Maja Blanca Maiz Corn Pudding Recipes

MAJA BLANCA

Steps:

• In a pot, mix everything except corn starch and reserve 1 cup of water.
• Mix well until sugar dissolves. Taste the mixture and see if the sweetness is per your liking. Add or reduce sugar as needed.
• Turn on the heat and let it boil in medium heat.
• Meanwhile, in a bowl, dissolve cornstarch with the water you reserved (1 cup). Make sure that there's no lumps. Set aside.
• Once the mixture is boiling, add in the cornstarch while whisking continuously and vigorously. Cook for at least 5 minutes while whisking in between to avoid burning and sticking in the bottom.
• Once cooked, transfer to a tray or dish. Set it aside and let it cool.
• Top with cheese or latik.

MAJA BLANCA CON MAIZ RECIPE

Steps:

• Boil coconut milk in a saucepan.
• Add the condensed milk, sugar and the sweet corn kernels.
• Simmer over low heat for 8-10 minutes.
• In a bowl, mix evaporated milk and cornstarch thoroughly making sure there are no lumps left.
• Pour the milk and cornstarch mixture into the saucepan and mix well.
• Stir consistently until thick.
• Transfer to a serving dish or ramekins to serve individually
• Garnish with toasted grated coconut if you want.
• Let it cool down then chill in the fridge for at least 2 hours before serving.

MAJA BLANCA MAIZ (CORN PUDDING)

Steps:

• Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.

MAJA BLANCA (COCONUT PUDDING)

Steps:

• Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
• Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
• Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

MAJA BLANCA (CREAMY MILK PUDDING)

Steps:

• In a large sauce pan, bring the coconut milk to a soft boil over medium heat.
• When the coconut milk is starting to boil, add the condensed milk and sugar. Stir the mixture until it is well blended. Let it simmer for about 8-10 minutes.
• In a separate bowl, mix the fresh milk and cornstarch together. Stir until the milk and cornstarch are well blended.
• After 8-10 minutes of simmering,slowly add the cornstarch mixture to the coconut milk mixture while continuously stirring the mixture.
• When it is well blended,add the corn kernels, if desired.
• Continue to stir the mixture over medium heat until you reach your desired consistency.
• Pour in to an aluminum tray or any container of your choice. Greasing the container slightly with butter is optional.
• Top it with coconut flakes.
• Let it cool for at least an hour before slicing.