tag:blogger.com,1999:blog-5262349243695510031.post8472292844805220157..comments2023-05-11T07:01:24.849-07:00Comments on In My Kitchen: Maja Blanca (Tibuk-tibuk)Lisahttp://www.blogger.com/profile/01928637265428945155noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5262349243695510031.post-75865682423175716152011-08-12T05:11:22.270-07:002011-08-12T05:11:22.270-07:00ersulsii know that the original maja blanca isnt a...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 .Anonymousnoreply@blogger.com