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Maja is often used as a thickening agent in soups, stews, and sauces, and also in traditional desserts.

Store maja in an airtight container in a cool, dry place, away from direct sunlight. If it’s homemade or opened, keep it in the refrigerator.

Yes, you can freeze maja. Store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before use.

You can use maja for maja blanca (a coconut pudding), as a soup thickener, or as a base for sweet treats like tarts and custards.

Yes, maja is naturally gluten-free, but always check for potential cross-contamination or added ingredients.

Cornstarch or rice flour are commonly used to thicken maja for puddings or sauces.

Stir constantly while cooking and dissolve any thickeners fully in liquid before heating.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Maja has a mild, subtle flavor that easily blends with both sweet and savory dishes.

Once opened, maja typically lasts up to 5 days refrigerated. Check for any off smell or texture.

Maja is commonly used to make traditional puddings, flans, or as a filling in pastries.

Yes, reheat maja gently over low heat, stirring occasionally to avoid burning or separating.

Yes, you can make maja at home using recipes that typically involve coconut milk, cornstarch, and sugar.

Yes, maja often requires cooking to thicken properly and develop its characteristic texture.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Depending on the recipe, you may substitute maja with cornstarch or custard powder, but the flavor and texture may differ.