Unknown to many, the original maja blance recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.
INGREDIENTS:
4 cups coconut milk
3/4 cup cornstarch
14 ounces condensed milk
3/4 cup fresh milk
3/4 cup granulated sugar
15 ounces whole sweet kernel corn
5 tbsp toasted grated coconut
PROCEDURE:
-Pour the coconut milk in a cocoking pot bring to a boil.
-Add the sugar, condensed milk and whole sweet kernel corn then stir until all the ingredients are well mix
-Simmer for 8 minutes
-Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted.
-Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
-Allow to cook while stirring until the mixture reaches your desired thickness
-Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as wooden spatula
-Allow to cool down then refrigerate for atleast 1 hour.
-Garnish with toasted grated coconut (or latik if available)
-Serve cold.
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