The original Maja Blanca is topped with ‘latik,’ which is coconut milk that has been cooked for a long time over medium heat. This method will yield coconut oil and some brown solids, or ‘latik,’ as we call it in the Philippines, which are commonly used as toppings for rice cakes and other Filipino delicacies.
- 1 can (13.5 fl oz) coconut milk
- 1 ½ cup evaporated milk or fresh milk
- 1 cup sweetened condensed milk
- ¾ cup cornstarch – dissolved in ¾ cup milk
- ½ cup corn kernel – drained
- ½ cup desiccated coconut
- butter or margarine – for greasing pan
- Grease a square pan (21x21cm) with butter or margarine. Remove from the equation.
- In a pot, bring coconut milk, milk, and condensed milk to a boil over medium heat, stirring occasionally.
- Toss in the corn kernels. Pour in the cornstarch mixture and whisk continuously and quickly until the texture becomes paste-like. Remove from heat and quickly transfer to a buttered pan. Tap the pan on the counter a few times to release trapped bubbles, then smooth out the surface with a spatula or spoon. Allow time for the Maja Blanca to settle and chill.
- In a pan over low heat, toast the coconut flakes until they are golden brown. To avoid scorching them, continually stir them. Remove from the equation.
- Toasted coconut flakes can be sprinkled on top.
- Category: Dessert
- Method: Mix
- Cuisine: Filipino
- Serving Size: 10
- Calories: 221kcal
- Sugar: 21g
- Sodium: 97mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 21mg
Keywords: Filipino Desserts, Desserts