Sweetened rice flour with corn and coconut milk ( maja blanca)

Ingredients

• 1 cup thick coconut milk
• 1 cup rice flour
• 1 cup sugar
• 1/2 cup cornstarch
• 5 tbsp sweet corn kernel
• 4 cups coconut milk

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Preparation

• In a pan, put 1 cup thick coconut milk and let it simmer until the oil separates from crumbs or latik.
  Once you see the oil separates and crumbs has started to form, stir it from time to time.
  Wait for the crumbs to become golden brown and crunchy. Turn off the heat.
  Use the strainer to get the crumbs and to take out the extra oil, Set aside.
  Now we have latik or self made coconut crumbs. We need it for garnish later
  Prepare a pan, rub it with coconut oil. Use the coconut oil you extracted from making latik. Set aside.
  In a medium saucepan, whisk together the ff: rice flour, sugar, corn starch , sweet corn kernel, coconut milk.
  Cook in a medium heat. Stir from time to time until you get your desired consistency.
  Transfer the now thick mixture into the prepared pan. Smoothen up.
  Cool slightly and garnish with coconut crumbs or latik on top.
  Wait for some time or put in the fridge for 15 to 20 minutes.
  Cut into squares and serve.

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