4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1 & 1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )
How to cook maja:
- In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool.
- Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions
Note: To make the maja more flavorful, the addition of milk powder was implemented. Believe me this is tastier than the ordinary maja blanca I’ve tried.