Maja blanca means coconut cake. Made by boiling mixture of coconut milk, sugar, milk and other flavors. Cornstarch is added to give a soft jelly like structure when cooled. Rice flour can be used with cornstarch or an agar can be used as complete replacement.
I used mixture of rice flour and cornstarch. I removed the coconut milk and replaced it with squash.
300 grams squash, peeled and sliced
1 cup rice flour
1 cup corn starch
1 cup second class sugar
1 cup evaporated milk
3 cups water
1) Boil kalabasa slices until tender. Drain broth in a glass – set aside. Mash the kalabasa with a spoon. Allow cool.
2) Add back the broth. Add milk, sugar, cornstarch, rice flour. Mix well. Cornstarch should be dissolved completely before heating.
3) Place over a low heat and stir continuously. The maja is done when the mixture becomes thick. Lumps are sticking on spoon and never fall when brought upward. About five minutes of mixing.
4) Place immediately in a molding tray. The tray should be coated with oil or margarine. Smoothen the surface and allow to cool.
5) Slice and serve.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.