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Maja Langka

Maja Langka

Maja Langka is delicious take on our classic maja blanca. Generously studded with jackfruit and topped with latik, this creamy coconut pudding is a tasty snack or dessert

Craving maja blanca? You’ve come to the right place! This Filipino-style coconut pudding is my all-time favorite sweet treat and I have four recipes on the blog for you to choose from

I hope them all a try. Different flavors, but they’re all creamy, tasty and delicious!

Tips on How to Make Maja Langka

  • Make the latik beforehand as the rendered coconut oil will be used to brush the bottom and sides of the pan for added flavor and to keep the pudding from sticking.
  • Add the cornstarch to the water in 1/4 cup increments and stir well to completely dissolve after each addition. Adding the whole cup at one time will make the slurry hard to stir as the cornstarch will clump up to a hard dough.
  • Drain the sweetened jackfruit well of the sugar syrup as it will make the maja overly sweet. Rinse if needed.
  • To ensure the pudding sets properly, cook the mixture into a very thick paste consistency.
  • Allow the maja to cool before covering the dish as the escaping steam will create water puddles on top of the pudding.

Give this rich and creamy treat a try! It’s so easy to make and is sure to be a crowd favorite. It’s the perfect dessert for family dinners or holiday parties. Enjoy!

There are two cooking methods involved in making the crispiest pork belly. Fortunately, these methods are exactly the same as making lechon kawali. Most of you are familiar with this already.

The first thing to do is boil the pork until it gets tender. I mean really tender. The texture of the meat and skin plays an important role on the level of crispness that can be achieved. Do this by boiling pork for 60 minutes. Add seasonings and spices such as salt, pepper, and bay leaves. This infuses flavor and aroma.

The boiled pork needs to pre prepped before frying. Holes are poked on the skin to give it that popcorn effect when fried later on. I usually slice it in half to get a thinner piece. This can also be done before boiling the meat. I opted to do this after boiling because it is easier to poke the skin while the cut is thicker.

Rub salt all over the pork. This will provide flavor. Air dry the pork after salting. This helps make it crispier and reduces the risk of oil splatter. Don’t get me wrong, oil will still splatter but it won’t be that intense compared to non-air dried meat. Using an electric fan is a good hack to speed-up the air drying process. Place the pork belly in front of a fan so that it dries quickly. 1 hour should be enough.

The next method is deep frying the pork belly. It is very simple to do, but make sure to be very careful. Gently put the pork on hot oil and grab a splatter screen right away. Cover the pot with screen and let the pork fry until crispy and golden brown. Set your heat to medium , otherwise the outer part will quickly brown leaving the inside moist

How to Get Crispy Pork Skin
As mentioned above, I do three things to achieve a crispy texture on the pork rinds and meat.
The first method is by boiling it until very tender before frying. The second method is by air-drying the pork belly. The third and last method is to fry in medium heat until it gets very crispy. Double frying can help too. This is a method that I used when I cook Super Crispy Lechon Kawali.

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