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Friday, May 9, 2008

Maja Blanca (Tibuk-tibuk)

I used to make maja blanca when I was still in the Philippines. But it's been many years since I last made it and I forgot already the recipe. I didn't have the copy of the recipe so I have to search the internet and came up with this.

Ingredients:

1/2 c Cream Cornstarch
3/4 c corn (canned)
1/2 c white sugar
1/2 cup evap milk
2 coconuts (grated)
coconut oil (from Latik recipe)

1. Place grated coconut in a cheese cloth. Squeeze to get 1 cup of kakang gata and set aside. Mix 2 cups of water water with the grated coconut and squeeze to get thin coconut milk. Set aside.

2. In a blender or food processor, puree the corn. In a mixing bowl, combine corn, cornstarch and sugar and mix well. Add 1/2 cup water and coconut milk. Bring to a boil and simmer, stirring constantly, until mixture is thickened.

3. Grease pan or mold with the latik oil. Pour the mixture in and let set until cool. Top with Latik.

Latik:

1 c coconut milk
3 tbs white sugar (optional)

Boil coconut milk until oil separates from mixture. Take all the excess oil out and set aside. Add sugar to latik and cook until crisp.

Variations:
1. The corn is used to make this dessert yellow in color...of course there's the taste. I've also seen this dessert with whole corn kernels mixed into it.

2. You can also use canned or powdered coconut milk if fresh grated coconut is not available.

1 comment:

Anonymous said...

ersulsii know that the original maja blanca isnt a made from cornstarch, we called it "doudol" in ilocano, everything in your ingeridients are right except using a rice flour in replace to cornstarch,then some use food color as in light purple or light green or plain white and the mold is lined with banana leaves it gives a very nice aroma to the dessert, try this next time , it is the original maja blanca recipe the consistency of the rice flour is like a jello it shakes and jiggle and if you shake it too hard the doudol cake square pieces will crack a little ...but its really really good, it tastes better,the problem of using corntarch is when it cook the consistency is like the "paste ' we used in school when were in elementary, so parang kumakain ng pang almedor na yong gaw-gaw. if it works for you all the cornstarch recipe then all is well, have a nice day .