Creaking sound from a passing Kalesa (horse pulled carriage), footsteps of pedestrians walking though pebble covered sidewalk, voices of chatting ladies cooking in the kitchen below and the smell of food and lots of food being prepared. I can still vividly remember these things that used to awaken me in the morning and those were the morning of fiestas in my dad’s province of Gapan, Nueva Ecija (about 50 miles from Manila).
As a kid, fiesta was the one I looked forward to because we get to go around the town and go house to house just to say “hello” to friends and relatives. Yeah right, say hello my “butt,” of course we visited these houses to eat! We are talking about fiesta here. This is an event where houses were flooding with food; where the homeowner was thankful that someone came and ate.
I remember that I used to go straight for the dessert table, and one of these desserts was maja blanca. Maja blanca is a coconut pudding with sweet corn kernels. It is cooked with coconut milk thickened by cornstarch, sweetened by sugar and condensed milk. It is a party or in this case, a fiesta favorite. I hope you enjoy this recipe, and I want to thank these two wonderful lovely ladies — Elizabeth of “Asian in America” and Dudut of “My Twisted Recipes” for coming up with this month’s “Kulinarya Club” cooking challenge.
Two Ways to serve maja blanca:
1. You can serve maja blanca right on the pan with toasted grated coconut as garnish.
2. You can transfer the maja blanca on a serving plate by turning the pan upside down to release then garnish with toasted grated coconut.