Creamy, Cheesy, and Soft Maja Blanca

Maja Blanca is the kind of dessert that wraps you in comfort with every bite. It’s creamy, soft, and delicately sweet, with pops of corn and a generous blanket of cheese on top. This version is extra indulgent—rich coconut flavor, perfectly set pudding texture, and that salty-sweet contrast from the shredded cheese. It’s a no-bake dessert that’s both festive and fuss-free.

Behind the Recipe

I’ve always had a soft spot for Maja Blanca. It’s one of those desserts you remember from family gatherings—served in big trays, sliced into thick squares, and topped with golden cheese. It’s creamy but not too rich, sweet but never overwhelming. This version is the one I make when I want to relive those moments. A little extra creamy, a little more cheese, and always made with love.

Recipe Origin or Trivia

Maja Blanca is a traditional Filipino kakanin, or rice-based dessert, though this one doesn’t actually use rice. It’s made with coconut milk, cornstarch, and sugar—set into a silky pudding that’s been around since the Spanish colonial era. The name comes from “maja” meaning delicacy and “blanca” meaning white. Over time, Filipinos made it their own by adding corn and topping it with cheese, turning a simple pudding into a sweet-savory crowd favorite.

Why You’ll Love Creamy, Cheesy, and Soft Maja Blanca

It’s everything a comfort dessert should be—and then some.

Versatile: Serve it for holidays, birthdays, or as a sweet afternoon merienda.

Budget-Friendly: Made with pantry staples and simple ingredients.

Quick and Easy: Just mix, stir, and chill—no oven required.

Customizable: Add layers, toppings, or flavorings to make it your own.

Crowd-Pleasing: That combo of creamy coconut and cheese is always a hit.

Make-Ahead Friendly: Perfect for prepping the day before a party.

Great for Leftovers: It gets even creamier after a day in the fridge.

Chef’s Pro Tips for Perfect Results

Let’s make sure your Maja turns out silky, smooth, and satisfying:

1. Stir constantly while cooking: This prevents lumps and gives a smooth texture.
2. Use full-fat coconut milk: For maximum creaminess and flavor.
3. Add cheese at the end: This keeps it from melting into the pudding.
4. Chill completely before slicing: It firms up and holds its shape better.
5. Cornstarch-to-liquid ratio matters: Too much, and it’s rubbery. Too little, and it won’t set.

Kitchen Tools You’ll Need

Nothing fancy—just your basic kitchen gear:

Medium saucepan: For cooking the coconut and cornstarch mixture.
Whisk: To prevent lumps and keep the mixture smooth.
Measuring cups and spoons: For accuracy in ratio and sweetness.
Spatula: Helps stir and scrape the sides as it thickens.
Tray or baking dish: Any rectangular dish for setting the Maja.
Grater: For finely shredding cheese over the top.

Ingredients in Creamy, Cheesy, and Soft Maja Blanca

Each ingredient works together to create that signature soft bite and savory-sweet flavor.

1. Coconut milk: 2 cups. Gives the pudding its rich, tropical base.
2. Evaporated milk: 1 cup. Adds creaminess and smoothness.
3. Sweet corn kernels (canned or fresh): 1 cup. Adds texture and natural sweetness.
4. Condensed milk: ¾ cup. Sweetens and enriches the pudding.
5. Cornstarch: ¾ cup. The thickening agent that sets the pudding.
6. Water: 1 cup. Helps dissolve the cornstarch smoothly.
7. Grated cheddar cheese: 1 cup, for topping. Adds a salty, savory contrast.
8. Sugar: ¼ cup (optional). Adjust if you want it sweeter.

Ingredient Substitutions

Here’s how you can switch things up based on what you have:

Evaporated milk: Use fresh milk or all-purpose cream.
Condensed milk: Substitute with sugar and extra milk, adjusting sweetness.
Corn kernels: Cream-style corn works too, for extra richness.
Cheddar cheese: Try quick-melt cheese or Edam cheese for a different taste.

Ingredient Spotlight

Cornstarch: The star thickener here. When cooked properly, it gives Maja its signature soft yet sliceable texture.

Cheddar Cheese: The salty crown that balances the sweet, creamy pudding underneath. It’s what makes this dessert unforgettable.

