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We hope you got insight from reading it, now let's go back to maja langka recipe. To cook maja langka you need 18 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Maja Langka:
- Get of Maja Langka (pudding).
- Provide 1 can of coconut milk (approx 13oz).
- Prepare 1 can of condensed milk.
- Use 1 can of evaporated milk.
- Get 1/2-3/4 cups of sugar.
- Prepare 1 1/2 cups of diced jackfruit.
- Use 1 cup of cor starch.
- You need 1/2 cup of warm water.
- Take of Latik.
- Prepare 1 can of coconut milk or cream.
- You need of Coconut caramel.
- Get 1 can of coconut milk.
- Use 2 tbsp of water.
- Take 1/2-3/4 cup of unsalted butter.
- Use 1-1 1/2 cup of dark brown sugar.
- Provide 1/4-1/2 tsp of salt.
- Prepare 1 tbsp of vanilla extract (optional).
- Use of Rum (optional).
Steps to make Maja Langka:
- In a medium sauce pan bring coconut milk or cream to a boil over medium heat, stirring occasionally. Boil and sir until the oil starts to seperate then lower heat and continue to stir. The oil will eventually seperate and leave you with small curds. Scrape the sides and continue stirring to evenly cook until curds are a blonde or brown color to your liking. Strain and set aside. (Roast in oven shortly before serving to crisp). Wipe pan clean..
- Add butter, brown sugar, water, and salt to sauce pan and bring to boil for 3 - 5 minutes before adding remaining ingredients, except for the rum if using. Lower to a simmer and cook for 5 - 10 minutes or until desired color. Remove from heat. Stir in rum and pour in to a container to cool. Clean saucepan..
- Add all 3 cans of milk and the sugar into the sauce pan and bring to a gentle boil and stir until sugar is dissolved. Add jackfruit and cook for 2 - 3 minutes. In a bowl add the water and slowly stir in the cornstarch. Slowly add slurry, stirring vigorously to avoid clumps. Stir until you get a very thick paste and add to a pan greased with coconut oil. Put in fridge and Let sit for 2 - 3 hrs..
- Place in freezer for less than an hour before slicing to make it easier. Dont leave in for too long. Then layer and top however youd like and serve..
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