I was not a fan of maja blanca until I made it myself and found that my issue with it was purely visual - could not stand seeing the whole kernels stick out from the dessert. I decided to go rogue by grinding the corn kernels and it had been nothing but love since then. The latik (not sure what the English word for this is - coconut milk curd? maybe?) was truly a labor of love - a 30 minute constant stirring affair - but it completes the dish like nothing else. Had been serving some friends with this dessert for a couple of weekend dinners now - and so far the empty dish at the end speaks of the yumminess of this Filipino blancmange. Tonight, we downed our maja blanca with some good Moscato wine - and a sugary buzz was had by all.
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