How to cook Ginataang Mais

Ginataang Mais is one of the well-known delicacies in the Philippines and a kind of Filipino Ginataan dish made from corn kernels, coconut milk, and glutinous rice. The rice gruel is usually served as an after-dinner dessert or a filling midday snack. It can be consumed whether the weather is cold or warm, often with ample sprinkling the coconut cream or Kakang gata. Meanwhile, it is also called Lelot Mais or Lugaw Na Mais which depends on the city of the country.

Tips on How to Make Ginataang Mais

1. I utilize fresh corn cobs because I just wanted to do some additional work. But you can you canned cut corn and the outcomes were both tasty.

2. But using fresh was different because it has a sweeter and brighter flavor. One way I perform to improve the taste by simmering the rubbed cobs in the coconut milk to pluck the flavor, however, you can quickly simulate this by when you were using canned corn by trading some of the water with the packing liquid in the can.

3. Ginataang Mais is also easy and simple to cook, however, it needed some tending. You must mix it irregularly to stop the rice from sticking on the bottom of the pan and burning.

4. The pudding will thicken while sitting and cools so you maybe want to cook it a bit thinner. It will taste really sweet when it is hot, however, the sweetness will slowly be removed when the Ginataan was already cool.

Cooking Ingredients:

• 3 fresh corn cobs or 1 1/2 cups canned corn kernels
• 2 cans (13.5 ounces) of coconut milk
• 3 cups of water
• 1 cup of glutinous rice, rinsed and drained well
• 1 1/2 cups of coconut cream
• 1 cup of sugar

Cooking Instructions:

1. Shuck the corn cobs by eliminating the silks and husks. Cut the stem by the use of a sharp knife.

2. On a cutting board, put an ear of corn and sliced side down, and lock near on the top of the ear. Slice beginning at the top and proceed on downward with a soft sawing motion by the use of a sharp knife. Proceed on slicing each side until all kernels are already removed.

3. Mix water and coconut milk in a pot in medium heat and boils it.

4. Pour in the fresh corn kernels and rice and mix to blend. You can later put it together with sugar and coconut cream if you gonna use canned corn.

5. Moderate the fire and proceed on cooking, mixing irregularly for around 15-20 minutes or until the rice started to become tender and grow.

6. Pour in the sugar and a cup of the coconut cream, mix until the sugar is already melted. Proceed on cooking, mixing irregularly for around 8-10 minutes, or the mixture is already thickened and the rice is already cooked.

7. Transfer to the serving bowls and sprinkle the excess 1/2 cup of coconut cream if you wanted. Serve cold or warm.