Filipino · 35 min plus cooling · serves 6

Maja Blanca (Coconut Milk Pudding)

Kept by The Bhook kitchen

Ingredients

• 400 ml coconut milk
• 350 ml water
• 130 g cornstarch
• 200 ml sweet corn kernel (canned, drained)
• 100 g white sugar
• 50 g coconut cream (optional, for topping)
• 30 g roasted peanuts or toasted grated coconut (for topping)
• pinch of salt

Method

1. In a pot off the heat, blend coconut milk, water, sugar, pinch of salt, and cornstarch until smooth with no lumps.
2. Move pot to medium heat, stirring constantly. When it starts to thicken, add the corn.
3. Switch to a wooden spoon and keep stirring. Mixture is ready when it pulls away from the sides and looks glossy, about 10-12 minutes.
4. Pour the thick paste into an oiled square dish. Smooth the top with a spatula.
5. Cool to room temp, then chill for at least 1 hour until firm.
6. Spread coconut cream over the top, if using. Sprinkle with peanuts or toasted coconut before slicing.

You have to stir constantly or it turns lumpy fast. The right texture is silky, not rubbery.