Recipe for Cebuano Maja Nangka


Coconut Sause
1 cup thick coconut cream (first extract)
1/3 cup sugar
2 tbsps. fresh langka, diced
1/3 cup coconut, grated
3 tbsps. cornstarch, dispersed in
3 tbsps. water

Maja Mixture
1 cup cornstarch
1 1/2 cups sugar
2 cups coconut milk (second extract)
1 370 ml. can CARNATION Evaporated Milk
1/3 cup fresh langka, sliced


1. Combine cornstarch, 1/2 cup sugar and 1 cup of coconut milk in a bowl. Set aside. In a saucepan, mix remaining coconut milk, CARNATION Evaporated Milk and langka; simmer for about 5 min. Slowly add cornstarch mixture and cook, stirring constantly until thick. Pour into a greased mold. Cool then chill for about 1 hr. Unmold onto a serving platter and top with coconut sauce.

2. To prepare sauce, combine first four ingredients in a pan. Simmer stirring constantly for about 5 minutes. Add cornstarch and continue cooking until thickened. Cool and pour over chilled maja nangka.

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