Friday, August 15, 2008

Maja/Maha Blanca (Corn Pudding)

This is a maja blanca recipe that I have modified for perfection, though sometimes I can't get the texture I desired. The technique is in the ingredients and cooking, the right heat and stirring makes it a perfect maja blanca. I tried this many times, I hate it when it's wet cos I like it jellylike- firm and smooth. Also, letting it cool fully before putting inside the fridge to avoid moisture that makes it wet at the bottom.


1 can sweet corn kernel

1 can condensed milk

2 cans coconut milk

3/4 cup cornstarch


peanuts/pecans, crushed

cheese, grated (optional)

Mix all ingredients well before heating (medium-heat). Stir constantly to avoid lumps. When it is too sticky, transfer in a tray. Spread crushed peanuts and grated cheese as toppings.

more recipe


jose said...

bakit hindi latik ang inilagay mo? hindi maja blanco yan, praning.

Felicity said...
This comment has been removed by the author.
Felicity said...

hi joe, i did put latik sa unang recipe ko. modified ko na to kc nakapost na ako eh. if u notice the picture may latik dba? yan pa rin ginamit ko na pic with d previous recipe. it would be the readers' decision kung lagyan ng latik. Thanks for reminding me and for dropping by, i'll link the other recipe.

Anonymous said...

hi.. tnx for sharing your recipes, they are big help for someone who like to eat filipino foods but did not get a chance to grow up in PI.
again t/y.


Anonymous said...

Thanks for your recipe! Keep up the good work. GOD BLESS Inday!