AuthorBiteSized
DifficultyBeginner
Yields1 Serving
Total Time2 hrs 45 mins












Prepare mold
1

Grease a large baking tray/mold with butter.

Mix maja Batter
2

In a large pot/wok, combine coconut cream, cream, condensed milk, sugar, evaporated milk, buko juice, and buko strips. Mix well.

Sift in cornstarch
3

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 fruit cocktail
4

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 kaong
5

Mix in both colors of kaong until the colors are evenly distributed.

Pour into mold
6

Pour thick maja mixture into the prepared mold. Smooth out the surface and spread evenly.

Refrigerate and serve
7

Refrigerate until firm and set. Turn over onto a greased banana leaf and cut into the desired shape and pieces.

Ingredients













Directions

Prepare mold
1

Grease a large baking tray/mold with butter.

Mix maja Batter
2

In a large pot/wok, combine coconut cream, cream, condensed milk, sugar, evaporated milk, buko juice, and buko strips. Mix well.

Sift in cornstarch
3

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 fruit cocktail
4

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 kaong
5

Mix in both colors of kaong until the colors are evenly distributed.

Pour into mold
6

Pour thick maja mixture into the prepared mold. Smooth out the surface and spread evenly.

Refrigerate and serve
7

Refrigerate until firm and set. Turn over onto a greased banana leaf and cut into the desired shape and pieces.

Buko Salad Maja