Ginataang Mais
A comforting Filipino dessert made with sticky rice, sweet corn, and creamy coconut milk, perfect for any weather.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Dessert
- 1 cup sticky rice (glutinous rice) Regular rice can be used, but sticky rice is preferred.
- 2 cups coconut milk Coconut cream can be watered down if needed.
- 1 cup sweet corn Can be canned, frozen, or fresh.
- 2 cups water Used to cook the rice.
- 1/4 cup sugar Adjust to taste.
- 1 pinch salt To balance the sweetness.
- 1 splash vanilla extract Optional, for extra flavor.
Instructions
Preparation
- Measure and prepare all the ingredients.
Cooking
- In a heavy-bottomed pot, heat the coconut milk over low flame. Stir occasionally to prevent it from boiling or splitting.
- Once the coconut milk is warm, add in the sweet corn and stir gently.
- Add the washed sticky rice to the pot with the coconut milk and corn, stirring occasionally.
- Keep the heat gentle and let the mixture cook for about 20 to 30 minutes, until it thickens and becomes creamy.
Serving
- Serve hot for a creamy dessert or chill in the fridge for a refreshing summer treat.
- Top with roasted coconut flakes, cinnamon, cocoa powder, or drizzled condensed milk according to preference.
Notes
Ginataang mais can be served hot or cold. Leftovers can be stored in the fridge for up to 3 days. Variations include adding jackfruit or nuts for extra flavor.