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Maja Blanca Especiale (Corn and Coconut Cream Pudding)

Roselle

"A comfort food commonly shared in Filipino potlucks and afternoon parties. It can be a dessert or a snack and is best served with iced tea or fruit juice."
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Ingredients

2 h 30 m servings 556 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Latik topping: Boil 1 cup of coconut cream in a saucepan over medium heat until coconut oil and coconut milk solid separate, stirring constantly, about 15 minutes. Continue cooking until the milk solids become golden brown. Drain oil.
  2. Grease two 9 inch round pans and set aside. Mix cornstarch and sugar in a bowl and set aside.
  3. Heat 4 cups of coconut cream, butter, vanilla extract, cream-style corn and corn in a saucepan over medium-low heat and bring to a simmer. Slowly add the cornstarch mixture, stirring constantly to prevent any lumps, about 10 minutes. Pour the hot mixture into the prepared pans and allow to set. Sprinkle latik on top. Cool before slicing and serving.

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Reviews

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It tasted okay andbrought back memories of Grandma's cooking. However, I can taste the cornstarch even thoughI didn't finished the entire 1 1/2 C. Over all, it is ok and I finally finished the...

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