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Maja Blanca Kakanin

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Author: Olive
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Ingredients (click ingredient to buy it)

Instructions

  • MIX CORNSTARCH AND SUGAR IN A BOWL. ADD WATER AND STIR. IN A SAUCEPAN, BRING COCONUT MILK TO A BOIL AND GRADUALLY STIR IN CORNSTARCH MIXTURE. BOIL FOR 5 MINUTES, UNTIL THE STARCH IS COOKED. POUR INTO A BUTTERED CAKE PAN (OR ANY BOWL WITH SMOOTH SIDES) AND LET COOL. SPREAD COCONUT ON A BAKING SHEET AND TOAST AT 350F UNTIL BROWN. SPRINKLE CAKE WHEN IT IS READY TO SERVE WITH TOASTED GRATED COCONUT.
  • OLIVE’S 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.
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