Maja Blanca and Latik Topping recipe
 
 
Ingredients
  • 2 cups coconut cream (coconut milk is also okay)
  • ½ cup organic sugar, or more to taste
  • pinch of sea salt
  • ¾ cup yellow corn kernels
  • ½ cup cornstarch mixed in ½ cup water
  • For the topping:
  • latik (see recipe below) or
  • ½ cup toasted coconut flakes
  • For presentation:
  • Banana leaves, optional
  • For the latik:
  • ½ cup coconut cream
Instructions
  1. Combine coconut cream, sugar, salt, and corn in a pot. Simmer over medium heat for 10-15 minutes.
  2. Taste and add more sugar if needed.
  3. Slowly and carefully pour the cornstarch mixture. Mix well to avoid lumps. Keep mixing until the consistency is gooey like glue.
  4. Turn off the heat and transfer the pudding to a container, preferably one that is lined with banana leaves
  5. Let the pudding cool down to solidify (about 45 minutes to an hour). You can put in the fridge to speed up the process.
  6. Serve with toasted coconut milk curds or latik on top (see recipe below). Alternatively, you can use toasted coconut flakes.
HOW TO MAKE TOASTED COCONUT MILK CURDS OR LATIK:
  1. Pour coconut cream to a pan and cook over high heat until the cream reduces in half.
  2. Lower heat and mix well until it forms golden curds. You will notice some oil separation. Reserve the oil which you can use for cooking other flavorful dishes.
  3. Turn off heat and serve the crumbles on top of Maja Blanca.
Recipe by ASTIG Vegan at https://www.astigvegan.com/maja-blanca/