Directions
- 1Combine cornstarch and water (or fresh milk) in a bowl. Dissolve well until there are no lumps and set aside.
- 2Pour coconut milk, evaporated milk, and condensed milk into a large casserole or pan.
- 3Add cream corn and whole corn kernels to the mixture.
- 4Mix until all ingredients are well-combined.
- 5Taste the mixture and add sugar as needed, then mix well.
- 6Place the casserole on medium heat and cook until boiling, stirring constantly.
- 7Once boiling, lower the heat and cook for 6 to 8 minutes to cook the coconut milk, stirring occasionally.
- 8After 8 minutes, add the dissolved cornstarch to the mixture while stirring continuously.
- 9Continue stirring strongly and continuously on low heat for 8 to 10 minutes until the mixture becomes smooth and sticky.
- 10Transfer the maja blanca mixture to containers lined with banana leaves. Quickly level the mixture as it sets fast.
- 11Let it cool before adding toppings.
- 12Add grated cheese as topping.
Ingredients
- 2 cups Cornstarch
- 2 cups Water or fresh milk
- 4 cups Coconut milk
- 1 can Evaporated milk
- 1 can Condensed milk
- 1 can Cream corn
- 1 cup Whole corn kernels
- Sugar
- Grated cheese
Equipment
Casserole or panWhiskSpoonContainersBanana leaves
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