Something very Filipino this time and quite easy to make, too...
In a heavy saucepan, I combined three cups milk, two cups coconut cream, one large can cream-style corn and one can condensed. I brought this mixture to a boil then added one and a half cups of cornstarch dissolved in one cup milk. I also added some gelatin powder (about 4 tbsp) dissolved in a small amount of water. I stirred this with a whisk for around 10-15 minutes until very thick. For that extra richness, I whisked in 1/2 cup of butter then poured the mixture on to my greased/ buttered mould. (This will set while still warm!) I served it the following day after chilling.
Traditionally, this is garnished with "latik" on top. Not the coconut jam latik, but coconut cream and sugar that has been rendered into some brown crispy bits.
Tuesday, March 31, 2009
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