Maja Blanca (Mixed Coconut Pudding )

Hubby saw my panna cotta photo and suddenly craved for Maja Blanca.

I warned him not to browse my photo files but he would not listen. :-D 

Begging to gather the ingredients so i can cook it for him yesterday but the rain saved me, hehehehe. But i could not bear his plea, so here is his maja blanca. He just requested for the classic (plain) one but since I am clearing my shelf for the next set of supplies, I might as well go the extra mile to give it a twist (hopefully) with the ube halaya. Unfortunately, purple yam is not in season at this time so i have to content myself with OTC flavouring-- UBE flavour.

Maja Blanca (2 tone)

Ingredients:
makes about 8 slices of 2"x3"
pan size is about 9"x6.5"

for Classic Maja Blanca

1 pack -200 ml coconut cream

1/2 c + 3 tbsp fresh milk

150 ml condensed milk (or you can use half the can of 

               small condensed milk about 370-392g) 

1/3 c cornstarch dissolved in 100 ml water, then set aside

1/2 of fresh boiled corn on a cob, cut the kernels from the cob

for Ube Maja Blanca

1 pack -200 ml coconut cream

1/2 c + 3 tbsp fresh milk

150 ml condensed milk (or you can use half the can of 

               small condensed milk about 370-392g) 

1 tsp ube flavour (McCormick)

1/3 c cornstarch dissolved in 100 ml water, then set aside

1/2 of fresh boiled corn on a cob, cut the kernels from the cob

Topping:
Toasted shaved fresh coconuts.
Just place the shaved (shredded) coconut in a pan, use medium heat and with constant mixing toast the coconut until dry and slightly brown.

 

Procedure:

Procedures for both ingredients is the same except that you have to add the ube flavour on the Ube Maja Blanca.

1. First pour the coconut cream, fresh milk and condensed milk, stir to combine.

2. Bring to boil for about 3-5 minutes on a medium heat.

3. Add the Ube flavour at this time and stir.

4. Slowly drop the corn and stir after which add the dissolved cornstarch.

5. Keep stirring about 2-3 minutes until you reach the paste-like texture. It is done when everything can be scooped up by a laddle

6. Pour over a greased container and cool under room temeprature.

7. You can chill for about an hour before serving.

8. Top with toasted coconuts shavings or roasted nuts or kernels.

Notes:
This is a less sweet maja blanca and a sturdy one (holds its shape)
1. If you want it sweeter, add condensed milk.
2. If you want it creamier, lessen the cornstarch and don't overcook. Once the mixture holds its shape, cooking is done.
3. You have the option to toast a coconut or chopped roasted peanuts or simply garnish with kernels.
4. You can make classic (plain) or flavoured maja blanca.

Chocolate Eclair Bars

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But wait! Small slice won't hurt.  Let me give justice to these cakes (nom, nom, nom). Now, cakes are out and eclair is in!  Yey! So again, here is another day of dessert--ing.

Vanilla Pudding

There are times when instant ingredients are not readily available when you needed them those kinda " boxed " type of rescuers but thanks to the conventionals that never fade, I can still make and remake recipes. Use your creativity and you'll never know your's is even better. You can actually use instant pudding by Jell-o, but i want to share this recipe in case you are into the same predicament as I am now =D.

Mango Tango Pudding

I love summers in the Philippines. Apart from exploring the beautiful places of this  1,107 islands, it is also a time for fruitstronomic explorations. Fruits are very abundant and whatever region you will land into, you will find palatable fruits in season and Mango is the most popular one.

Yes, Mango is D' MOST favorite ( by wide acceptance, of course) fruit of all, be it on sauces, marinade, desserts, juice or simply fruit on its own-- its sweetness and meatiness is incredibly delicious!

Maja Blanca

Hybernation is over, so I'm back! 

I will pass the long tale talk for this time as  I am sooo excited to share this recipe and oooopss..I forgot which link have I gotten this since I have to revise and experiment for the right combinations appropriate for my requirements-- soft, smooth, creamy, sweet and superbly yummy. If you have the same palate with me try this...

Maja Blanca con leche de mais a.k.a coconut pudding

200ml coconut milk
125 ml fresh milk
1/4 c cornstarch
1/2 can condensed milk
1 cup cream
200 g whole kernel corn
1 tsp vanilla
Chopped peanuts

Cooking procedure:

Pour the coconut milk and fresh milk in a pan and bring to boil.

Add the condensed milk, corn , vanilla and then stir until all the ingredients are evenly distributed. Simmer for few minutes until slightly thickened.

Combine the cream and cornstarch in a bow then whisk until the cornstarch is diluted and pour over in the cooking pan.

Allow to cook while stirring in a medium heat until the mixture reaches your desired thickness.

Mixture is still runny (i mean smooth gravy runny--this will tell you if you are in the right track ;-)), pour over a container and garnish with crushed peanuts.



Cool and chill.



Maja is still in the fridge, so I will tell you about the result later..=)

So here it is... Ta-dah!





As Paige would say-- Ooooh-la-la!...So smooth, sweet and insanely deliciously!.. the way it is.