Corn Maja with Gelatin

Ingredients:

1/2 Tbsp unflavored yellow gulaman powder, dissolved in ½ cup corn stock plus ½ cup water
1 cup thick coconut milk (extract from 1 grated coconut plus ¼-1/2 cup hot water)
1 cup thin coconut milk mixed with
½ cup cornstarch
Pinch of UFC Iodized Salt
½ cup + 1 Tbsp sugar (for gulaman)
1 can (425 g) UFC Whole Corn Kernels, drained (reserve ½ cup stock)
2 drops yellow food color
Banana leaves

Procedure:

Heat thick coconut milk, UFC Salt, sugar, UFC Whole Corn Kernel (reserve ¼ cup for gulaman) and corn stock, with constant stirring until starts to simmer.
Gradually add cornstarch mixture, stirring continuously for about 15-20 minutes or until of paste consistency. Pour into a 7-inch square pan lined with banana leaf. Flatten surface. Set aside.
Gelatin: Heat gulaman mixture until just dissolved. Add sugar and remaining corn kernels. Stir. Pour over maja. Chill for 3-4 hours.

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