Maha Blanca recipe

                     

                        Maha Blanca Recipe

Maja Kalabasa

Ingredients:

300 grams squash, peeled and sliced
1 cup rice flour
1 cup corn starch
1 cup second class sugar
1 cup evaporated milk
3 cups water

Procedure:

1) Boil kalabasa slices until tender. Drain broth in a glass – set aside. Mash the kalabasa with a spoon. Allow cool.

2) Add back the broth. Add milk, sugar, cornstarch, rice flour. Mix well. Cornstarch should be dissolved completely before heating.

3) Place over a low heat and stir continuously. The maja is done when the mixture becomes thick. Lumps are sticking on spoon and never fall when brought upward. About five minutes of mixing.

4) Place immediately in a molding tray. The tray should be coated with oil or margarine. Smoothen the surface and allow to cool.

5) Slice and serve.

MAJA BLANCA

Ingredients:
4 cups coconut milk
¾ cup cornstarch
14 ounces condensed milk
¾ cup fresh milk
¾ cup granulated sugar
15 ounces whole sweet kernel corn
5 tbsp toasted grated coconut

Instructions:

Pour the coconut milk in a cooking pot and bring to a boil.

Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.

Simmer for 8 minutes

Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted

Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.

Allow to cook while stirring until the mixture reaches your desired thickness

Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula

Allow to cool down then refrigerate for at least 1 hour
Garnish with toasted grated coconut (or latik if available)

Serve cold. Share and enjoy

Maja Jubilee

Ingredients:

3 pcs Pandan Leaves
1 pc Buko (shredded, buko water reserved)
1 ½ cups Buko Water
½ cup Thick Coconut Milk
¾ cup Cornstarch (dissolved in buko water)
¼ cup Condensed Milk
1 can (432 grams) Del Monte Fiesta Fruit Cocktail (drained, reserve 2 tbsp syrup)

Instructions:

Simmer pandan leaves, ¼ cup water and reserve syrup in covered pan for 5 minutes.

Remove pandan leaves then add cornstarch mixture and buko. Cook over low heat with continuous stirring for 10 minutes.

Add DEL MONTE Fiesta Fruit Cocktail, coconut milk and condensed milk. Cook for 10 more minutes with continuous stirring.

Pour into 12” x 8” pan. Cover and chill until set.
Makes 12 servings

Cooking Tools Needed:

Pot
Grater
Wooden Spoon
Measuring Cups
Strainer