Maja blanca (coconut corn pudding)

A Filipino festive coconut pudding studded with sweet corn kernels. Its name is of Spanish origin, but the Filipino version is made with coconut milk, cut into squares and eaten with the hands.

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Method

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1. Lightly oil a 20×20 cm dish.
2. Mix the cornflour smooth with 200 ml milk.
3. In a pot, bring the coconut milk to the boil with the sugar, salt and condensed milk, then add the corn.
4. Slowly and continuously pour in the cornflour mixture, whisking, and cook over medium heat, stirring constantly, for 5-8 minutes, until very thick and glossy. ⏱ Timer: 5 min
5. Smooth into the dish immediately, and cool to room temperature, then refrigerate for 2 hours. ⏱ Timer: 2 h
6. Cut into squares, and sprinkle the top with toasted desiccated coconut.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The traditional topping is latik (brown curds cooked out of coconut milk); toasted desiccated coconut is a simpler version.
• Always dissolve the starch in cold liquid first, or it will go lumpy.

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More southeast asian ideas

• Kutsinta (steamed brown sugar rice flour cake)
• Kuih dadar (coconut-palm sugar filled pandan pancakes)
• Mango sticky rice
• Khao niao mamuang (sticky rice with mango and coconut cream)
• Kluay buat chi (banana in coconut milk)
• Tub tim krob (crispy "ruby" water chestnuts in coconut milk)
• Khanom krok (coconut rice flour mini pancakes)
• Sangkaya fak thong (coconut custard steamed in a pumpkin)

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