recipes

Maja Mais (Coconut Pudding with Corn)

Maja Mais (Coconut Pudding with Corn) is a Filipino dessert that is a mix of coconut milk, sugar and cornstarch with cream style corn. It is an easy recipe with very common ingredients and served mostly during Christmas. Originally, it is made without the corn and it is called Maja Blanca.

Maja Mais is a creamy and light coconut pudding that is a very popular dessert in the Philippines. Based on its name, this dessert is probably originated in Spain and Filipinos adopted it when we were still under the control of the Spanish Colonial Government.

How to Make Maja Mais (Coconut Pudding with Corn)?

This recipe is pretty easy to make. It is basically a mixture of coconut milk, sugar and cornstarch with corn. In a pot, boil the coconut milk, then add sugar, condensed milk and cream style corn. Mix really well and let it simmer for about 8 minutes. In a bowl, mix fresh milk and cornstarch to make a slurry. Now add the slurry to the coconut mixture. This will thicken it up. Use a wooden spoon to mix it. Cook for another 2-3 minutes or until the mixture is thick.

You may also like my other kakanin recipes: Sapin Sapin, Bibingkang Malagkit and Cassava Cake.


Maja Mais (Coconut Pudding with Corn ) Recipe

INGREDIENTS:

4 cups coconut milk

3/4 cups sugar

1 can (395 grams) condensed milk

1 can (410 grams) cream style corn

3/4 cup evaporated milk or fresh milk

3/4 cup cornstarch

1 cup toasted grated coconut

INSTRUCTIONS:

  1. Boil coconut milk in a pot. Add sugar, condensed milk and cream style corn, simmer for 8 minutes or until it bubbles.
  2. MAKE A SLURRY: In a small bowl, combine milk and cornstarch together. Mix well.
  3. Add the slurry to the coconut milk mixture. Using a wooden spoon, mix until it thickens.
  4. Pour the coconut pudding in a greased dish. Flatten the top.
  5. TOAST GRATED COCONUT: In a medium pan, toast 1 cup of grated coconut until light brown. Set aside. When it has cooled down, sprinkle it on top of the coconut pudding.

Serve and enjoy this Maja Mais (Coconut Pudding with Corn) with family and friends!

NOTES:

  • Use good quality coconut milk and cream-style corn. These will give a good finish.
  • This recipe is not too sweet but if you still feel like this is sweet for you, you can always reduce the sugar or the condensed milk.
  • Don’t put too much cornstarch. I think 3/4 is enough for this recipe. I’ve tried putting 1 cup of cornstarch in 1 cup of milk and it turns out a bit hard and it tastes starchy.
  • Expect a taste of sweet coconut and corn. It should not taste like starch.
  • Cool and refrigerate. It will make the pudding set and slicing will be easier.

WATCH HOW TO MAKE MAJA MAIS (COCONUT PUDDING WITH CORN):

Did you make this Maja Mais (Coconut Pudding with Corn)? Please leave us a comment below.


cakes

Soft and Fluffy Puto

This soft and fluffy puto is made from flour and not from fermented rice dough. Traditionally, puto is a steamed rice cake. This is normally eaten during snack. It is best served with butter, salted egg and cheese on top.

I remember during college, I never had a week without spaghetti partnered with puto. I was surprised by how those two complement each other. Whether it is with salted egg, cheese or both, I enjoy puto as a snack or whenever I want. Also, you may want to try my famous recipes of Ube Puto or Colourful Mini Puto.

How do you steam puto?

Boil water in a steamer. Fill 3/4 full of batter onto puto moulds or cupcake moulds and place them in the steamer. Puto should be steamed in batches for 15-20 minutes or until the puto has risen or when a toothpick comes out clean. Transfer the cooked puto to a wire rack to cool or eat it warm if you wish.

If you don’t have steamer, don’t worry. You can opt to steam-bake puto in the oven for 18-20 minutes, or until a toothpick comes out clean when inserted. To steam-bake, pour half an inch of the water into a large roasting or baking tray. Arrange the puto in a single layer on a baking rack and place it over the roasting or baking tray. Cover the puto with aluminum foil to stop steam from escaping.


Soft and Fluffy Puto Recipe

INGREDIENTS:

FOR BATTER:

1 1/2 cup cake flour

1 1/2 teaspoon baking powder

1/2 cup sugar

3/4 cup water

FOR MERINGUE:

4 egg whites

1/4 cup sugar

FOR TOPPINGS:

salted egg

grated cheese

How to Make Soft and Fluffy Puto?

INSTRUCTIONS:

  1. MAKE BATTER: In a mixing bowl, sift cake flour, baking powder and sugar. Mix to combine.
  2. Gradually add water while stirring until well-combined and liquidy but not watery. Set aside.
  3. MAKE MERINGUE: In another mixing bowl, beat the eggs in medium speed until frothy. Gradually add sugar while beating the mixture. Continue beating until soft peak forms.
  4. Cut and fold the meringue in the batter mixture, a small amount at a time. Be careful not to overmix.
  5. Carefully pour onto puto moulds, just 3/4 full. You could also use silicone cupcake moulds with liners.
  6. Top with salted eggs and/or cheese.
  7. Place them in a steamer. Put on the steamer lid (with cloth around the lid to prevent moisture from dripping).
  8. Steam for 15-20 minutes or until a toothpick comes out clean.

Serve and enjoy this Soft and Fluffy Puto with family and friends!

