MAJA MAISCorn Pudding with coconut milk
A variant of Maja Blanca
I made this pudding once before using a recipe I got from some Philippine cookbook, but it did not turn out good. I didn't make it anymore until I saw a recipe of maja blanca shared by BettyQ, a reader of marketmanila.com. I thought I'll give it a try. Her recipe though calls for 8 cups of fresh carabao's milk!! Geee! where can I get carabao's milk??? She also provided a sustitute for the carabao's milk which is avalon milk. I believe the latter can be found in Canada where she is from. Well, being in Utah, I don't have access to either kind of milk and so I just used our Utah fresh milk from the grocery store shelves. When I go back to Pinas I will try her original recipe using carabao's milk.
BettyQ's recipe also calls for latik or the curdles from coconut milk. I skipped that part. Instead I added some corn inspired by Ing from snapeat.
Here's the recipe: I cut the recipe down to a quarter from Betty's recipe.
2 cups fresh milk
1/2 cup cornstarch
1 can coconut cream
1/2 cup sugar
1 can cream-style corn
1tsp. salt
1) Dissolve the cornstarch with part of the fresh milk
2) Combine and put all of the ingredients in a non-stick pot
3) Simmer over medium low heat, stirring once in a while. When the pudding starts to get bubbly, stir constantly until thickened. Take it off the heat.
4) Pour pudding in a buttered pan and smooth the top out
5) Let it set for a few hours before slicing
I didn't have cream-style corn so I processed a can of whole kernel corn in a food processor.
According to BettyQ's recipe, let the pudding set overnight.
I don't know if it really makes a difference from just letting it set for few hours or eating it immediately, because I coudn't wait that long to dig in!!
