Maja Blanca Special

This one of the easy-to-learn Filipino desserts. It is also very flexible as one can simply make it with coco milk, sugar and cornstarch only. This is a Maja Blanca Special because of its overloaded add-ons.

4 cups cornstarch, sifted
8 cups coconut milk
2 cans condensed milk
1 cup shredded buko or young coconut
1 can corn kernel, water included
100 gms salted peanut, crushed
100 gms raisins

Prepare coconut milk by putting eight cups of water to grated coconut. Press between hands to get the juice. Repeat squeezing until all coconut is done. Strain the milk.

In a casserole, place cornstarch and slowly add coconut milk while stirring constantly until lumps are dissolved. Add milk, shredded coconut, canned corn plus the water, half of the peanuts and all raisins.

Put the casserole over fire, starting from high heat. Stir constantly preferrably using wooden laddle. When while stirring the laddle hits lumps at the bottom of the casserole, shift heat to medium. Continue stirring until lumps are formed. Shift to low heat and taste. When there is no starchy taste, remove the casserole from fire.

In a 9 1/2 X 14 tin pan, pour the mixture. Top with the rest of the crushed salted peanut. Let cool and put in the fridge. Serve chilled. Makes 24 1-inch thick square maja blanca.

Other ingredients to play with:
instead of corn, add crushed pineapple
use cream of corn instead of kernel
can also be cooked using buko water in lieu of coco milk
instead of peanuts, top with grated cheese
powdered or evaporated milk plus sugar may be used too