Maja Blanca

By vlacer

Ingredients

• Ingredients
• 2 packs 200ml Coconut Cream
• 1 cup water
• 2/3 cup cornstarch
• 2/3 cup fine sugar
• half pack of 380g Sweet Corn Cream Style
• #2
• 2 14 oz. can coconut milk
• 1 14 oz. can condensed milk
• 3/4 cup granulated sugar
• 1 15 oz. can whole sweet kernel corn
• 3/4 cup cornstarch
• 3/4 cup evaporated milk

Preparation

Step 1

In a pot, combine coconut cream, sugar and water then add cornstarch. Mix well.
Step 2.
In medium heat, let it boil. Stirring continuously.

Step 3.
When mixture starts to get sticky, add cream style corn.

Step 4.
Mix well. Stir for 4mins or until mixture gets thick.

Step 5.
Transfer to a square mould and allow to cool down until firm.

Step 6 (optional)
Add ground roasted peanut, latik, or budbod.

#2
Pour the coconut milk in a cooking pot and bring to a boil.

Add condensed milk, sugar, and corn and stir until distributed evenly.

Simmer for 10 minutes.

In a bowl, mix together cornstarch and evaporated milk until fully combined.

Pour the mixture into the cooking pot and stir until mixture reaches desired consistency.

Pour into a serving tray.

Refrigerate for at least 30 minutes.

Serve cold