Maja Blanca and Palitaw

I love cooking, and it was my first time cooking maja blanca and palitaw this morning. I got the recipes from my mom, who is an awesome cook. Anyway, here are the steps for both.

Palitaw

  • 1/4 glutinous rice
  • 2 cups shredded (?) niyog
  • 1 small pack of linga
  • 3 tbsp sugar
  1. Roll the glutinous rice or malagkit in the palm of your hands and flatten as desired.
  2. Drop into boiling water and wait for it to float. Once it floats, it is an indication that it is already cooked.
  3. Transfer the cooked malagkit into a plate to drain.
  4. Roll the malagkit into the niyog.
  5. Serve with the sugar and linga mixture.

By the way, the linga has to be toasted and mixed into sugar.

Palitaw.. Bow..

Maja Blanca

  • 1 can condensed milk
  • 1 can evaporated milk
  • 200g cornstarch
  • 1 can creamed corn
  • 2 niyog

For the latik:

  1. Pour 1 cup of water on the niyog and squeeze the coconut milk from it. Set aside.
  2. Cook over medium fire until brownish in color.

For the maja mixture:

  1. Pour another 7 cups of water and squeeze again. This will serve as the first mixture.
  2. On a pot, cook the 1st mixture and continuously stir.
  3. On another bowl, mix the evaporated milk and cornstarch. Mix well to dissolve the cornstarch.
  4. Once the pot of 1st mixture boils, mix in the condensed milk, creamed corn, and the mixed evap and cornstarch.
  5. Continuously stir until thick.

    My Maja Blanca

 

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