Description Edit

Filipino version of a corn bread except, hers consisted of corn flour, rice flour, coconut milk, corn kernels mixed and steamed to a perfect consistency.


Maja Blanca

Ingredients Edit

Directions Edit

  1. Place grated coconut in a cheese cloth. Squeeze to get 1 cup thick coconut milk (kakang gata). Strain and set aside.
  2. Mix 2 cups warm water with the grated coconut and squeeze to get thin coconut milk. Set aside.
  3. Boil thick coconut milk (or 1 can coconut milk) until oil comes out and "latik" is formed and browned. Set aside.
  4. In a blender or food processor puree the kernel corn. Combine cornstarch, sugar and pureed kernel corn thoroughly in a mixing bowl. Add ½ cup water. Bring to a boil thin coconut milk (or 1 can of coconut milk) stirring constantly.
  5. Add sugar-cornstarch-kernel corn mixture and boil for 2-3 minutes until mixture is thick and tastes cooked.
  6. Spray a baking dish with 'PAM' and pour maja mixture into it and allow to set in the refrigerator.
  7. When set slice in square or diamond shape and serve with latik.
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