INGREDIENTS:
For the Mashed Kalabasa:
- 2 cups kalabasa (squash), peeled, diced, cleaned
- 1/2 cup of water
- 1/8 tsp of salt
For the Maja:
- 1 & 1/4 cups mashed kalabasa
- Kalabasa stock
- 3/4 cup of cornstarch
- 2 cans (300 g) all- purpose cream
- 1 can (300 ml) condensed milk
- 1 & 1/4 cups of water
- 3 tsp lime or calamansi juice
- 2 tbsp of butter
- 1/8 cup cashews, toasted and roughly chopped for garnish (optional)
HOW TO COOK:
For the Mashed Kalabasa:
- Place the diced kalabasa in a saucepan, then pour half cup of water and add salt.
- Turn on heat then boil over medium heat until tender.
- Remove from heat and drain (set aside the kalabasa stock for later use).
- Mash kalabasa using a fork until it becomes smooth.
- This will produce 1 & 1/2 cups.
- Cool completely before storing it.
- To store, place in a clean plastic container then refrigerate (it has 4 days storage life).
For the Maja Kalabasa:
- In a large casserole, combine the cornstarch and the reserved kalabasa stock and whisk until it dissolves.
- Add- in the condensed milk, all- purpose cream, calamansi juice, and mashed kalabasa, then stir.
- Heat over low heat and bring to a simmer.
- Stir continuously until it thickens for about 20 minutes (remove from heat when the mixture doesn’t easily fall off the spoon).
- Add- in the butter and stir to combine the butter with the mixture.
- Grease a 11 × 7 baking pan then pour the mixture and spread evenly.
- You can optionally sprinkle your Maja Kalabasa with cashew nuts on top and let it cool completely before slicing it. Enjoy!
IMAGE: delishph.com
Also try: Maja De Ube
