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This famous Maja Blanca Recipe is made from coconut milk and corn starch. PinoyRecipe.net provides you this Maja Blanca recipe for you to enjoy this native delicacy.

Estimated cooking time: 1 hour and 20 minutes

• 1/2 c. thick coconut milk
• 1 c. rice flour
• 1 c. sugar
• 1/2 c. cornstarch

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Pichi-pichi is a Filipino dessert made of coconut and cassava or kamoteng kahoy, another delicious cake or “puto” enjoyed by many Filipino, especially in parties. This Filipino delicacy was introduced in Quezon province, Philippines.

Estimated preparation and cooking time: 1 hour 20 minutes

• 1 – 1/2 cups grated cassava
• food coloring (optional)
  
• 1 cup sugar

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Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

Estimated cooking time: 50 minutes

Yields: 30 pieces

• 1 cup malagkit (glutinous rice)
• 4 cups rice flour, toasted until light brown
• 2 cups sugar
• 1 cup coconut milk
• Anise seeds
• 1-1/2 cups toasted shredded coconut

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Buko Pie is one of the most must-try product and specialty of Laguna Province. It is a traditional Filipino pastry style, young-coconut-filled pie.  It has proven to be a popular dish for Filipinos. It is almost like a coconut cream pie, only it is made with just young coconuts (buko in Tagalog) and has no cream.

The pie is made with buko meat of malakanin (soft rice consistency and texture). There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie (from Coconut Sport), that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky.

Estimated cooking time: 1 hour and 30 minutes

Crust:

• 2 cups all-purpose flour
• 1 tsp. salt
• 2/3 cup shortening

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