Saturday, April 11, 2009

Maja blanca

Coconut white pudding, commonly known as maja blanca, is Pinoy's one of the easiest desserts to prepare. One can have the most scrumptious "kakanin" or "panghimagas" in minutes. However, before a good maja blanca is achieved, one has to develope the skills for proper timing and for a perfect soft, gel-like,creamy, pudding.

2 medium coconuts, grated
4 cups warm water
1 cup sugar
1/4 cup butter
1 cup cornstarch dissolved in3/4 cup water


latik (at first i thought the latik used in maja blance is a caramillized coconut milk with sugar similar to that of "biko", instead its pure coconut milk cooked over low flame for half an hour or so til solids are formed)

  • Extract 1 cup thick coconut milk from the grated coconut.
  • Strain the extract then let boil over low heat. Do not throw the grated coconut for second or third extractions.
  • Simmer for about an hour or until oil starts to come out. The oil should separate from the curdled milk and there should be solid particles.
  • Make sure latik is brown but not burned.
  • Pour 4 cups warm water over the reserved grated coconut. Squeeze to get second and third extractions of coconut milk. You should get 4 cups of these extractions.
  • Pour into a deep pan. Add sugar, butter, and dissolve corn starch.
  • Bring mixture to boil over low heat, stirring constantly, to prevent lumping.
  • Simmer for about 30 minutes with constant stirring until the cornstarch is completely cooked and texture is smooth.
  • Grease a medium rectangular pan with coconut oil. Pour maja into the pan while it is still hot.
  • Allow the maja to set overnight inside the refrigerator.
  • Sprinkle the latik on top of maja and slice into 12 serving pieces.


Post a Comment

Subscribe to Post Comments [Atom]

<< Home