MAJA BLANCA ESPECIALE (CORN AND COCONUT CREAM PUDDING)
A comfort food commonly shared in Filipino potlucks and afternoon parties. It can be a dessert or a snack and is best served with iced tea or fruit juice.
Provided by Roselle
Categories World Cuisine Recipes Asian Filipino
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Latik topping: Boil 1 cup of coconut cream in a saucepan over medium heat until coconut oil and coconut milk solid separate, stirring constantly, about 15 minutes. Continue cooking until the milk solids become golden brown. Drain oil.
- Grease two 9 inch round pans and set aside. Mix cornstarch and sugar in a bowl and set aside.
- Heat 4 cups of coconut cream, butter, vanilla extract, cream-style corn and corn in a saucepan over medium-low heat and bring to a simmer. Slowly add the cornstarch mixture, stirring constantly to prevent any lumps, about 10 minutes. Pour the hot mixture into the prepared pans and allow to set. Sprinkle latik on top. Cool before slicing and serving.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 69.1 g, Cholesterol 2.5 mg, Fat 32.3 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 28.3 g, Sodium 126.2 mg, Sugar 41.1 g
MAJA BLANCA (SWEET COCONUT PUDDING)
This is a Filipino dessert for all occasions. Its cheap, easy to make, and when cooked right...really creamy and tasty. Its main ingredients are coconut milk and cornstarch. I usually get my own coconut milk from the actual fruit and not from store-bought canned coconut milk.
Provided by grl_Friday_28
Categories Dessert
Time 45m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cook 4 cups of coconut milk in a casserole at low heat.
- 2. Mix the cornstarch and sugar into a bowl with the fresh milk and stir until the cornstarch and sugar is dissolved.
- 3. When the coconut milk is heated, mix in the cornstarch, sugar, milk mixture.
- 4. Add the butter and corn kernel.
- 5. Constantly stir all the ingredients in low heat (this is important! you don't want them to cook in clumps).
- 6. You will know that the maja blanca is already cooked when it is pasty and there is no grainy feeling on your palate once you taste it.
- 7. Transfer the mixture into a flat glass container.
- 8. Grate cheese on top of the maja blanca and place inside the fridge. It's tastier when its served cool.
MAJA BLANCA ESPECIALE (CORN AND COCONUT CREAM PUDDING)
A comfort food commonly shared in Filipino potlucks and afternoon parties. It can be a dessert or a snack and is best served with iced tea or fruit juice.
Provided by Roselle
Categories Filipino Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Latik topping: Boil 1 cup of coconut cream in a saucepan over medium heat until coconut oil and coconut milk solid separate, stirring constantly, about 15 minutes. Continue cooking until the milk solids become golden brown. Drain oil.
- Grease two 9 inch round pans and set aside. Mix cornstarch and sugar in a bowl and set aside.
- Heat 4 cups of coconut cream, butter, vanilla extract, cream-style corn and corn in a saucepan over medium-low heat and bring to a simmer. Slowly add the cornstarch mixture, stirring constantly to prevent any lumps, about 10 minutes. Pour the hot mixture into the prepared pans and allow to set. Sprinkle latik on top. Cool before slicing and serving.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 69.1 g, Cholesterol 2.5 mg, Fat 32.3 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 28.3 g, Sodium 126.2 mg, Sugar 41.1 g
MAJA BLANCA (CREAMY MILK PUDDING)
One of the all-time favorite dessert in the Philippines. :) Always a hit in fiestas and all other festivities and parties!
Provided by shiranniebdiaz
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauce pan, bring the coconut milk to a soft boil over medium heat.
- When the coconut milk is starting to boil, add the condensed milk and sugar. Stir the mixture until it is well blended. Let it simmer for about 8-10 minutes.
- In a separate bowl, mix the fresh milk and cornstarch together. Stir until the milk and cornstarch are well blended.
- After 8-10 minutes of simmering,slowly add the cornstarch mixture to the coconut milk mixture while continuously stirring the mixture.
- When it is well blended,add the corn kernels, if desired.
- Continue to stir the mixture over medium heat until you reach your desired consistency.
- Pour in to an aluminum tray or any container of your choice. Greasing the container slightly with butter is optional.
- Top it with coconut flakes.
- Let it cool for at least an hour before slicing.
Nutrition Facts : Calories 381.7, Fat 18.7, SaturatedFat 15.5, Cholesterol 16.6, Sodium 71.4, Carbohydrate 51.3, Fiber 0.1, Sugar 38.7, Protein 5.3
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