Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Nov 11, 2012
a quick and easy maja mais recipe (not my Nanay's special maja recipe but we'll make that one soon)
FOR THE MAJA: 3 1/2 cups thick coconut milk (separate 1 cup) 1 1/2 cups water (separate 1/2 cup) 1 1/4 cups cornstarch 1 can whole kernel sweet corn or creamed corn, drained 1 1/4 to 1 1/2 cup sugar
FOR THE LATIK: (OPTIONAL) THICK COCONUT MILK FROM 1 COCONUT PROCEDURE: boil thick coconut milk in a pan, lower heat as soon as it starts to boil, simmer until it curdles, stir only once or twice (when the latik starts to turn brown to produce more oil), when it turns brown, turn off heat and transfer to a plastic or glass container with a lid, refrigerate extra to prevent it from becoming rancid or maanta
IF YOU'RE USING CANNED COCONUT MILK: use the same procedure stated above, but add vegetable oil as the coconut milk is simmering. you won't get coconut oil from canned coconut milk.
FOR THE BUDBOD: 1 cup dessicated coconut 1 1/2 to 2 tablespoons sugar
IF YOU'RE GOING TO USE SAPAL FROM FRESH COCONUT: 1 cup sapal 1/2 cup brown sugar MIX SAPAL AND BROWN SUGAR TOGETHER BEFORE TOASTING