Maja Blanca
Recipe Description
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.Ingredients
- 2 coconuts, grated (or 2 cans coconut milk)
- 2 cups warm water
- ½ cup cornstarch|corn starch
- ½ cup granulated sugar|sugar
- ½ cup water
- ¼ cup kernel corn (canned or frozen)
- Place grated coconut in a cheese cloth. Squeeze to get 1 cup thick coconut milk (kakang gata). Strain and set aside.
- Mix 2 cups warm water with the grated coconut and squeeze to get thin coconut milk. Set aside.
- Boil thick coconut milk (or 1 can coconut milk) until oil comes out and "latik" is formed and browned. Set aside.
- In a blender or food processor puree the kernel corn. Combine cornstarch, granulated sugar|sugar and pureed kernel corn thoroughly in a mixing bowl. Add ½ cup water. Bring to a boil thin coconut milk (or 1 can of coconut milk) stirring constantly.
- Add sugar-cornstarch-kernel corn mixture and boil for 2-3 minutes until mixture is thick and tastes cooked.
- Spray a baking dish with 'PAM' and pour maja mixture into it and allow to set in the refrigerator.
- When set slice in square or diamond shape and serve with latik.
This article uses material from the "Maja Blanca" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
