Ingredients with Measurements:
- 1 cup cornstarch
- 1 cup cocoa powder
- 1 cup sugar
- 1 can (14 oz) coconut milk
- 4 cups whole milk
- 1 tsp vanilla extract
- 1/4 cup butter
- 1/4 cup chocolate chips
- 1/4 cup toasted coconut flakes
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine cornstarch, cocoa powder, and sugar. Mix well.
2. In a saucepan, heat coconut milk, whole milk, and vanilla extract over medium heat. Stir occasionally until it starts to simmer.
3. Gradually add the dry ingredients mixture to the saucepan while whisking continuously. Keep whisking until the mixture thickens and becomes smooth.
4. Add butter and chocolate chips to the mixture. Stir until the butter and chocolate chips are fully melted and incorporated.
5. Pour the mixture into a greased 9x13 inch baking dish. Smooth the surface with a spatula.
6. Sprinkle toasted coconut flakes on top of the mixture.
7. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until it sets.
8. Once the Chocolate Maja Blanca is set, cut it into squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Refrigeration time: 2 hours
Temperature:
Medium heat
Serving size:
12 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 37g
Protein: 3g
Sodium: 60mg
Sugar: 24g
Substitutions for ingredients:
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Cocoa powder can be substituted with cacao powder or unsweetened chocolate powder.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped nuts or dried fruits to the mixture for added texture and flavor.
- Use different types of milk, such as almond milk or soy milk, for a dairy-free version.
- Add a pinch of chili powder or cinnamon for a spicy twist.
Tips and tricks:
- Whisk continuously to avoid lumps in the mixture.
- Use a non-stick baking dish or line it with parchment paper to prevent sticking.
- Toast the coconut flakes in a dry pan over medium heat until golden brown for added flavor.
Storage instructions:
Store Chocolate Maja Blanca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave individual servings for 20-30 seconds or until warm.
Presentation ideas:
Serve Chocolate Maja Blanca on a platter garnished with fresh berries or mint leaves.
Garnishes:
Toasted coconut flakes, fresh berries, mint leaves, or chocolate shavings.
Pairings:
Serve Chocolate Maja Blanca with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
If the mixture is too thick, add a little more milk until it reaches the desired consistency.
Food safety advice:
Refrigerate Chocolate Maja Blanca immediately after serving and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Maja Blanca is a traditional Filipino dessert made with coconut milk and cornstarch. The addition of chocolate in this recipe gives it a modern twist.
Flavor profiles:
Creamy, chocolatey, and coconutty.
Serving suggestions:
Serve Chocolate Maja Blanca as a dessert after a Filipino-inspired meal.
Related Categories
Cooking Method: N/A
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Region: Philippine
Taste: Rich, Creamy, Sweet, Chocolatey