Filipino desserts mainly consist of rice, coconut milk and other fruits. I must admit that rice cakes are a bit too heavy for me, which is why I prefer the less filling ones. Unfortunately, traditional desserts are not served as much since pastries became a trend, so every time I chance upon these rare delicacies I definitely indulge in them.
Maja maiz is a Filipino dessert made of corn and coconut milk. Itâ€™s sweet and light taste makes it a delicious snack too. There is another version called maja blanca which doesnâ€™t have corn. Some recipes use milk for a creamier texture and they even steam the maja to set it.
2 coconuts, grated
2 cups warm water
1/2 cup cornstarch
1/2 cup white sugar
1/2 cup cold water
2 cups sweet corn kernels
Wrap the grated coconut in a cheese cloth. Bash it a bit using a pestle and then squeeze out the thick coconut milk. You should yield around 1 cup. Strain it and set it aside.
Soak the cheese cloth with the grated coconut in warm water for 2 minutes. After, squeeze out the coconut milk. Again, strain it and set aside.
Place a small saucepan over high flame. Pour in the thick coconut milk. Bring it to a boil and then reduce the heat to low. Cook it for another 5-8 minutes or until the liquid evaporates and the coconut milk becomes solid. Reserve the coconut oil and transfer the solidified coconut to a plate.
Combine the cornstarch, sugar and cold water in a bowl. Mix well.
Get a medium sized saucepan and place it over high heat. Pour in the remaining coconut milk. Bring it to a boil and then add the cornstarch and sugar mixture. Stir the mixture constantly and let it boil. Add the sweet corn kernels and cook it for another 2-3 minutes. Remove from heat.
Grease a rectangular pan or baking dish using the reserved coconut oil. Ladle the maja mixture into the pan. Refrigerate it for an hour or until it sets. Slice it into squares and top it with the solidified coconut before serving. Serve warm or chilled.
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