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 :

Kalamay na Pinipig

Kalamay na Pinipig

Pounded Rice Flake Cake

Kalamay is a sweet rice-based delicacy, that is popular in the philippines. Pinipig, a variety of this gummy chewy delicacy, is made from green pounded rice flakes, coconut milk and muscovado sugar, topped with coconut curd or flakes.

Ingredients :

• 2 Cups pinipig
• 2 Cans coconut milk
• 1 Cup brown sugar
• 2 Tablespoons
• Coconut  curd (latik) 
• Coconut oil 
• Banana leaves

Directions :

• Soak the green pounded rice flakes in a can of coconut milk  for half  hour.
• Line the pan with banana leaves and brush with coconut oil from latik.
• In a large non-stick saucepan, combine coconut milk and brown sugar.
• Bring  to a boil over medium high heat, keep stirring and let the sugar dissolve.
• Add the green pounded rice (pinipig), keep stirring to mix with the coconut mixture.
• Turn the fire to a low heat and keep on stirring with a wooden spoon until it thickens.
• Pour into a pan lined with banana leaves and flatten the top with oiled banana leaves.
• Sprinkle some latik on top and let it cool.

Cooking Tips :

1. Palm sugar can be a substitute for brown sugar.
2. Lightly heat the banana leaf over the stove-top burner  to make it  easier to handle.
3. For Dark brown color texture, use brown pounded rice and sugar.