Maja Blanca – a delicious recipe with Latik, thin coconut milk, white sugar, Blanca, thin coconut milk, cream-style corn. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring 2 cups coconut milk to a boil; stir constantly until oil begins to separate from the milk, about 30 minutes. Skim and reserve oil in a bowl. Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk. Continue to cook and stir until milk becomes brown and crumbly, about 30 minutes more. Remove latik from heat.
2
Grease an 8-inch mold or pie dish with reserved coconut oil.
3
Heat remaining 2 cups coconut milk, cream-style corn, cornstarch, 1/2 cup sugar, and corn kernels in a saucepan over medium heat, stirring constantly, until thickened, about 5 minutes. Pour corn mixture into prepared mold. Cool until maja blanca is set.
4
Cover mold with a plate and invert maja blanca onto the plate. Slice maja blanca and sprinkle with latik.
514
kcal
Calories
24
g
Fat
67
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Latik:, 2 cups thin coconut milk, 3 tablespoons white sugar, Maja Blanca:, and more.
Yes, Maja Blanca falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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