MAJA BLANCA

Maja Blanca

This creamy dessert is well known to us Filipinos also as Tibok tibok. This Filipino-style pudding is typically made of cornstarch flavored with coconut milk and sugar, with a generous amount of sweet corn kernels, then topped with cheese or coconut scum(latik). Maja (pronounced MA-HA) is usually served as dessert during Christmas, birthdays, and other special celebrations.

INGREDIENTS:

3/4 cup white sugar
4 cup Low fat or evaporated milk
2 cups cornstarch

4 cups coconut milk

1 can Nestle Cream
1 pack Del Monte Whole Kernel Corn

1 box Cheddar Cheese

COOKING INSTRUCTION:

1. In a large sauce pan or mixing bowl, combine the coconut milk and Low fat milk. Add in sugar and cornstarch and stir until fully dissolved and incorporated.

2. In a large pan or heavy casserole over medium-low heat, cook the coconut milk mixture with regular stirring. Continue cooking until the mixture starts to thicken and a gravy-consistency is attained.

3. Remove the pan from heat and slowly fold in whole kernel corn into the mixture. Stir to evenly combine.

4. Return the pan to the burner and resume cooking with continuous stirring. In the meantime, prepare moulds to hold the “maja blanca” which in my case are 4 plastic containers

5. Continue the slow cooking until the mixture becomes quite sticky. Taste to ensure that the cornstarch and coconut milk are properly cooked through.

6. Add up grated cheese while stirring continuously.

7. While still hot, carefully pour the thick mixture into the plastic containers. Level it off and let stand to cool down. It will solidify as it cools.

8. When no longer hot, transfer inside the fridge to further chill and develop a firmer texture.

9. When serving, transfer it upside down on a wide platter and add up grated cheddar cheese, slice to your desired shapes and serve to your families and friends.

Enjoy!