As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
A Favorite Dessert
Maja is the Spanish word for nice, and blanca is Spanish for white. So I think this is an appropriate name for this dish since it is white in color but also looks nice or appetizing.
Maja blanca has the consistency of a firm pudding but contains coconut milk and whole-kernel corn. As a child, this was one of my favorite desserts—and it still is to this day.
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- 1 (13.5-ounce) can coconut milk
- 1/2 cup cornstarch
- 3/4 cup white granulated sugar
- 1/2 cup canned, whole kernel sweet corn
- Lightly grease a square baking pan and set aside.
- Mix the coconut milk and sugar in a pot and bring to a boil, stirring occasionally.
- Add the corn and simmer for about 5 minutes, stirring occasionally.
- Dissolve the cornstarch in a bowl with a little water and pour this mixture into the pot. Continue to simmer, constantly stirring until thickened. Cook longer for a firmer or thicker consistency.
- Transfer the pudding to the greased baking pan and spread evenly using a spatula.
- Allow it to cool; then refrigerate.
- Cut into squares and serve.
- Add condensed milk instead of sugar.
- For a creamier pudding, combine the coconut milk with evaporated milk.
- Top with toasted, grated coconut before serving.
- Serve warm or at room temperature instead of cold.
- Omit the corn if desired.