Maja Blanca Maiz Corn Pudding Recipes

MAJA BLANCA (COCONUT PUDDING)

Steps:

• Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
• Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
• Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

MAJA BLANCA CON MAIZ RECIPE

Steps:

• Boil coconut milk in a saucepan.
• Add the condensed milk, sugar and the sweet corn kernels.
• Simmer over low heat for 8-10 minutes.
• In a bowl, mix evaporated milk and cornstarch thoroughly making sure there are no lumps left.
• Pour the milk and cornstarch mixture into the saucepan and mix well.
• Stir consistently until thick.
• Transfer to a serving dish or ramekins to serve individually
• Garnish with toasted grated coconut if you want.
• Let it cool down then chill in the fridge for at least 2 hours before serving.

MAJA BLANCA MAIZ (CORN PUDDING)

Steps:

• Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.