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The corn on the maja recipe has since evolved, as originally, maja is just plain, thick, coconut cream squares.
Some are even paste-like and looks more like the glue used in making bakery paper bags (supot).
If you use plain coconut milk, it will taste just like that.
If, however, you use coconut cream or kakang gata, evaporated milk or heavy cream, you'll get a nice, real
creamy, tons of calorie - cake.
Also, remember not to over-glue... I mean, not to use too much cornstarch.
Other recipes call for rice or sweet rice flour, but cornstarch is traditional.
These other flours could make your consistency sticky, just like the Kapit or the sticky Kapampangan dessert.
Let's talk about the topping. Your options are latik or fried coconut curd, and toasted shredded coconut. It's your
choice.
Coconut Milk
Coconut Cream
Sweet Corn
Cornstarch
Shredded Coconut
IN THE PANTRY:
Sugar
INGREDIENTS
2 cans or 3 cups Coconut Milk
1 can Coconut Cream or 1 1/2 cupsKakang Gata
2 pieces Sweet Corn, cooked and corn shredded off the cob
1 cup Cornstarch
1 cup Sugar
Topping
Maja Blanca
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2 Mix all ingredients together, except the topping and cook over low heat.
BENG'S TIPS
Toast the shredded coconut using a heavy skillet until golden brown. You can either grate your own
coconut or buy the sweetened shredded coconut from the baking aisle of your supermarket.
Use oil or butter to grease your serving container. Make sure to grease your spatula or spoon to easily
spread the mix evenly.
Use canned corn if sweet corn is not available.