Maja Blanca Filipino White Pudding Recipe 425 Food

MAJA BLANCA (CREAMY MILK PUDDING)

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.

MAJA BLANCA (SWEET COCONUT PUDDING)

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

Steps:

• 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.
• Grease an 8-inch mold or pie dish with reserved coconut oil.
• 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.
• Cover mold with a plate and invert maja blanca onto the plate. Slice maja blanca and sprinkle with latik.

MAJA BLANCA (FILIPINO WHITE PUDDING) RECIPE - (4.2/5)

Steps:

• In a large sauce pan or mixing bowl, combine the coconut milk and evaporated milk. Add in sugar and cornstarch and stir until fully dissolved and incorporated. 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. Remove the pan from heat and slowly fold in the cream-style sweet corn into the mixture. Stir to evenly combine. Return the pan to the burner and resume cooking with continuous stirring. In the meantime, prepare and lightly oil moulds to hold the "maja blanca" which in my case are two cake pans. Continue the slow cooking until the mixture becomes quite sticky. Taste to ensure that the cornstarch and coconut milk are properly cooked through. While still hot, carefully pour the thick mixture into the cake pans. Level it off and let stand to cool down. It will solidify as it cools. When no longer hot, transfer inside the fridge to further chill and develop a firmer texture. When serving, transfer it upside down on a wide platter, slice to your desired shapes and serve to your families and friends. If you like, you can carry out an extra step and prepare topping such as toasted grated coconut ("budbod") or even "latik" if you have time. Our group can wait no longer so we'll pass on that for the moment. :-)