Filipino Coconut Milk Pudding Recipe

Filipino Coconut Milk Pudding Recipe

(Maja Blanca)

200 ml water

1 kg fresh grated coconut

1 1/2 cups corn kernels, drained

200 g castor sugar

200 g galapong (rice flour), substitute with cornstarch

1 liter fresh or canned coconut milk

Method:

Add the water to the grated coconut.  Squeeze to extract coconut milk.  Strain coconut milk into a pan and heat over moderate heat, stirring occasionally, about 20 to 25 minutes.  If mixture becomes too thick, add 60 ml water.  The mixture will brown, become oily and after a while, it will clump together and turn into brown granules.  Continue stirring.  The granules are known as latik, which is used as a topping for the dish.  Strain the oil into a bowl and set aside both the coconut oil and the latik.  Combine corn, sugar, rice flour and coconut milk in a large casserole or wok.  Cook over moderate heat, stirring constantly until mixture begins to thicken.  Add the strained coconut oil, a little at a time, to prevent the mixture from sticking to the pan.  Continue stirring until mixture thickens.  Pour into a container (an ovenproof glass dish will do).  Set aside until mixture becomes solid, about 2 to 3 hours.  Sprinkle all the latik on top.  Cut into slices and serve warm or at room temperature.