Jun 29, 2012

Maja Mais

I am not sure where this dessert originated, if it's actually Filipino or Spanish. What I know is that it's such a cinch to make, and very cheap too! Great for when you're in a hurry or simply lazy, or when you've been assigned to bring dessert for potluck. :)

What's in it?

2 c thin coconut milk
3/4 c corn kernels
3/4 c washed sugar (segunda)
1/2 c cornstarch
latik or sugar toasted coconut

Kitchen Conjugations:

In a saucepan, dissolve cornstarch in coco milk.  Stir in sugar and corn kernels.  Cook mixture over medium heat, stirring continuously until thickened (but not lumpy).   Remove from fire and pour into molds.  Let cool until set.  Sprinkle latik or toasted coconut bits.

Serve with salabat or tea. Enjoy! :)


1. Sugar toasted coconut (green pack in photo) is available in leading supermarkets. But if you have time and energy, feel free to make latik for topping! :D

2.  The original recipe for this (which I got from the cornstarch box), asks for the corn kernels to be pureed in a blender or food processor. I opted not to because doing so will turn the mixture yellow, and I like my maja white. 

Plus, skipping the step saved time, electricity, soap and water for washing the blender/food processor.

3.  I used instant gata powder for this batch (50 g), dissolved in 2 cups filtered water.

4. If you don't like corn, try using macapuno, sweetened langka or ube. :)