Filipinos love to finish off a hearty meal with a delicious dessert. Maja Blanca is a type of pudding made from coconut milk and corn that is usually served with grated cheese on top.

The key element to making this dessert is patience, but nonetheless, a simple recipe that anyone can follow.

Ingredients | Maja Blanca
Two cans of coconut milk
One pack of corn kernels
1/4 cup  of sugar
1//4 cup of water
1/2 cup of cornstarch

Ingredients | Salted Coconut Caramel
One cup of sugar
Four tablespoons of water
One tablespoon of unsalted butter
1/2 cup of coconut cream
1/2 teaspoon of salt

Method | Maja Blanca
Pour coconut milk into a saucepan and let it simmer while stirring constantly. Make sure to put it on low heat.

Add sugar and corn and let it simmer for one minute. Dissolve cornstarch in water, then slowly pour the slurry into the saucepan while the coconut milk is boiling. Keep stirring vigorously until the mixture has thickened. Remove and transfer to a mold.
Let it cool to room temperature and refrigerate for one hour or overnight.

Salted Coconut Caramel

Put sugar and water in a pan and let it caramelize. When it reaches an amber color, add the butter and stir. Make sure the butter is chilled.
Gently add the coconut cream and stir. Add salt before removing from heat.

Drizzle caramel onto the Maja Blanca before serving.

Guest chef: Maria Belen Royol

Belen is an author and mother of two and has lived in Hong Kong since 1986. Her passion for cooking and baking stems from watching her father and grandmother cook numerous Filipino dishes during her childhood. She works for a food company that provides gluten-free products.

Contact us at kitchen@asiatimes.com

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