This is a recipe of corn maja dessert, a combination of grated fresh young corn, rice flour and coconut milk and served with toasted sweetened shredded coconut. This corn maja is more indigenous than the usual maja blanca where corn starch is used. In this recipe of maja, rice flour is used.
- 3 cups grated fresh young corn
- 5 cups coconut milk
- 1 cup rice flour
- 2 cups sugar
- Combine all ingredients and pass through a strainer.
- Cook over low fire, constantly stirring until thick.
- Pour and let cool. Serve with toasted sweetened shredded coconut.