Marian served the Stuffed Pepper with Beef and Brown Rice with a soup and a salad at the South Arm Cooking Club for Seniors.
I had blogged about the soup and salad recipe before. They are Spinach Salad with Orange Sesame Dressing and Cream of Celery Soup.
For dessert, Marian prepared a popular Filipino dessert called Coconut Corn Pudding or Maja Blanca Maiz. Since, there is not many turn up for this kitchen, I have to help Don to make this dessert. I was so sure that I had blogged about this before here, I did not take pictures of this recipe. However, when I got home and compare the recipe, it is slightly different. So, here is the recipe without the step by step pictures.
Maja Blanca Maiz is always served during festivals in the Phillipines. It can be served warm or chilled.
- 1/2 cup water
- 1/2 cup cornstarch
- 1 can (400ml) coconut milk
- 3/4 cup water
- 1/2 cup granulated sugar
- 1 can (398ml) whole corn kernel
- butter for greasing pan
- 1/4 cups toasted coconut flakes (we omitted this)
- Butter an 8-inch pan, set aside.
- Mix 1/2 cup water with 1/2 cup cornstarch in a bowl and stir until all the cornstarch is dissolved.
- Combine coconut milk, 3/4 cup water, sugar and cornstarch solution above in a heavy bottom sauce pan. Over low heat, stir until sugar is dissolved. Bring the mixture to a boil. Add corn and stirring continuously until the mixture thickens. Stir vigorously once it starts to thicken to avoid lumps. Remove from heat.
- Pour the mixture into the prepared pan. Set aside to cool. You may speed up the cooling by placing the pan into bigger pan with cold water. Refrigerate after it is cool enough to firm up.
- Place coconut flakes in a dry skillet over medium heat to toast it. Stir frequently. Watch them carefully so that they dont burn. Remove coconut flakes from the heat and let cool. Sprinkle over the pudding before serving.
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One of my childhood fave desserts! I tried making it with almond milk pudding (mixing the corn in) and not too bad…but with coconut milk is better for sure