Instructions for Making Creamy, Cheesy, and Soft Maja Blanca

Ready to make magic with just one pot and a tray? Let’s go:

1. Preheat Your Equipment:
   Lightly grease your tray or dish with a thin layer of oil or butter. Set aside.
2. Combine Ingredients:
   In a bowl, dissolve cornstarch in water until smooth. In a saucepan, mix coconut milk, evaporated milk, condensed milk, sugar (if using), and corn kernels. Stir well.
3. Prepare Your Cooking Vessel:
   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly.
4. Assemble the Dish:
   Slowly pour in the cornstarch mixture while stirring continuously. Keep cooking and stirring until the mixture thickens and becomes glossy.
5. Cook to Perfection:
   Once thick and smooth, remove from heat and pour immediately into the greased tray. Smooth out the surface with a spatula.
6. Finishing Touches:
   Let it cool slightly, then sprinkle grated cheese generously on top while still warm so it settles slightly. Cool completely at room temperature.
7. Serve and Enjoy:
   Chill for at least 1–2 hours before slicing. Serve cold and creamy!

Texture & Flavor Secrets

The beauty of this dessert lies in its silky texture that still holds a perfect slice. The coconut base is creamy and smooth, the corn adds pops of sweetness, and the cheese on top melts slightly to create a salty ribbon that cuts through the richness. Every bite melts in your mouth with a little chewy, a little creamy, and a lot of comfort.

Cooking Tips & Tricks

Keep these in mind for flawless results:

• Stir non-stop after adding cornstarch to avoid lumps.
• Use medium heat to prevent scorching the bottom.
• If you want a firmer Maja, add a teaspoon more cornstarch.
• Top with cheese while warm so it gently melts in.

What to Avoid

Even with simple recipes, there are a few traps to dodge:

• Don’t dump cornstarch directly into hot mix: It’ll clump. Always dissolve first.
• Avoid using low-fat coconut milk: It won’t be creamy enough.
• Don’t slice too early: Give it time to chill for clean cuts.
• Avoid overcooking: It can turn too thick and lose that soft feel.

Nutrition Facts

Servings: 12
Calories per serving: 240

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes (plus chilling)

Make-Ahead and Storage Tips

Maja Blanca is best made ahead! Prepare a day in advance and keep refrigerated. It stores well in an airtight container for up to 5 days. Do not freeze, as the texture will break. You can even slice and store individual servings for easy merienda.

How to Serve Creamy, Cheesy, and Soft Maja Blanca

Serve it chilled straight from the fridge, sliced into generous squares. Perfect on its own, but also lovely with a side of hot tea or iced coffee. For a party platter, arrange slices on a banana leaf-lined tray for that extra Filipino touch.

Creative Leftover Transformations

If you’ve got a few slices left, here’s how to make them even more exciting:

• Maja Parfait: Layer with whipped cream and crushed grahams in a glass.
• Sweet-Savory Toast: Pan-fry slices lightly and top with extra cheese.
• Dessert Skewers: Cube and alternate with fruits on a stick for a fun twist.

Additional Tips

• Sprinkle a mix of cheese and crushed nuts for added texture.
• Add a dash of vanilla or pandan extract for extra aroma.
• For fiesta flair, use a mold instead of a tray and top with colored cheese.

Make It a Showstopper

Go big on presentation by shaping your Maja in a round or patterned mold. Top with a mix of cheese and toasted coconut or latik for golden contrast. A drizzle of condensed milk before serving takes it over the top.

Variations to Try

• Ube Maja Blanca: Add ube halaya and a drop of ube flavor for a purple twist.
• Maja Mais: Focus on corn—add more kernels and cream-style corn.
• Choco-Cheese Maja: Swirl in cocoa powder and top with chocolate shavings and cheese.
• Coconut Cream Topping: Replace cheese with whipped coconut cream.
• No-Cheese Version: Use toasted coconut flakes instead for a classic finish.

FAQ’s

Q1: Can I make this dairy-free?

Yes, use coconut condensed milk and skip the evaporated milk.

Q2: Can I use fresh corn?

Absolutely—just cook it first and cut off the kernels.

Q3: How do I make it firmer?

Add 1 extra tablespoon of cornstarch to the recipe.

Q4: Can I skip the cheese?

Of course! It’s delicious with or without it.

Q5: Can I use glutinous rice flour instead of cornstarch?

No, it will result in a completely different texture.

Q6: How do I know when it’s thick enough?

It should pull away slightly from the pan and coat the spatula smoothly.

Q7: What dish size should I use?

An 8×8 tray or similar-sized rectangular mold works well.

Q8: How long does it last?

Up to 5 days in the fridge, tightly covered.

Q9: Is it freezer-friendly?

Not recommended—freezing changes the texture.

Q10: Can I add flavors?

Yes! Try vanilla, pandan, or even mango puree.

Conclusion

Creamy, cheesy, and soft Maja Blanca is one of those simple yet unforgettable desserts. It’s the kind of dish that brings back memories, fills your kitchen with warmth, and never lasts long on the table. Trust me, once you taste that perfectly chilled square, you’ll be hooked—and so will everyone else.

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