Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 coconuts, grated (or 2 cans coconut milk)
- 2 cups warm water
- 1/2 cup corn starch
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup kernel corn (canned or frozen)
- =
Directions
1. Place grated coconut in a cheese cloth. Squeeze to get 1 cup thick coconut milk (kakang gata). Strain and set aside.
2. Mix 2 cups warm water with the grated coconut and squeeze to get thin coconut milk. Set aside..
3. Boil thick coconut milk (or 1 can coconut milk) until oil comes out and "latik" is formed and browned. Set aside
4. In a blender or food processor puree the kernel corn. Combine cornstarch, sugar and pureed kernel corn thoroughly in a mixing bowl. Add 1/2 cup water. Bring to a boil thin coconut milk (or 1 can of coconut milk) stirring constantly.
5. Add sugar-cornstarch-kernel corn mixture and boil for 2-3 minutes until mixture is thick and tastes cooked. Spray a baking dish with. 'Pam' and pour maja mixture into it and allow to set in the refrigerator.
6. When set slice in square or diamond shape and serve with latik.