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.
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
3 cups water
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.