Maja Mais

Maja blanca enriched with sweet corn kernels for extra texture. — Yield 16 small squares · Prep 10 min, plus at least 2 hr chilling · Cook 15–20m

Ingredients

• 400 ml coconut milk
• 350 ml evaporated milk or fresh milk
• 3/4 cup white sugar
• 1 1/2 cups sweetcorn kernels, drained if canned
• 3/4 cup cornstarch
• 1/2 cup cold water
• 1/4 teaspoon fine salt
• 1/3 cup toasted coconut or latik, for topping
• 1 teaspoon neutral oil, for greasing

Method

1. Grease a 20 cm square pan and whisk the cornstarch with the cold water until completely smooth.
2. Combine the coconut milk, evaporated milk, sugar, sweetcorn and salt in a heavy saucepan.
3. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the corn is heated through.
4. Stir the cornstarch slurry again, then whisk it into the hot mixture in a thin stream. Stir over medium-low heat for 6–10 minutes.
5. Cook until the mixture is very thick, glossy and leaves a clear trail on the base of the pan.
6. Scrape into the prepared pan and smooth the surface. Let the initial heat subside, then refrigerate within 2 hours; chill for at least 2 hours until fully set.
7. Top with toasted coconut or latik, slice with a lightly oiled knife and serve chilled.

Kitchen note

Drain canned corn well so the extra liquid doesn’t thin out the mixture