sauce or latik if desired.