Maja Blanca recipe

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Ingredients

2 cups thin coconut milk
3 tablespoons white sugar
2 cups thin coconut milk
¾ cup cream-style corn
½ cup cornstarch
½ cup white sugar
3 tablespoons corn kernels

Nutrition Info

226.7 calories
carbohydrate: 21.8 g
cholesterol: : -
fat: 16.2 g
fiber: 1.1 g
protein: 1.9 g
saturatedFat: 14.3 g
servingSize: -
sodium: 56.2 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Grease an 8-inch mold or pie dish with reserved coconut oil.

  3. 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.

  4. Cover mold with a plate and invert maja blanca onto the plate. Slice maja blanca and sprinkle with latik.

Recipe Yield

12 servings

Recipe Note

Maja blanca is a Filipino favorite kakanin (dessert or snack.) This dish is sweet, delicate, soft, and creamy. Good for dessert.

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