MAJA MAIS

a quick and easy maja mais recipe (not my Nanay’s special maja recipe but we’ll make that one soon)

INGREDIENTS:

FOR THE MAJA:
3 1/2 cups thick coconut milk (separate 1 cup)
1 1/2 cups water (separate 1/2 cup)
1 1/4 cups cornstarch
1 can whole kernel sweet corn or creamed corn, drained
1 1/4 to 1 1/2 cup sugar

FOR THE LATIK: (OPTIONAL)
THICK COCONUT MILK FROM 1 COCONUT
PROCEDURE: boil thick coconut milk in a pan, lower heat as soon as it starts to boil, simmer until it curdles, stir only once or twice (when the latik starts to turn brown to produce more oil), when it turns brown, turn off heat and transfer to a plastic or glass container with a lid, refrigerate extra to prevent it from becoming rancid or maanta

IF YOU’RE USING CANNED COCONUT MILK: use the same procedure stated above, but add vegetable oil as the coconut milk is simmering. you won’t get coconut oil from canned coconut milk.

FOR THE BUDBOD:
1 cup dessicated coconut
1 1/2 to 2 tablespoons sugar

IF YOU’RE GOING TO USE SAPAL FROM FRESH COCONUT:
1 cup sapal
1/2 cup brown sugar
MIX SAPAL AND BROWN SUGAR TOGETHER BEFORE TOASTING

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