Ginataang Mais is rich, creamy, and super easy to whip up! Made with glutinous rice and fresh corn kernels simmered in sweetened coconut cream, this Filipino pudding is delicious piping hot for a cozy merienda, or straight from the fridge as a refreshing dessert.
What is Ginataang Mais
Ginataang Mais is a Filipino ginatan dish made of glutinous rice, coconut milk, and corn kernels. It’s also known as lugaw na mais or lelot mais in other areas of the country.
A popular delicacy in the Philippines, the coconut rice pudding is commonly served as a filling midday snack or after-dinner dessert. It can be enjoyed warm or cold, usually with a generous drizzling of coconut cream (kakang gata).
Ingredient notes
- Frozen or canned corn kernels are easy and convenient, but fresh corn offers a brighter, sweeter taste. You can also puree some of the corn or add canned creamed corn for a richer, thicker texture.
- The recipe uses glutinous or sticky rice, also known locally as malagkit, which lends a creamy, viscous consistency.
- Use coconut milk to cook the rice, then coconut cream or the first extraction (kakang gata) for a richer flavor.
- Sugar, depending on the preferred sweetness level. Note that sweetness will mellow as the porridge cools.
How to make ginataang mais
Rinse the rice a few times to remove excess surface starch, then cook with the corn in sweetened coconut milk until it begins to soften and expand. Add coconut cream for extra richness and continue simmering until the ginataan is creamy and thick. It will continue to thicken as it stands and cools, so you might want to cook it a little thinner than you like.
Cooking tip
To boost flavor, simmer the scraped cobs in the coconut milk. If using canned corn, swap part of the water in the recipe for the can’s packing liquid.
How to store
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a saucepan over medium heat, stirring regularly. Add a splash of water or coconut milk to loosen the consistency.
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Ginataang Mais is rich, creamy, and super easy to whip up! Made with glutinous rice and fresh corn kernels simmered in sweetened coconut cream, this Filipino pudding is delicious piping hot for a cozy merienda, or straight from the fridge as a refreshing dessert.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert, Snack
Servings
Ingredients
- 3 fresh corn cobs or 1 ½ cups canned corn kernels
- 2 cans (13.5 ounces) coconut milk
- 3 cups water
- 1 cup glutinous rice rinsed and drained well
- 1 ½ cups coconut cream
- 1 cup sugar
Instructions
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Shuck the corn cobs by removing the husks and silks. Using a sharp knife, cut the stem ends.
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In a large bowl, stand an ear of corn up and using a small knife, thinly cut the kernels off from top to bottom. Rotate the corn when done with each section to get to the next.
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Using a spoon, scrape the sides of the cobs using a spoon to extract the remaining pulp and milky juice.
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In a pot over medium heat, combine coconut milk and water and bring to a simmer.
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Add rice and fresh corn kernels and stir to combine. If using canned corn, add later along with the coconut cream and sugar.
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Lower heat and continue to cook, stirring occasionally, for about 15 to 20 minutes or until rice begins to expand and soften.
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Add 1 cup of the coconut cream and sugar, stirring until sugar is dissolved. Continue to cook, stirring occasionally for about 8 to 10 minutes or rice is cooked through and the mixture is thickened.
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Ladle into serving bowls and drizzle with the remaining ½ cup of coconut cream as desired. Serve warm or cold.
Notes
To boost flavor, simmer the scraped cobs in the coconut milk to extract flavor. If using canned corn, swap part of the water in the recipe with the packing liquid in the can.
Video
Nutrition Information
Calories: 519kcal, Carbohydrates: 49g, Protein: 5g, Fat: 36g, Saturated Fat: 31g, Sodium: 20mg, Potassium: 374mg, Fiber: 1g, Sugar: 24g, Vitamin C: 2.2mg, Calcium: 28mg, Iron: 4.6mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”