I still have a “hangover” from last night’s New Year celebration! No, I didn’t drink any alcohol. My so-called hangover is mainly due to firecrackers and food. I tried hard to avoid the smoke left by firecrackers around me but it seems to follow me all the way to our room. Well, I couldn’t really blame the smoke because I opened all the windows for the luck to come in As for the food hangover, that’s a given considering the fact that I ate to my heart’s (or tummy’s) content last night.
And speaking of food, I’m sharing to you my no brainer Maja Blanca recipe. My younger brother, who’s quite discriminating when it comes to food, loved it and kept coming back for more helpings. He told me it was yummy and I still have a hangover from his comment. My goodness, he’s a brother of very few words and hearing that comment made me smile like an idiot. I hope making your version of this recipe and hearing friends and family members say it’s yummy will make you smile too!
- 4 cups coconut milk
- 1 cup cornstarch
- 1 medium can condensed milk (380 grams)
- 1 small can evaporated milk (158 grams)
- 1/2 cup granulated sugar
- 1 can whole sweet kernel corn (425 grams)
- roasted peanuts, chopped
- In a mixing bowl, combine the evaporated milk and cornstarch. Whisk until the cornstarch is dissolved. Set aside.
- Pour the coconut milk in a cooking pot and bring to boil.
- Add the condensed milk, sugar, and whole sweet kernel corn. Simmer for about 5 minutes.
- Add the evaporated milk and cornstarch mixture and stir constantly for about 3 minutes or until cornstarch is cooked and the desired thickness is reached.
- Pour the mixture in a molding pan (I used a square baking pan). Distribute evenly and flatten the top.
- Top with chopped roasted peanuts and allow to cool.
- Refrigerate until firm. Serve cold.
- Putting the roasted peanuts on the top of the still-hot mixture will make the peanuts cling better to your mixture.
- You can also use latik or toasted grated coconut as a topping.