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Sweet Coconut Corn Cake (Maja Bianca Maiz) Recipe

Sweet Coconut Corn Cake (Maja Bianca Maiz) Recipe

Sweet Coconut Corn Cake (Maja Bianca Maiz) Recipe

Ingredients :

    • 2 cups (9 oz/ 275 g) fresh or frozen corn kernels
    • 10 cups (21/2 liters) milk
    • 1 cup (200 g) sugar
    • 1 teaspoon toasted aniseed
    • Latik
    • 3 cups (750 ml) thick coconut milk

Method :

    1. Make the Latik by boiling the coconut milk over low heat in a wok, stirring constantly for about an hour until the oil separates, the liquid evaporates and the coconut milk solids fry in the oil to form a crunchy residue, Latik. The cooked mixture should not have any traces of liquid left in it. Remove from the heat and scoop out the Latik with a slotted spoon and drain on paper towels in a cool dish. Strain the coconut oil and set aside.
    2. Grease a serving plate with a little coconut oil and set aside. Blend the corn kernels in a food processor with 2 cups (500 ml) of the milk until smooth and strain into a saucepan to remove any remaining lumps or solids. Add the remaining milk and the sugar, and cook over medium heat, stirring constantly until the mixture starts to thicken. Reduce the heat and drizzle in 1/2 cup (125 ml) of the reserved coconut oil and mix well. When the mixture is very thick, add the aniseed and mix well again.
    3. Spoon the mixture into the greased serving platter and allow it to cool. Garnish with a sprinkling of the Latik and serve with hot Ginger Tea.

Note : Latik has a delicate, golden yellow color and should not be burnt. Skim the Latik out of the oil quickly into a cool dish to prevent it from turning a darker brown. Latik keeps for a week in a sealed container in the refrigerator.

Serves 6-8   Preparation time : 15 mins Cooking time : 1 hour 15 mins