PRINT THIS RECIPE
Time needed: 2 hours and 45 minutes.
Makes: 10 – 12 servings
2 tablespoons butter
2 cups coconut cream
1 cup evaporated milk
1 cup condensed milk
1 cup cream
⅓ white sugar
½ cup buko juice
1½ cup cornstarch
½ teaspoon vanilla extract
1½ cup shredded buko, minced
1 can fruit cocktail with syrup, minced
1 cup kaong, minced
Grease a large baking tray/mold with butter.
In a large pot/wok, combine coconut cream, cream, condensed milk, sugar, evaporated milk, buko juice, and buko strips. Mix well.
Use a strainer to sift cornstarch into the mixture. Add in vanilla extract. mix well until everything is well dissolved without any lumps before turning flame to medium-low.
Add in fruit cocktail with syrup. Mix until everything has been mixed through into the cornstarch mixture and has returned to being thick.
Mix in both colors of kaong until the colors are evenly distributed.
Pour thick maja mixture into the prepared mold. Smooth out the surface and spread evenly.
Refrigerate until firm and set. Turn over onto a greased banana leaf and cut into the desired shape and pieces.