Maja Mais Recipe (Corn Pudding)


  • 1/2 c. thick coconut milk
  • 1/2 c. rice flour
  • 1 c. sugar
  • 1 c. polenta flour or 2/cups of grounded fresh corn
  • ¼ c. sweet corn kernel
  • 4 c. fresh coconut milk or water
  • 1/2 c. grated frozen buko (optional)


  • Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik.
  • Drain the latik from the oil and set aside.
  • Grease a 13-inch rectangular dish with coconut oil. Set aside.
  • In a medium saucepan, blend rice flour, sugar,sweet corn kernels, polenta or grounded fresh corn , and fresh coconut milk.
  • Stir in grated buko (if used).
  • Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
  • Pour hot mixture into prepared dish and allow to set.
  • Sprinkle latik on top.
  • Cool before slicing.


  • When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.
  • If using ground fresh corn, process into a blender using the 4 cups fresh coco milk then sieve to eliminate sap or corn skin.

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