Maja Blanca Recipe

Ingredients:

• 2 cups thick coconut milk
• 3 cups thin coconut milk
• 11/4 cups cornstarch
• 11/4 cups white sugar
• latik or budbod for topping

Cooking Instructions:

1. Dissolve cornstarch in 2 cups thick coconut milk, Set aside.
2.  Add sugar to the thin  coconut milk
3.  Pour in a heavy pan and Cook over  medium heat.
4.  When it boils, add cornstarch and coconut milk mixture.
5. Stir continuously until well blended and thick.
6.  Pour into a greased pan (or bilao lined with wax paper). Allow to cool until  firm.
7. Brush top with coconut oil and sprinkle latik.
8. Serve with budbod or toasted coconut.
9. To make Latik; Boil thick cream Lower heat and  simmer until creamcurdles and oil comes out. Stir once  or twice only to produce more Latik and oil. Cook until Latik turns browns’Drain.
10. To make budbod; Add ½ cup brown sugar to every clip of granted coconut from which milk was extracted(sapal). Toast over low heat until brown.