My Homemade Maja Blanca

Maja Blanca is one of our family's favorite desert. I learned to cook it many years ago. Whenever we have special occasion or celebration in the family, it's always included in the dining table. When I was working in a public high school, I even got some orders from the teachers and also I sold some in our school canteen.

I even taught my late sis how to cook it so when I went to live in the US, she was the one cooking for the family. I passed down the recipe to her but sad to say, the Lord called her home last year. I missed her so much. Since I came back in my homeland, I tried cooking this recipe again. It bring back memories.

Ingredients:

200 grams Cream Cornstarch

1 can sweet whole kernel corn (canned)

1 1/2 c white sugar but I use brown sugar instead, it's up to you to adjust the sweetness depending on your preference

1 can evap milk

1 can condensed milk

1 matured coconut (grated)

1 young coconut, grated (optional)
3 cups water

grated cheese

1. Place grated coconut in a cheese cloth. Squeeze the coconut to get all the coconut milk adding water in it. I usually squeeze it twice. The total coconut milk with water should be 6 cups. Set aside.

2. In a mixing bowl, combine corn, cornstarch and sugar and mix well. Add coconut milk with water, evap and condensed milk and grated young coconut. Pour into skillet or "palayok" and bring to a boil on a medium fire and simmer, stirring constantly, until mixture is thickened.

3. Grease pan or mold with cooking oil. Pour the mixture in and top with cheese. Let set until cool. Refrigerate.

Papaya Shake

I bought a ripe papaya today. I ordered it from the lady who always come to our house to sell vegetables. She told me it was from her papaya plant. I washed it and put it in the fridge to let it cool. After lunch, I took it out and made a papaya shake for our snacks. I shared it to the hubby and my two nephews and they love it!

Papaya is believed to have very good laxative properties and often used to remedy digestive problems. It is reported that the juice has an antiproliferative effect on in vitro liver cancer cells, probably due to its component of lycopene or immune system stimulation.


Ingredients:


2 cups properly ripened papaya, skin and seed discarded.

3 tbsp brown sugar or honey

1 cup evaporated milk

1 tray ice cube

1 cup chilled water.

Procedure:


Just put everything into the blender: ice cube first, followed by water, papaya, sugar and milk then cover tightly and pulse it several times until the ice cube and ripe papaya flesh are broken down and have blended evenly with the other ingredients.


Pulse it a couple of times more until a smooth, rich and creamy consistency is attained. As always reminded in making smoothies, do not over mix.


This is best served during breakfast when aide in the digestive system is much needed. But of course, it also goes well in between meals or during break time with your preferred snack or merienda or as a quick quench to replenish lost energy during a tiring day.