Maja Blanca

Step 1

1. Combined all ingredients except the kakang gata in a mixing bowl and stir thoroughly; it should be free of lumps.
2. Place in a large sauce pan and cook until mixture thickens while stirring occasionally. Turn down heat to low and continue cooking and stirring occasionally for 25-30 minutes more.
3. Pour into a mold container. Cool until firm.
4. In a separate sauce pan heat the kakang gata coconut cream then bring to boil. Simmer in medium heat and continue stirring until latik forms, that’s the brown residue that forms when oil is separated from the liquid.
5. Top latik ( solid coconut curds), on cooled maja and slice.

Note: “Kakang Gata” it is the first extract from freshly grated mature coconut. If fresh coconut is not available in your area you can use canned coconut cream. —