MAJA BLANCA

MAJA BLANCA
INGREDIENTS:
4 cups coconut milk
14 ounces 3/4 cup cornstarch
condensed milk
3/4 cup fresh milk
3/4 cup granulated sugar
15 ounces whole sweet kernel corn
5 tbsp toasted grated coconut
PROCEDURE:
a. Pour the coconut milk in a cooking pot and bring to a boil.

b. Add the sugar, condensed milk, and whole sweet kernel corn then stir until
all the ingredients are evenly distributed.
c. Simmer for 8 minutes
d. Combine the milk and cornstarch then whisk until the cornstarch is diluted
e. Pour the fresh milk and cornstarch mixture in the cooking pot and stir
thoroughly.
f. Allow to cook while stirring until the mixture reaches your desired
thickness
g. Pour the mixture in a serving tray then arrange and flatten the top using a
flat tool such as a wooden spatula
h. Allow to cool down then refrigerate for at least 1 hour
i. Garnish with toasted grated coconut (or latik if available)
j. Serve cold. Share and enjoy!
PUTO CHEESE
INGREDIENTS:
 1 cup all-purpose flour

 1/2 cup granulated white sugar
 3 teaspoons baking powder
 1 cup fresh milk
 1/4 teaspoon vanilla extract
 3/4 cup shredded sharp cheddar cheese
 5 cups water for steaming
PROCEDURE:
1. Pour the water into a steamer or cooking pot. Let boil.

2. Sift flour, sugar, and baking powder. Combine in a bowl. Mix well.
3. Gradually add the milk while stirring. Continue to stir until the texture of the
mixture becomes smooth.
4. Stir-in the vanilla extract and half of the cheese.
5. Pour the mixture into small to medium sized molds. Arrange in a steamer. Cover
and steam for 25 minutes. Top each puto with the remaining cheese. Steam for 5
minutes more.
6. Take the steamed cheese puto out of the steamer. Let it cool down.
7. Gently remove the puto from the mold with the help of a spatula.
8. Arrange in serving plate. Serve.
9. Share and enjoy!
SUMAN MALAGKIT
INGREDIENTS:
 2 cups Glutinous rice (Malagkit)

 1 tsp. salt
 2 cups fresh or 1 canned coconut milk (400 ml)
 banana leaves for wrapping
 water for boiling
 1 cup sugar (brown or white)

If you are making latik (caramelized coconut cream)
 1 can coconut milk

 1 cup brown sugar
 1/2 tsp. salt
PROCEDURE:
1. Soak the glutinous rice (malagkit) in water for 2 to 3 hrs and then drain well
2. Meanwhile, prepare banana leaves by cutting it into 10 by 10 (inches) sheets and
trim stiff ends.
3. Briefly pass the leaves over flames for 10 to 20 seconds. Set aside.
4. In a pot, mix coconut milk, salt, and sugar on medium heat and stir well. Add
glutinous rice and cook for 15 minutes. Stir occasionally until liquid is absorbed.
5. Remove from heat and allow to cool. Put 2 tablespoons on banana leaf.
6. Roll leaves tightly. Leave 1 inch on top and bottom side. Fold edges to seal and tie
with a string.
7. In a steamer, stack the suman and steam for around 30 minutes to one hour over
boiling water. Make sure they are tender before removing them from the steamer.
8. Allow it to cool before unwrapping so that it will firm up.
9. Serve with sugar, sweetened grated coconut, latik or ripe mango. Share & enjoy!
If you are making latik (caramelized coconut cream)
1. In a pan, mix coconut milk, brown sugar and salt.

2. Stir well and cook on medium heat and bring to a boil until well mixed.
3. Turn of heat and serve.
CASSAVA PUDDING
INGREDIENTS:
 2 packs grated cassava about 2 lbs total weight

 2 cups coconut milk
 1/2 12 oz. can evaporated milk
 3 pieces egg
 1/4 cup butter melted
 6 tablespoons cheddar cheese grated
 1/2 cup condensed milk
 14 tablespoons granulated white sugar
Topping ingredients:
 2 tablespoons flour
 2 tablespoons sugar
 1/2 cup condensed milk
 2 tablespoons cheddar cheese grated
 2 cups coconut milk
PROCEDURE:
 Make the batter by combining the grated cassava, butter,

1/2 cup condensed milk, 1/2 cup evaporated milk, 6
tablespoons cheddar cheese, 14 tablespoons sugar, and 2
eggs in a mixing bowl and mix thoroughly.
 Add the 2 cups coconut milk in the mixing bowl where the
mixed ingredients are. Mix again.
 Grease the baking tray then pour-in the batter (these are the
ingredients that you just mixed together).
 Pre -heat oven for 350 degrees Fahrenheit for 10 minutes
then put-in the baking tray with batter and bake for 1
hour.Remove from the oven and set aside.
 Meanwhile prepare the topping by combining 2 tablespoons
sugar and flour in the heated saucepan.
 Pour-in 1/2 cup condensed milk then mix thoroughly.
 Add 2 tablespoons cheddar cheese while stirring constantly.
 Pour 2 cups of coconut milk and stir constantly for 10
minutes
 Pour the topping over the Cassava Cake (baked batter) and
spread evenly.
 Separate the yolk from the egg white of the remaining egg
(we’ll be needing the egg white only)
 Glaze the topping with the egg white using a basting brush.
Simply dip the brush to the egg white and brush it on the
cassava cake.
 Set your oven to broil mode. Broil the Cassava cake until
color turns light brown.
 Garnish with extra grated cheese on top. Serve. Share and
enjoy!
BANANA BREAD
INGREDIENTS:
 2 pieces banana ,large and ripe

 10 tablespoons granulated white sugar
 1 1/2 cups all purpose flour
 2 pieces eggs
 1/2 cup cooking oil
 1 teaspoon salt
 1 teaspoon vanilla extract
 1/2 teaspoon baking soda
PROCEDURE:
1. Preheat oven at 350 degrees Fahrenheit.

2. Combine all the dry ingredients starting with the flour,
sugar, salt, and baking soda. Set aside.
3. Mash bananas using a fork or a potato masher.
4. Add eggs, cooking oil, and vanilla extract. Mix well.
5. Gradually add the dry ingredients. Mix until everything is
evenly distributed.
6. Grease the loaf pan with a cooking oil spray (Note: you may
also wet a paper towel with regular cooking oil or melted
butter and spread it in the loaf pan). Pour mixture into the
pan.
7. Bake for 1 hour (Note: check the bread as early as 40
minutes during the baking to prevent overcooking. Use the
toothpick test).
8. Remove from loaf pan from the oven. Let it cool down. Slice
the bread and arrange on a serving plate (Note: You may put
the bread in the fridge to cool or serve immediately.).
9. Share and Enjoy!

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MAJA BLANCA

4 cups coconut milk

14 ounces 3/4 cup cornstarch

3/4 cup fresh milk

3/4 cup granulated sugar

15 ounces whole sweet kernel corn

5 tbsp toasted grated coconut

a. Pour the coconut milk in a cooking pot and bring to a boil.

 1 cup all-purpose flour

1. Pour the water into a steamer or cooking pot. Let boil.

 2 cups Glutinous rice (Malagkit)

 1 can coconut milk

1. In a pan, mix coconut milk, brown sugar and salt.

 2 packs grated cassava about 2 lbs total weight

 Make the batter by combining the grated cassava, butter,

 2 pieces banana ,large and ripe

1. Preheat oven at 350 degrees Fahrenheit.

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