Maja de Fruta

Maja de Fruta

Fruity Pudding

A Filipino dessert made-up of fruit pudding, topped in with coconut curd or flakes. This dessert has always been a Filipino favorite and  usually served during fiestas and holidays, especially Christmas.

Ingredients :

• 3/4 Cup corn starch
• 2 Cups coconut milk
• 1/2 Cup evaporated milk
• 1 can fruit cocktail
• 1/4 Cup white sugar
• Pinch of salt
• Butter, margarine or cooking spray

Directions :

• Butter a jelly mould, 8-inch baking dish or a muffin baking pan, and set aside.
• Drain the fruit cocktail, reserving the syrup.
• Measure 1 cup of the syrup and disperse the cornstarch in it.
• Combine the coconut milk, evaporated milk, and sugar in a saucepan.
• Stir until the sugar is dissolved, and cook on low medium heat
• Bring the mixture to a boil and then stir in the cornstarch mixture.
• Stir quickly to avoid lumps as it becomes very thick.
• Bring the mixture back to a boil, stir constantly, about 3 minutes or until thicken and smooth.
• Pour the maja into the prepared dish, and set aside to cool until firm.
• Sprinkle coconut flakes over the pudding and serve with fruits.

Watch Video :

Maja de Ube

Maja de Ube

Ubeng Maha

A coconut pudding that has a purple color and the consistency of thick gelatin. It is creamy and has a delicate flavor. Coconut milk, cornstarch and ube powder mixture that is cooked over a low flame. When the mixture thickens, sprinkled on top with coconut flakes or coconut sports and corn.

Ingredients :

• 1/2 Cup corn starch
• 1 Pack 115 grams purple yam powder
• 1 Can 370 ml evaporated milk
• 1 Can 400 ml thin coconut milk
• 1/2 Cup cream style corn
• 1 Cup sugar
• Coconut Flakes

Directions :

• In a mixing bowl, dissolve sugar in coconut and evaporated milk.
• Add corn starch and ube powder, mix thoroughly.
• In a pan, pour the mixture and cook in medium heat.
• Turn to low when maja starts to boil, add corn.
• Stir continuously to prevent mixture from scorching.
• When mixture starts to thicken and glisten, maja is fully cooked.
• Immediately transfer into a baking pan or mold and let it cool.
• Top with toasted grated coconut or coconut sport and corm.

Watch Video :

Buko Pie

(Young Coconut Pie)

Favorite desserts in the Philippines, a traditional style of pastry making

being famous in the province of Laguna. A pie filled with creamy young coconut.

Ingredients :

Crust

• 2 cups all purposed flour
• 1 tsp salt
• 1 egg yolk
• 2/3 cup vegetable shortening
• 1 tsp vinegar
• 1/4 cup cold water

Fillings

• 4 cups young coconut meat
• 1/4 cup coconut juice
• 1 can of evaporated milk 
• 3/4 cup sugar
• 2-3 cups of cornstarch

Directions:

      Making crust

• Blend flour and salt in a mixing bowl.
• Add vegetable shortening, cut using knife or pastry blender until texture turns coarse crumbs.
• Combine yolk, vinegar and water then mix.
• Slowly add the liquid mixture to the flour.
• Divide the dough into 2 pcs 1 bigger than the other.
• Sprinkle flour on the board and rolling pin, place the bigger dough and roll from the center to the edges keeping the thickness of the dough even.
• Fit the dough into a pie plate, letting sides hang.
• Roll out the other dough for the top crust, set aside.

      Fillings 

• Pour milk in a sauce pan and let it boil then add sugar.
• Dissolve the cornstarch in coconut juice.
• Pour into the boiling milk and stir constantly until thicken, let it cool.
• Pour into the prepared crust and cover with top crust, press the edges with finger to seal.
• Place a hole in the center and brush with egg wash.
• Bake at 425 degrees Farenheit for an hour.

Maja Blanca

Maja Blanca

(Coconut Pudding)

Creamy sweet coconut flavored pudding with cream style corn and topped with

toasted coconut (budbod) and Fried Coconut Milk Curd (latik).

Ingredients :

• 3/4 cup cornstarch
• 2 cup coconut milk
• 1/2 cup evaporated milk
• 1 can cream style corn
• 1/4 cup of sugar
• Yellow food coloring (optional)
• Coconut oil (from latik)

Directions :

• Grease a  rectangular pan with coconut oil. Set aside.
• In a deep sauce or non stick pan, pour milk, blend corn starch, sugar, cream style corn and coconut milk. Add drops of food coloring (optional). 
• Cook over slow heat, stirring constantly to prevent lumps, until mixture get thick for about 4-5 minutes
• Pour hot mixture into rectangular pan and allow to set.
• Topped with roasted coconut and latik . Cool before slicing.

Cooking Tips :

1. You can add or use jackfruit (langka), young coconut (buko) and fruit cocktail.
2. Using a fruit cocktail, measure 1 cup of syrup and dissolve the flour into it.