Pots and Pans
Published in the Sun.Star Cagayan de Oro newspaper on August 01, 2013Thursday, August 1, 2013
BEING in a land with so much coconut trees, it is expected that we have many dishes and desserts made of or from coconuts, be it the wonderful fruit or meat, the clear and refreshing juice or squeezed milk (‘gata’) from the matured coconut.
A very modest yet filling ‘kakanin’ or dessert Pinoys love for decades and also a party favorite, ‘maja blanca,’ is basically made of 3 simple ingredients namely: coconut milk, cornstarch and sugar.
Also known as “coconut pudding,” this particular dessert has reached new heights in the last decade or so in terms of ingenuity, flavors and presentation.
But I am pretty sure everyone remembers maja blanca with corn kernels as the best, which of course, makes it undeniably luscious and better. Then we can call this corn-coconut pudding.
I always remember this particular delightful item ever present in almost all functions I have attended in my younger years, be it christenings, birthdays, fiestas, weddings, and whatnot. And even until this time!
Soft, smooth, creamy, melt-in-your-mouth feel that is almost heavenly, then one gets to bite on those sweet corn kernels. Tastes good whether served warm or cold, anytime of the day or night, right?
Most often, this is made in a round, square or rectangular mold, about an inch in thickness and inverted in a serving platter.
Sometimes, they are cut into squares, diamond-shaped or even made in small one-serving molds to provide uniform and identical sizes, which is helpful in serving guests in a formal affair.
For additional presentation, some dark “latik” can be sprinkled on top which gives a colorful contrast to the white-with-yellow-dots piece of dessert.
Some prefer to add some toasted coconut for that tropical flair while chopped toasted nuts (peanuts or cashew) definitely give that wonderful crunch.
But because of the ever-evolving trends in the culinary world, this humble and ingenious sweet has developed into various and numerous variants such as durian maja (just divine!), pineapple maja (instead of corn), coconut strings (be it fresh or preserved macapuno), ube maja (purple-ly blissful!), and mango maja (truly lip-smacking!)
I wouldn’t be surprised to see and taste a “halo-halo” maja one of these days. Or “fruit salad” maja.
This delicacy is being sold in stores, shops, school canteens and stalls in the market packed in small clear plastic bags, usually besides other native kakanins like puto, kutchinta, biko, suman, torta, etc.
Personally, I like the newly made maja because it tends to dry up and the consistency of the smoothness of this kakanin is lost after a day or two.
Making this is really easy, and won’t take much of your time. Serve this anytime of the day as a snack, or as an after dinner dessert. Having this in the morning is also a good idea!
Here’s the basic recipe for maja blanca.
2 cups coconut milk, thin
3/4 cup cornstarch
1/2 cup sugar
2 cups coconut milk, thin
3/4 cup cornstarch
1/2 cup sugar
Mix all together and cook, stirring constantly till thick.
Pour mixture into an oiled mold and let cool. Chill.
1/2 cup rice flour can also be added to above mixture.
Variations:
Corn kernels, drained crushed pineapple, ube halaya, coconut strings, etc.
Brown sugar can also be used but would definitely alter the appearance & flavor.
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