Some Filipino sweets are barquillos, or wafer rolls, and maja blanca, or coconut pudding. To make barquillos, first heat the oven to 375 F, and grease two baking sheets. Beat 1/2 cup of butter, 1/2 cup of sugar and 1 teaspoon of vanilla extract using an electric mixer until smooth. Add two egg whites one at a time, being sure to completely blend each one into the butter mixture.
Next, mix in 2/3 cup of all-purpose flour until it is just incorporated into the mixture. Drop the dough in teaspoon-sized increments onto the baking sheets. Using the back of a spoon or a spatula, spread the cookies into 3-inch circles. Bake the wafers until the edges brown, approximately five minutes. Remove the wafers, and roll each one around a wooden spoon handle allowing the edges to overlap. Allow the wafers to cool with the seam sides facing downward on a wire rack until crisp.
To make maja blanca, grease an 8-inch pie pan with butter. Mix 1/2 cup of water with 1/2 cup of cornstarch, and stir until smooth. Mix 1 cup of coconut milk, 3/4 cup of water and 1/2 cup of sugar in a saucepan over low heat. Once the mixture boils, add 1/2 cup sweet corn kernels and then the cornstarch mixture. Stir quickly to avoid lumps. Stirring constantly, return the mixture to a boil, and then simmer it until it is thick and smooth, approximately two minutes. Pour the pudding into the greased dish, and cool it approximately two hours, until completely firm. Take 1/4 cup coconut flakes, and toast them in a dry skillet over medium heat. Allow the coconut flakes to cool, and sprinkle them over the pudding prior to serving.