21/01/2016
Maja Sapin-sapin at iba pang Maja
Latik:
4 cups thick coconut milk
1. Plain rice pudding Ingredients:
1 c rice flour
1/2 c. sugar
2 1/2 c. fresh coconut milk or fresh milk
Lime peel
2. Ingredients:
· 1 c.. rice flour
· ½ c. sugar
· 3 tablespoon jackfruit (langka)
· 2 1/2 c. fresh coconut milk or fresh milk
· Yellow or orange food coloring
3 Ube rice pudding Ingredients:
· c. rice flour
· 1/2 c. sugar
· ¼ cup boiled & mashed ube (purple yam)
· 2 1/2 c. fresh coconut milk or fresh milk
· Violet food coloring
Procedures:
For the latik:
· In a deep non-stick frying pan, bring the coconut milk to a boil then lower to medium heat.
· Continue stirring the coconut milk until the coconut oil starts coming out and the coconut milk solids turn golden brown.
· Remove from heat immediately and pour into small bowl.
For the pudding:
· Grease a 9 x 13 pan, with the coconut oil from the latik, then set aside.
· 1st layer, in a saucepan, blend rice flour, sugar lime peel and fresh coconut milk.
· Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
· Pour hot mixture into prepared dish and allow to set.
· 2nd layer, in another saucepan, blend rice flour, sugar, jackfruit (langka) and fresh coconut milk.
· Drop a bit of yellow or orange food coloring to enhance the color
· Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
· Pour hot mixture on top of the 1st layer and allow to set.
· 3rd layer – in another saucepan, blend rice flour, sugar, ube (purple yam) and fresh coconut milk.
· Drop a bit of violet food coloring to enhance the color
· Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
· Pour hot mixture on top of the first two layers and allow to set.
· Let mixture cool then top with latik.
· Slice into squares
MAJA UBE
Ingredients:
· 1 cup cooked ube (grated or mashed)
· 2 cups cornstarch
· 2 cups coconut cream (thick)
· 4 cups thin coconut cream
· 2 1/2 cups sugar
· latik and budbod
Procedures:
· Add sugar to thin coconut cream (4 cups).
· Add mashed ube and cook over medium heat.
· Add a dash of violet food coloring to highten the color of your Maja-Ube.
· Keep stirring while cooking. After 15 minutes, lower heat
· Add thick cream with (dissolved) cornstarch.
· Continue stirring until well blended.
· Once again, turn heat to high and cook until thick.
· Pour in pan or bilao lined with wax paper or banana leaves.
· Brush maja-ube with coconut milk and sprinkle latik on top.
· Serve with toasted coconut or budbod. Note:
To make latik:
· Boil thick cream, then, lower heat and simmer until cream curdles and oil comes out.
· To produce more latik and oil, stir once or twice only.
· Cook until latik becomes brown. Drain.
To make budbod:
· Add 1/2 cup brown sugar to every cup of coconut ’sapal’ or grated coconut wherein milk was extracted.
· Cook and toast over low heat until brown.
Maja Mais
Ingredients:
1/2 c. thick coconut milk
1/2 c. rice flour
1 c. sugar
1 c. polenta flour or 2/cups of grounded fresh corn
¼ c. sweet corn kernel
4 c. fresh coconut milk or water
1/2 c. grated frozen buko (optional)
Instructions:
Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik.
Drain the latik from the oil and set aside.
Grease a 13-inch rectangular dish with coconut oil. Set aside.
In a medium saucepan, blend rice flour, sugar,sweet corn kernels, polenta or grounded fresh corn , and fresh coconut milk.
Stir in grated buko (if used).
Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
Pour hot mixture into prepared dish and allow to set.
Sprinkle latik on top.
Cool before slicing.
Notes:
When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.
If using ground fresh corn, process into a blender using the 4 cups fresh coco milk then sieve to eliminate sap or corn skin.
