Sydneysider Mary Jane Apron-Kaillis and her siblings rarely see each other due to work and family commitments; but when they do, their gatherings always involve hearty conversations and Filipino food.
"It reminds me of how Nanay used to welcome guests. Definitely with lots of good food," she says, adding, "Nanay would definitely be proud of me knowing that I've learned heaps from her."
One such dish that Ms Kaillis learned and now places on her own dining table is the Maja Blanca:
Ingredients
2 cans coconut cream
1 can evaporated milk
1 can condensed milk
¾ cup sugar
1 can sweet kernel corn, drained
1 cup cornstarch
½ cup water
2 cans coconut cream, for toasted coconut curds (latik)
Procedure
1. To make the latik, boil the coconut cream in a pan over medium heat. Once it starts boiling, lower the heat. Stir once the cream curdles and becomes more solid. Toast the bits. Set aside.
2. Brush bottom and sides of a large baking dish with coconut oil (from cooking the latik).
3. In a large pot, combine coconut milk, evaporated milk, condensed milk and sugar. Stir well until blended and sugar is dissolved. Over medium heat, bring to a boil, stirring occasionally.
4. Add corn and continue to cook for about 2 to 3 minutes.
5. In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved.
6. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a paste (mixture will thicken fast).
7. Transfer mixture into prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
8. Brush top with coconut oil and sprinkle the latik on top. Cut into serving squares.
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