This is very similar to Maja Blanca, the only difference is the addition of corn. I’ve always like my maja mais smooth and creamy, without any corn kernels in it, most of the recipes I’ve come across while searching for one has corn kernels which is fine especially if you love the crunch of corn like my little boy, he really likes my Maja Mais Panna Cotta. This time though I made maja mais the way I used to have it, smooth , creamy, coconut-y and yellow. I pureed a can of cream style corn and pass it through a sieve before adding it to the coconut milk. Everyone liked it, if you will notice in the picture, we couldn’t wait for it to harden, it’s still a bit soft when I sliced it. I topped it with latik, if you don’t have time to make latik, top it with toasted coconut or you can eat it plain which is just as good. Yummy!
note: The recipe yields more than what is shown in the photo, I put a third of the mixture in a plastic reusable container with cover and gave it away.
2 cups coconut milk
1 can cream of corn
1/2 cup sweet corn
1 cup sugar
3/4 cup cornstarch*
1/3 cup water
1 cup grated coconut, toasted or latik
Puree the cream of corn and sweet corn kernels. Strain through a fine mesh sieve, work it through with a back of a spoon. Mix cornstarch and sugar in a bowl. Add water and stir, set aside.
In a saucepan, mix coconut milk and the corn puree, bring to a boil and gradually stir in cornstarch mixture. Boil for 5 minutes, until the starch is cooked. Pour into a greased (preferably with coconut oil from latik) 9×9 square cake pan (or any bowl with smooth sides), and let cool.
Toast unsweetened dessicated coconut on a non-stick pan on medium-high heat or on a baking sheet in the oven at 350F until brown. Sprinkle over cooled maja mais.
note: For this recipe, I extracted a cup of kakang gata (coconut cream) I used this for latik and extracted 2 more cups for the maja.
For toasting coconut: Heat a non-stick pan over medium high heat, add dessicated coconut, lower heat to medium , Stir constantly (it’s good for your arms) until the coconut turns golden/amber in color. Turn off the heat and sprinkle on top of maja blanca.
* increase cornstarch to 1 cup if you want a firmer Maja Mais.
- PUREE THE CREAM OF CORN AND SWEET CORN KERNELS. STRAIN THROUGH A FINE MESH SIEVE, WORK IT THROUGH WITH A BACK OF A SPOON. MIX CORNSTARCH AND SUGAR IN A BOWL. ADD WATER AND STIR, SET ASIDE.
- IN A SAUCEPAN, MIX COCONUT MILK AND THE CORN PUREE, BRING TO A BOIL AND GRADUALLY STIR IN CORNSTARCH MIXTURE. BOIL FOR 5 MINUTES, UNTIL THE STARCH IS COOKED. POUR INTO A GREASED (PREFERABLY WITH COCONUT OIL FROM LATIK) 9×9 SQUARE CAKE PAN (OR ANY BOWL WITH SMOOTH SIDES), AND LET COOL.
- TOAST UNSWEETENED DESSICATED COCONUT ON A NON-STICK PAN ON MEDIUM-HIGH HEAT OR ON A BAKING SHEET IN THE OVEN AT 350F UNTIL BROWN. SPRINKLE OVER COOLED MAJA MAIS.
- NOTE: FOR THIS RECIPE, I EXTRACTED A CUP OF KAKANG GATA (COCONUT CREAM) I USED THIS FOR LATIK AND EXTRACTED 2 MORE CUPS FOR THE MAJA.
- FOR TOASTING COCONUT: HEAT A NON-STICK PAN OVER MEDIUM HIGH HEAT, ADD DESSICATED COCONUT, LOWER HEAT TO MEDIUM , STIR CONSTANTLY (IT’S GOOD FOR YOUR ARMS) UNTIL THE COCONUT TURNS GOLDEN/AMBER IN COLOR. TURN OFF THE HEAT AND SPRINKLE ON TOP OF MAJA BLANCA.
- * INCREASE CORNSTARCH TO 1 CUP IF YOU WANT A FIRMER MAJA MAIS.