Focused recipe
Creamy Mais Maja Blanca
A decadent version of the classic Filipino coconut pudding made with coconut milk, fresh milk, table cream, and sweet corn. Thickened with cornstarch and topped with latik for a rich, silky finish.
Filipino Updated 11/19/2016
Ingredients
Measured from the catalog payload.
- 2 cups coconut milk
- 2/3 cups milk
- 1 can table cream
- 1 cup sweet corn cream style
- 6 tablespoons granulated white sugar
- 6 tablespoons cornstarch
- 7 ounces condensed milk
- 1/4 cup latik
Instructions
7 cooking steps
- Combine fresh milk, table cream, and cornstarch in a bowl. Stir until smooth and well combined. Set aside.
- Heat the coconut milk in a pot over medium heat until it boils.
- Add the sugar, condensed milk, and cream-style sweet corn. Stir well, then gradually pour in the cornstarch mixture while stirring continuously. Cook until the mixture thickens to a paste-like consistency.
- Transfer the mixture to a mold. Let it cool to room temperature, then refrigerate for at least 1 hour to set.
- Top with latik.
- Slice into serving pieces.
- Serve and enjoy.
Catalog details
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Dessert No tags Public recipe Revision 1