Maja Blanca is a steamed pudding made with cornstarch and coconut cream. Sometimes, strips of langka (jackfruit) or freshly grated corn are mixed in. I thought fruit cocktail would give it an interesting twist.
Initially, I wanted to stir in the drained fruits before the maja was fully set. I decided against it because my younger daughter does not like pineapple. I figured I would just serve the fruits on the side–those who didn’t want any could just have the plain maja.
3/4 c. of cornstarch
2 c. of coconut cream
1/2 c. of milk
1 can of fruit cocktail
1/4 c. of sugar
pinch of salt
1 tsp. of butter
Cooking procedure :
Drain the fruit cocktail, reserving the syrup. Measure 1 c. of the syrup and disperse the cornstarch in it.
Grease the bottom and sides of a 9″ x 9″ cake pan with the butter.
Pour the coconut cream and milk into a medium-sized saucepan. Stir in the sugar and salt. Set over medium heat. Add the cornstarch mixture and cook, stirring, until thick. Pour into the buttered cake pan, scraping the sides of the saucepan. Cool completely and cut into 3″ x 3″ squares. Serve with the drained fruit cocktail.