Monday, June 1, 2009

Maja Mais / Maja Blanca

This dessert reminds me of my childhood. I used to make this on Sundays or whenever the whole family is together for lunch or dinner.


  • 2 coconuts, grated (or 2 cans coconut milk)
  • 2 cups warm water
  • 1/2 cup cornstarch
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup corn kernels (canned or frozen)


1. Place grated coconut in a cheesecloth. Squeeze to get 1 cup thick coco milk (kakang gata). Strain and set aside. 2. Mix 2 cups warm water with the grated coconut and squeeze to get thin coco milk. Set aside..

3. Boil thick coco milk (or 1 can coco 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 1/2 cup water. Bring to a boil thin coco milk stirring constantly.

5. Add sugar-cornstarch-kernel corn mixture and boil for 2-3 minutes until mixture is thick and tastes cooked. Spray a baking dish with. 'Pam' and pour maja mixture into it and allow to set in the refrigerator.

6. When set slice in square or diamond shape and serve with latik.

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