NOTES:

  • You can steam puto in a steamer or steam-bake them in the oven. Both work great but will be different slightly in texture. Steaming will give you soft and moist puto but the steam-baked ones will be slightly dense.
  • Do a toothpick test to make sure that the puto is cooked through.
  • Puto can be left in the fridge for up to 3 days in an airtight container.
  • For a soft and fluffier puto, use cake flour. If you don’t have cake flour, you can use this recipe as a substitute: 1 cup of flour minus 2 tablespoons, then add 2 tablespoons of cornstarch or corn flour instead.

Did you make this Soft and Fluffy Puto? Please leave us a comment below.


cakes

Bibingka Malagkit (Rice Cake with Coconut Caramel Top)

Bibingka Malagkit (Rice Cake with Coconut Caramel Top) is a traditional Filipino dessert made of glutinous rice, coconut milk and brown sugar.

You can always make Bibingka Malagkit the traditional way, but I find this recipe quick and easy with the same result as the traditional. Cooking the glutinous rice in rice cooker makes it so convenient, then later add the coconut sugar mixture for flavour. Don’t forget to make the coconut caramel top, because that’s what makes Bibingka so sweet and delicious.  


Bibingka Malagkit Recipe

INGREDIENTS:

FOR THE RICE CAKE:  

500 grams of glutinous rice  

250 grams of sugar  

100 ml of coconut milk  

1/4 teaspoon salt

FOR THE CARAMEL TOP:  

100 ml of coconut milk  

200 grams of brown sugar

How to Make Bibingkang Malagkit (Rice Cake with Coconut Caramel on Top?

INSTRUCTIONS:

1. MAKE RICE CAKES: Wash glutinous rice twice with water.Add the same amount of water to the glutinous rice. Cook it in the rice cooker or in a standard pot, as the regular rice.   

2. MAKE COCONUT SYRUP: In a non-stick pan, pour in coconut milk, sugar, and salt. Boil in medium-high heat until thick and bubbly. At this stage, add the cooked glutinous rice into the coconut syrup. Mix well until combined. Place in a greased baking pan, lined with banana leaf, glad wrap, or parchment paper.  

3. MAKE COCONUT CARAMEL SAUCE: In another non-stick pan, pour in coconut milk and brown sugar. Boil in medium-high heat until thick and bubbly, like a caramel sauce. Pour in the sauce to the prepared pan with rice cake. Flatten the top.

4. In a preheated oven of 270 degrees F or 130 degrees C, bake the rice cake for 25 minutes. Cool it completely before serving.

Serve and enjoy this Bibingka Malagkit (Rice Cake with Coconut Caramel Top) with family and friends!

NOTES:

  • I like to cook glutinous rice in water and finish it off in coconut milk and sugar mixture. It is easier that way. I found it tricky to cook glutinous rice with coconut milk – it takes time and sometimes I end up with uncooked rice. Cooking the glutinous rice in the rice cooker gives me a perfectly cooked sticky rice.
  • Salt helps balance the sweetness and richness of the rice cake.
  • Feel free to adjust the sweetness of the caramel sauce by adding less sugar.

Did you make this Bibingka Malagkit (Coconut Caramel Top)? Please leave a comment below. 


cakes

Filipino Cassava Cake

So I have 2 packages of grated cassava in my freezer and I got 2 coconut milk in can, 1 condensed milk, and 1 evaporated milk in my pantry, aha… I knew right away that I can make a cassava cake for afternoon tea. Here’s how to make a Filipino cassava cake.

Ingredients:

Batter:

2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
2 pieces raw egg
¼ cup butter, melted
6 tbsp cheese, grated
½ cup condensed milk
14 tbsp sugar

Procedure:

Preparing the batter:

1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
4. Pre -heat oven for 350 degrees Fahrenheit  for 10 minutes then put-in the baking tray with batter and bake for 1 hour.

Topping:

1 can coconut milk
2 tbsp sugar
½ cup condensed milk
2 tbsp flour
2 tbsp cheese, grated
1 piece raw egg

Procedure:

Preparing the Topping:

1.  Combine the sugar and flour and put-in the heated saucepan.
2.  Pour-in the condensed milk then mix thouroughly.
3.  Add the cheese while stirring constantly.
4.  Pour the coconut milk and stir constantly for 10 minutes
5. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
6. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
7. Glaze the topping with the egg white (you may use a basting brush for this step)
8. Broil the Cassava cake until color turns light brown.
9. Garnish with grated cheese and serve.

Share and enjoy with family and friends!
Source: Panlasang Pinoy

cakes

Sapin Sapin

Ingredients:

3/4 cup glutinous rice flour
1/4 cup rice flour
1 1/4 white sugar
1 can condensed milk
2 cans coconut cream
2 tbsp ube jam
purple food coloring
orange food coloring

Procedure:

1. Combine all the ingredients except the ube jam and the food colorings.
2. Mix them together until well-combined.
3. Divide the mixture equally into three separate bowls.
4. Combine ube jam and purple food coloring in the first bowl, mix until well-blended.
5. Combine orange food coloring in the second bowl, mix until well-blended.
6. Leave the third bowl as is.
7. Place cling wrap in an 8″ round pan and pour the purple layer then steam for 30 minutes.
8. Get the pan out of the steamer and pour in the next layer then steam for 30 minutes.
9. Do the same thing in the last layer.
10. Cool completely. Top with latik and serve.

Share and enjoy with family and friends!