Maja Blanca
Ingredients:
· 1/2 c. thick coconut milk
· rice flour
· 1 c. sugar
· ¼ cup jackfruit (langka)
· 5 c. fresh coconut milk or fresh milk
Instructions:
· Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik.
· Drain the latik from the oil and set aside.
· Grease a 13-inch rectangular dish with coconut oil. Set aside.
· In a medium saucepan, blend rice flour, sugar, jackfruit (langka) and fresh coconut milk. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
· Pour hot mixture into prepared dish and allow to set.
· Sprinkle latik on top. Cool before slicing.
Note:
When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.
Tibok-Tibok
(Tibok-tibok is a Kapampangan pudding traditionally made with carabao’s milk.)
Ingredients:
· 6 cups fresh carabao's milk
· 50 grams glutinous rice powder
· 150 grams cornstarch
· 1 cup sugar
· 2 limes (dayap)
· oil or butter
· pinch of salt
Instructions:
· In a wok, mix 6 cups carabao’s milk, 50 grams glutinous rice powder, 150 grams cornstarch, salt and 1 cup sugar.
· Cook at low heat, stirring mixture constantly.
· Add grated rind of 2 limes (dayap) and stir continuously with a wooden spatula until smooth and thick.
· Carefully dip finger or the handle of a wooden spoon into the mixture.
· When it no longer sticks to the finger or spoon, remove mixture from heat.
· Grease a 9-by-9-inch square pan with oil or butter or line with a greased banana leaf.
· Pour mixture in and spread evenly.
· Let mixture cool then top with latik.
· Slice into squares.
Note: To make latik, heat coconut milk in a wok. Stir constantly for about 15 to 20 minutes until oil accumulates at the bottom of the pan and brown solids (latik) form on top. Strain excess oil.
Tibok-Tibok
(coconut milk pudding w/ latik and toasted coconut)
Filipino Pudding (Maja, Tibok-tibok & Sapin-sapin)
Maja Mais Recipe (Corn Pudding)
Ingredients:
1/2 c. thick coconut milk
1/2 c. rice flour
1 c. sugar
1 c. polenta flour or 2/cups of grounded fresh corn
¼ c. sweet corn kernel
4 c. fresh coconut milk or water
1/2 c. grated frozen buko (optional)
Instructions:
Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik.
Drain the latik from the oil and set aside.
Grease a 13-inch rectangular dish with coconut oil. Set aside.
In a medium saucepan, blend rice flour, sugar,sweet corn kernels, polenta or grounded fresh corn , and fresh coconut milk.
Stir in grated buko (if used).
Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
Pour hot mixture into prepared dish and allow to set.
Sprinkle latik on top.
Cool before slicing.
Notes:
When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.
If using ground fresh corn, process into a blender using the 4 cups fresh coco milk then sieve to eliminate sap or corn skin.
Maja Blanca Recipe (Rice Pudding)
Ingredients:
· 1/2 c. thick coconut milk
· rice flour
· 1 c. sugar
· ¼ cup jackfruit (langka)
· 5 c. fresh coconut milk or fresh milk
Instructions:
· Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik.
· Drain the latik from the oil and set aside.
· Grease a 13-inch rectangular dish with coconut oil. Set aside.
· In a medium saucepan, blend rice flour, sugar, jackfruit (langka) and fresh coconut milk. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
· Pour hot mixture into prepared dish and allow to set.
· Sprinkle latik on top. Cool before slicing.
Note:
When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.
MAJA UBE (Purple Yam Pudding)
Ingredients:
· 1 cup cooked ube (grated or mashed)
· 2 cups cornstarch
· 2 cups coconut cream (thick)
· 4 cups thin coconut cream
· 2 1/2 cups sugar
· latik and budbod
Procedures:
· Add sugar to thin coconut cream (4 cups).
· Add mashed ube and cook over medium heat.
· Add a dash of violet food coloring to highten the color of your Maja-Ube.
· Keep stirring while cooking. After 15 minutes, lower heat
· Add thick cream with (dissolved) cornstarch.
