In response to my sister Claudine's request for my recipe of maja blanca, I’m sharing this recipe to her and to all of you my friends. This is a richer version of the usual maja blanca mais with latik and budbod(toasted grated coconut topping), because of the addition of cream and cheese. So that's why I call it SPECIAL MAJA BLANCA.
1 1/2 c cornstarch
1/2 c all-purpose cream
1/2 c quickmelt cheese (grated)
1 c thick coconut milk
1/2 c cream of corn or corn kernel
1 1/2 c sugar
1 1/2 c water
1. Dissolve cornstarch in water. Set aside. Boil coconut milk and
sugar. Add cheese and cream of corn or corn kernel. Mix well.
Boil. Add cornstarch dissolved in water. Mix thoroughly to avoid
lumps. Turn off heat.
2. Add all purpose cream to the mixture. Pour onto a pan. Let cool
until set. Refrigerate.
3. Sprinkle grated cheese on top before serving. Serve cold.
Maja Blanca Mais means coconut corn pudding, which translates to "corn belle" from the Spanish word "majar" which means to mash. When corn is mashed and cooked, it forms into a gel of a pudding. Maja Blanca is a direct translation to Spanish of the word "blancmange" which are molded puddings from the Middle Ages made from thickened milk extracted from nuts.