Maja Blanca With Carabao Mango

Another version of maja blanca recipe. This time using only cornstarch as gel agent. Using one part cornstarch for every four parts of other ingredients.

maja blanca with manga

Ingredients: These are the amount I gathered after a simple cross multiplication procedure.
3 cups coconut milk
1.5 cups sugar
1.5 cups cornstarch
1 cup evaporated milk
3 pcs bukyot carabao mango, ripe, cubes. bukyot means very small

Procedure:

1) Get one coconut. Get the coconut grater. Break the nut and grate it yourself. Shed some sweats and tears.

2) Add four cups of lukewarm water to grated coconut. Mash thoroughly with both hands. Strain through clean cheesecloth to get about three cups of coconut milk. Repeat the mashing and straining as necessary to complete the three cups requirements.

3) Place coconut milk in casserole. Add 1.5 cups sugar then heat gently while stirring. Let cool when all sugar are completely dissolved.

4) Add 1.5 cups cornstarch and one cup evaporated milk. Mix well. Cornstarch tends to form lumps making it hard to dissolved. Undissolved starch will cause unpleasant taste. Filter out the lumps and mash it in a small bowl. Add it back to prepared solution.

5) Taste the mixture and adjust according to taste preference – add milk, sugar or other flavorings. Measure all added ingredients. Add additional cornstarch if it exceeds one cup. Do cross multiplication for the necessary adjustment.

6) I added some mango slices. It never exceeded one cup so any cornstarch adjustment is not needed.

7) Place the mixture over low flame. Stir continuously until it becomes very sticky.  Then immediately pour on oil coated tray. Flatten the surface with a spoon. Let cool.

8) Slice to desired sizes using an oil coated knife. 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.

Maja Blanca Recipe Analysis: Ideal Amount of Cornstarch

Cornstarch is needed to give an opaque jelly like structure to maja blanca recipe. Maja recipes posted on web have stated amount of cornstarch. Most of them have the same cornstarch to liquid ratio. Some varies slightly. Increasing the amount of cornstarch will give a firmer product. Increasing the liquid amount will result to a more wiggly and watery cake.

I setup a simple experiment to know the ideal cornstarch to liquid ratio. I used plain water in replacement of coconut milk. Other ingredients are also discarded. I made 7 trials:

1) 1 part cornstarch + 2 parts water
2) 1 part cornstarch + 3 parts water
3) 1 part cornstarch + 4 parts water
4) 1 part cornstarch + 5 parts water
5) 1 part cornstarch + 6 parts water
6) 1 part cornstarch + 7 parts water
7) 1 part cornstarch + 8 parts water

In each trial, cornstarch was dissolved in respective amounts water. Placed in a pan and heated over medium flame with continuous stirring until sticky. No trial was heated for more than five minutes. Placed in mold and allowed to cool.

Observations:

Trial 1 was considered bad. The resulting gel was too dry. It set so fast. Dune surface can be seen in picture.

1 to 2 cornstarch gel

Trials 2 and 3 are the best, firm moist gel. Using Trial 3 (1 part cornstarch + 4 parts water) will save on cornstarch cost. The next two pictures are trials 2 and 3 respectively.

1 to 3 cornstarch gel

1 to 4 cornstarch gel

Gel produced by trial 4 was wiggly and too moist.

1 to 5 cornstarch gel

Trials 5, 6 and 7 are not recommended. The gels can still hold its shape but broke easily when held in between fingers. Next pictures are trials 5, 6 and 7 respectively.

1 to 6 cornstarch gel

1 to 7 cornstarch gel

1 to 8 cornstarch gel

Note: Actual results may vary depending on amount of flavoring ingredients, brand of cornstarch and type of ingredients. Using trials 5 to 7 might result to firmer end product when mixed with starchy commodities such as cassava and ube.

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.

Luyang Dilaw Salabat and Maja Blanca Kalabasa

The tea below is salabat. You might not believed cause the color is different. Color of salabat tea should be transparent to slightly cloudy.

luyang dilaw tea

The tea is a mixture of ordinary ginger and turmeric, luyang dilaw. The image below is the powder before pouring hot water. I cannot sensed any special flavor though.

My better half brought some some luyang dilaw. I will make tea out of it and compare it with ordinary.

luyang dilaw tea powder

Maja blanca are white but may come with variety of colors if added with food coloring. Change of raw material will also contribute to color change such as using red corn and kalabasa.

maja blanca kalabasa

This maja blanca kalabasa has a texture similar to original. The taste is also the same but it has a touch of squash flavor. My son love it. Kalabasa is one of his favorite vegetables.

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.