Ginataang Mais Corn In Coco Milk Recipes
GINATAANG MAIS (CORN IN COCO MILK)
Ginataang Mais is a Filipino dessert and snack made from whole kernel corn and coconut milk. This is a simple and quick Filipino dessert recipe that only takes less than 25 minutes to prepare. The appearance of this quick and easy dessert is similar to that of the Maja Blanca but there is a big difference in texture; the consistency is more like the Goto, Arroz Caldo, or perhaps the Champorado.I like this dessert (particularly this dessert recipe) because of the simple ingredients involved. I also believe that good dishes need not to be complicated and time consuming and this is one of the proofs. You can enjoy Ginataang Mais for breakfast or as amid afternoon snack. Since it is packed with carbs, this can be a good meal before starting to do something that involves a lot of physical work.
Provided by foodiec8
Categories Dessert
Time 19m
Yield 6 , 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the coconut milk boil.
- Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook while stirring once in a while. This will take approximately 12 to 15 minutes.
- Add the whole kernel corn and cook for 5 minutes.
- Put-in the sugar and stir thoroughly. Cook for 2 more minutes.
- Transfer to a serving bowl and serve.
- Share and enjoy!
GINATAANG MAIS (SWEET RICE WITH CORN AND COCONUT MILK)
Make and share this Ginataang Mais (Sweet Rice With Corn and Coconut Milk) recipe from Food.com.
Provided by rramirez0613
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a pan, combine all the ingredients except for the corn.
- Let it simmer for 20 minutes or when the rice is almost cooked.
- Add corn.
- Let it simmer for another 10-25 minutes.
- Serve hot or cold.
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- Then add the glutinous rice. Stir and cook for about 20 minutes.Note: Stir continuously to avoid the rice to stick on the pan.
- Add the sugar, 1 cup of water, and 2 cups of coconut milk. Stir well until it boils.Note: To avoid curdling of the coconut milk, cook for another 5 minutes.
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- Once it boils, lower heat to low and let it simmer covered with a lid for about 10-12 minutes or until the rice has expanded and is almost cooked. Remember to stir from time to time to prevent the rice from sticking to the pot.
- Add the whole corn kernel including the liquids from the can and the coconut cream left in the can. Stir well. Add the sugar (See Note 1).
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