· Continue stirring until well blended.
· Once again, turn heat to high and cook until thick.
· Pour in pan or bilao lined with wax paper or banana leaves.
· Brush maja-ube with coconut milk and sprinkle latik on top.
· Serve with toasted coconut or budbod. Note:
To make latik:
· Boil thick cream, then, lower heat and simmer until cream curdles and oil comes out.
· To produce more latik and oil, stir once or twice only.
· Cook until latik becomes brown. Drain.
To make budbod:
· Add 1/2 cup brown sugar to every cup of coconut ’sapal’ or grated coconut wherein milk was extracted.
· Cook and toast over low heat until brown.
Tibok-Tibok (Milk Pudding)
(Tibok-tibok is a Kapampangan pudding traditionally made with carabao’s milk.
Ingredients:
· 6 cups fresh carabao's milk
· 50 grams glutinous rice powder
· 150 grams cornstarch
· 1 cup sugar
· 2 limes (dayap)
· oil or butter
· pinch of salt
Instructions:
· In a wok, mix 6 cups carabao’s milk, 50 grams glutinous rice powder, 150 grams cornstarch, salt and 1 cup sugar.
· Cook at low heat, stirring mixture constantly.
· Add grated rind of 2 limes (dayap) and stir continuously with a wooden spatula until smooth and thick.
· Carefully dip finger or the handle of a wooden spoon into the mixture.
· When it no longer sticks to the finger or spoon, remove mixture from heat.
· Grease a 9-by-9-inch square pan with oil or butter or line with a greased banana leaf.
· Pour mixture in and spread evenly.
· Let mixture cool then top with latik.
· Slice into squares.
Note: To make latik, heat coconut milk in a wok. Stir constantly for about 15 to 20 minutes until oil accumulates at the bottom of the pan and brown solids (latik) form on top. Strain excess oil.
Tibok-Tibok (coconut milk pudding w/ latik and toasted coconut)
Ingredients:
Latik:
3 1/2 cups thick coconut milk
Toasted coconut:
1 -2 cups sweetened flaked or shredded coconut (same as desiccated coconut)
Pudding:
· 3 1/2 cups thick coconut milk
· 3 1/2 cups whole milk
· 1 cup sugar
· 1 cup cornstarch
· 1 tablespoon of lime peel
· 1/2 tsp salt
For the latik:
· In a deep non-stick frying pan, bring the coconut milk to a boil then lower to medium heat.
· Continue stirring the coconut milk until the coconut oil starts coming out and the coconut milk solids turn golden brown.
· Remove from heat immediately and pour into small bowl.
For the toasted coconut:
· Preheat the oven to 350 degrees F.
· Lay the flaked or shredded coconut on a baking sheet lined with parchment paper or silicone baking mat.
· Heat for 3 to 5 minutes or until golden brown.
For the pudding:
· Grease a 9 x 13 pan, with the coconut oil from the latik, then set aside.
· In a large saucepan, combine coconut milk, 2 1/2 cups whole milk, 1/2 cup sugar and lime peel.
· Bring to a boil, remove lime peel and then lower heat to a simmer.
· Combine cornstarch, 1/2 cup sugar and salt in a medium bowl.
· Add 1 cup whole milk and mix thoroughly.
· Pour into the saucepan and stir constantly until the pudding starts to thicken.
· Let the pudding cook for a few more minutes.
· The pudding will thicken and as soon as it starts to bubble, remove from heat and pour into the prepared pan.
· Let cool completely before cutting into servings.
If using canned coconut milk:
· Some canned coconut milk are very lean, so if your coconut milk starts thickening and there's not much oil coming out, add a tablespoon of coconut oil or vegetable oil to allow the milk solids to turn golden brown.
· For best results, try to find canned coconut milk that has "first pressing" written on the label
See more at http://manyamanmalinamnammabsiyummy.blogspot.com/2011/07/filipino-pudding-maja-tibok-tibok-sapin.html
