Maja Blanca
A creamy coconut pudding with sweet corn kernels.
Contains common allergens
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Instructions
- 1
Simmer the Base: In a large pot or saucepan, combine the coconut milk and sugar. Stir well and bring to a gentle simmer over medium heat. Do not let it boil vigorously to prevent the coconut milk from separating.
- 2
Add Corn: Once simmering, stir in the drained sweet corn kernels. Let the mixture cook for about 5 minutes to infuse the flavors.
- 3
Prepare the Slurry: In a small bowl, thoroughly dissolve the cornstarch in the 1/2 cup of water until there are no lumps.
- 4
Thicken the Pudding: Lower the heat. Slowly pour the cornstarch slurry into the simmering coconut milk while whisking continuously and vigorously.
- 5
Cook until Thick: Continue to cook and stir for another 5-8 minutes. The mixture will quickly become very thick, glossy, and pull away slightly from the sides of the pot.
- 6
Set and Chill: Immediately pour the hot mixture into a greased 8x8 inch glass or baking dish. Smooth the top with a spatula. Let it cool to room temperature, then refrigerate for at least 2 hours to set completely. Slice into squares and top with latik before serving.
Plan it in Listahan
Add Maja Blanca to your week, check it against your household's allergens, and build the shopping list automatically.