Here’s how to make “Maja Blanca on Patty Shells”

Ingredients:

12 pcs. patty shells 3″-diameter (store-bought)
2 cans (3 cups) coconut cream (kakang gata or first extraction)
3/4 cup cornstarch
½ tsp. salt
½ cup sugar

Topping:
cooked small sago
reserve syrup
1 tbsp. unflavored gelatin
½ cup syrup from fruit cocktail

Directions:

*In a saucepan, combine coconut cream, cornstarch and salt.

*Stir over low heat until mixture begins to thicken.

*Add sugar and continue to cook until mixture coats the wire whisk. Set aside.

*Take out middle portion of patty shells.

*Pour enough maja mixture into each shell.

*Top with a tablespoon of cooked sago and drained fruit cocktail.

*Meanwhile, combine gelatin powder with fruit cocktail syrup.

*Let stand for 3 to 5 minutes then heat to dissolve.

*When mixture is lukewarm, pour on top of the patty shells.

*Refrigerate until ready to serve.
(You may add 1 teaspoon of buko-pandan flavor or ube for variety of filling flavors.)