Ginataang Mais: A Filipino Sweet Coconut Rice Pudding
Ginataang Mais: A Filipino Sweet Coconut Rice Pudding
Contents
Ginataang Mais is a traditional Filipino dessert made with glutinous rice, corn kernels, and coconut milk. It’s a creamy, comforting dish often served warm as a sweet snack or dessert.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 cup glutinous rice (malagkit)
- 2 cups water
- 2 cups coconut milk
- 1 cup coconut cream
- 1 cup sugar (adjust to taste)
- 1 can (15 oz) whole kernel corn, drained
- 1 pandan leaf (optional, for aroma)
Instructions
- In a pot, combine glutinous rice and water. Bring to a boil, then simmer until the rice is partially cooked (about 15 minutes).
- Add coconut milk and pandan leaf (if using). Stir well and simmer for another 15 minutes, stirring occasionally to prevent sticking.
- Add coconut cream and sugar. Mix until fully dissolved and incorporated.
- Stir in the corn kernels and simmer for an additional 10-15 minutes until the mixture thickens.
- Remove the pandan leaf. Serve warm and enjoy!
Tips and Notes
- For a richer flavor, use fresh coconut milk instead of canned.
- Adjust the sweetness by adding more or less sugar.
- Add sago pearls or jackfruit for extra texture and flavor.
FAQ
What is Ginataang Mais?
Ginataang Mais is a Filipino dessert made of glutinous rice, corn, and coconut milk. It’s a creamy, sweet dish often served warm.
Can I use regular rice instead of glutinous rice?
Using regular rice will change the texture. Glutinous rice is essential for the sticky, pudding-like consistency.
How long does Ginataang Mais last?
Stored in an airtight container in the fridge, it lasts up to 3 days. Reheat gently before serving.
Can I make Ginataang Mais vegan?
Yes, it’s naturally vegan as long as you use plant-based ingredients.
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- Bibingkang Malagkit (Filipino Sticky Rice Cake)
- Filipino Biko Recipe: The Ultimate Guide to Sticky Rice Cake
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