It took me years to realize that I can prepare this Filipino delicacy here in Italy. Fortunately I met a group of Filipinas living in the town of Cornuda, a small and peaceful town in the province of Treviso, Italy. Thanks to these friends and the inspiration they gave me, I now know how to prepare some native Filipino dishes here in Italy. To find substitutes of ingredients that I usually use to prepare native dishes( canned coconut milk…) in a foreign land is a positive point of the globalizationprocess?
One of the favorite desserts prepared during special occasions in the island of Mindanao and the Visayas is a delicacy called ” Maja Blanca”. The original recipe is with sweet corn but this time, due to a special request from someone dear, I used chopped peanuts instead of sweet corn. Here’s my recipe…
MAJA BLANCA WITH PEANUTS
2 CANS COCONUT MILK – 800 ML
1 CAN CONDENSED MILK – 370 G.
140 GRAMS OF SUGAR
140 GRAMS OF CORNSTARCH
500 ML MILK
1/2 CUP OF CHOPPED PEANUTS
COCONUT MILK + SUGAR. BOIL FOR 15 MINUTES, STIR.
ADD CONDENSED MILK AND LOWER THE FIRE
ADD HALF PART OF THE CHOPPED NUTS
COOK OVER MEDIUM FIRE FOR 10 MINUTES STIRRING CONTINUOSLY.
ADD THE CORNSTARCH MELTED IN 200 ML MILK
ADD REMAINING MILK
CONTINUE COOKING FOR 15 MINUTI OVER LOW
CONTINUE STIRRING SO AS TO PREVENT THE MIXTURE FROM STICKING TO THE PAN
POUR THE MIXTURE INTO DESIRED MOLD. SERVE