inoy Maja Blanca, or Maja Mais is a creamy corn cake cooked on the stovetop.
The corn on the maja recipe has since evolved, as originally, maja is just plain, thick, coconut cream squares.
Some are even paste-like and looks more like the glue used in making bakery paper bags (supot).
The secret to a good maja is the ingredient you put in it.
If you use plain coconut milk, it will taste just like that.
If, however, you use coconut cream or kakang gata, evaporated milk or heavy cream, you'll get a nice, real creamy, tons of calorie - cake.
Also, remember not to over-glue... I mean, not to use too much cornstarch.
Other recipes call for rice or sweet rice flour, but cornstarch is traditional.
These other flours could make your consistency sticky, just like the Kapit or the sticky Kapampangan dessert.
Let's talk about the topping. Your options are latik or fried coconut curd, and toasted shredded coconut. It's your choice.
YOUR PINOY MAJA BLANCA SHOPPING LIST:
IN THE PANTRY:
1 Dissolve cornstarch on coconut milk, then sift.
2 Mix all ingredients together, except the topping and cook over low heat.
3 Stir continuously until thick or about 30 minutes.
4 Transfer to a greased container and even out the top surface.
5 Cool for 30 minutes before spreading toasted coconut on top.
6 Serve cold or at room temperature.
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