Maja Blanca

Ingredients

Instructions

1. 1

   Lightly grease 2 small ramekins or one small container with the neutral oil. Set aside. In a bowl, whisk the cornstarch with the water until completely smooth, with no lumps.

2. 2

   Pour the coconut cream into a small saucepan and cook over medium heat, stirring often, until the oil starts to separate and the solids turn light golden brown, 6-8 minutes. Stir in the 30 g sweet corn kernels for the last 1 minute just to warm them through, then remove from the heat. The topping will continue to deepen slightly off the heat, so stop when it is golden, not dark brown.

3. 3

   In a second saucepan, combine the coconut milk, granulated sugar, fine salt, and 90 g sweet corn kernels. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

4. 4

   Whisk the cornstarch slurry again, then slowly pour it into the simmering coconut mixture while whisking constantly. Cook for 2-4 minutes, switching to a spatula once it thickens, until the pudding is very thick, glossy, and pulls away slightly from the sides of the pan. Cook out the starch fully so there is no raw, chalky taste.

5. 5

   Immediately divide the hot pudding between the prepared ramekins or spoon it into the container. Tap gently to level the surface. Let it rest for about 10 minutes until set enough to hold its shape but still slightly warm.

6. 6

   Spoon the warm latik and corn topping over the pudding and serve warm, or chill briefly if you prefer a firmer texture.

Nutrition per serving

Notes

• •For a smoother maja blanca, blend the coconut milk mixture before cooking, then fold in the corn near the end.
• •If using frozen corn, thaw and drain it well so the pudding sets properly.
• •The pudding thickens quickly once the slurry is added, so have your molds ready before cooking.
• •For neat unmolding, chill for 20-30 minutes after the initial set, then run a thin knife around the edge.

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