maja blanca………….When it comes to traditional desserts, I let my wife do it. To be honest, she is a good chef. Very patient, well organize and detailed. And most of all, she does it with at most love. Ok, enough of my wife, let’s go back to this recipe. Maja blanca it is also known as coconut cake or corn bread except it consist of cornstarch, coconut milk, corn kernels, sugar/condensed milk mixed and “stir-cooked” to a perfect consistency. I believe this recipe is one our old traditional Philippine dessert as in old times, we don’t have oven to cook. Just using a careful “stir-cooked” method you can have this very delightful sweets………………Did you know that corn is the main ingredients of this recipe. And corn is rich in vitamin B constituents, especially thiamin and niacin. Thiamin is essential for maintaining nerve health and cognitive function. Niacin deficiency leads to Pellagra; a disease characterised by diarrhoea, dementia and dermatitis and is commonly observed in malnourished individuals. Corn is also a good source of Pantothenic acid which is a vitamin necessary for carbohydrate as well as protein and lipid metabolism in the body. Deficiency of folic acid in pregnant women leads to birth of underweight infants and may also result in neural tube defects at birth……….
Ingredients: makes a round serving tray
- 3/4 cup fresh milk
- 4 cups coconut milk
- 3/4 cup cornstarch
- 3/4 cup granulated sugar
- 1 cup kernel corn
- 1 cup condensed milk
- toasted desiccated coconut meat
- In a sauce pan, place coconut milk and boil. then using low heat settings add in sugar and condensed milk. continue stirring and add in kernel corn.
- combine fresh milk and cornstarch. add in this mixture and carefully mix. mix until cooked and slightly thickened.
- Transfer into a serving dip tray. let it cool then place in fridge.
- Garnish with toasted coconuts on top.
- Serve chilled