CREAMY MAJA BLANCA you won’t be sloppy!
INGREDIENTS:
2 cups cornstarch (it’s better to use the boxed one)
1 can cream of corn (1 big can, cream-style)
4 cups coconut milk (you can use canned)
2 cups water (or fresh milk)
1 can (300 mL) condensed milk
1 can (370 mL) evaporated milk
1 cup whole corn kernels
Sugar to taste (adjust the sugar depending on the sweetness you want)
Grated cheese (for toppings)
PROCEDURE:
1. Prepare the molders and cover them with banana leaves. Brush them with melted butter (or oil) so that the maja blanca does not stick too much.
2. In a bowl, mix cornstrach and water (or milk). Stir it until dissolved. Set aside first.
3. Mix milk, cream of corn, condensed milk and evaporated milk in a saucepan. Taste it and add sugar if needed. Stir it to dissolve the sugar. Bring the mixture to a boil over medium heat.
4. When the mixture is boiling, let it cook for another 5 minutes to cook the milk. Add the corn kernels and stir a little.
5. Add the melted cornstarch while stirring the mixture. Make sure there are no lumps before mixing with the maja blanca mixture. Mix the maja blanca quickly and continuously until it becomes thick and sticky. Cook it for another 8 minutes on a low flame while constantly stirring.
6. After 8 minutes of mixing, transfer the maja blanca mixture to the molders quickly because it will set quickly. Level its surface with a spoon. Let it cool before adding grated cheese on top.
ENJOY!