Ginataang Mais
Ingredients
- 1 cup glutinous rice washed and drained
- 1 cup water
- 1 can 400ml coconut milk
- 1 can 425g whole corn kernel (do not drain)
- ¼ cup white granulated sugar
- 1 can 400ml coconut cream
- 1 teaspoon vanilla essence optional
Instructions
- Begin by setting aside ½ cup of coconut cream for later use.
- In a pot, combine the glutinous rice, coconut milk, and water. Bring the mixture to a boil over high heat.
- Once boiling, reduce the 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 occasionally to prevent sticking.
- 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).
- Continue to cook for another 3-5 minutes or until the glutinous rice is soft and thoroughly cooked.
- If desired, add vanilla essence and give it a final good mix before turning off the heat.
- Transfer the warm pudding to serving bowls and generously spoon some of the coconut cream set aside earlier on top.
Details About My Ginataang Mais Recipe
Ginataang Mais Recipe – The word ginataang is a Filipino word connected to several dishes. However, when referring to the cooking method of these dishes, it is ginataan. Ginataan, or guinataan, is a Filipino term for dishes cooked with coconut milk, literally translating to “done with coconut milk.” It includes various dishes, each unique but all using coconut milk.
Originating in the Philippines, ginataan traveled to Mexico during the Spanish colonial era on Manila galleons docking in Acapulco. It has since become part of the culinary tradition along the Guerrero coast, known in Spanish as guinatán and featuring examples like zambaripao or tuba.
When talking about ginataang mais, it refers to a rice pudding dessert featuring corn. It’s made with glutinous rice, coconut milk, and corn kernels, also called lugaw na mais or lelot mais in different regions. This coconut rice pudding is a popular midday or after-dinner treat. You can enjoy warm or cold with a drizzle of coconut cream (kakang gata). When making it, you can use fresh, frozen, or canned corn.
Additional Notes for my Ginataang Mais Recipe
When preparing Ginataang Mais, keep in mind that the pudding tends to thicken as it cools, so it’s advisable to cook it slightly thinner than your desired consistency. To enhance the flavor, simmer the scraped corn cobs in the coconut milk to extract additional taste. If you’re using canned corn, consider swapping part of the water in the recipe with the packing liquid from the can.
While the dish may taste overly sweet when hot, the sweetness mellows out as it cools. For storage, place leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days. When reheating, use a saucepan over medium heat, stirring regularly, and add a splash of water or coconut milk to achieve the desired consistency.
Other Dishes Similar to Ginataang Mais
As stated, there are several ginataang dishes, both sweet and savory. One dish that is most similar to ginataang mais is ginataang bilo-bilo. Ginataang Bilo bilo is a sweet stew dessert originating from Tuguegarao City, Cagayan, in the northern Philippines. It consists of small glutinous rice balls cooked in coconut milk and sugar, along with jackfruit, saba bananas, tubers, and tapioca pearls.
The dish is also known as bilo bilo and has variations across regions. Some recipes include young coconut meat or pandan leaves for added flavor. Bilo-bilo is typically served hot but can be enjoyed cold after refrigeration. Another name for the dish is binignit, famous in the Visayas, and in Metro Manila, it is referred to as ginataang halo-halo or bilo-bilo. The cooking process for these variations involves coconut milk, cream, and a mix of tubers, saba, and/or sago.
Another option is ginataang munggo. Ginataang Munggo is a tasty Filipino dessert made with roasted mung beans and glutinous rice cooked in coconut milk and cream. It’s enjoyed in various regions and has different versions, reflecting the diverse culinary traditions of the Philippines. It’s just one of many delicious desserts cooked with coconut milk.
If you want to try another type of rice pudding, there is champorado. Champorado is essentially a chocolate porridge, it’s crafted from sticky rice and Filipino cocoa called tablea. Although the name might bring to mind the Mexican chocolate dish champurrado, champorado has been influenced by Chinese traditions. Unlike the Mexican version, modern champorado often uses glutinous rice instead of corn masa, similar to its Spanish counterpart. These are just a few dishes under the rice pudding umbrella in Filipino cuisine.
Savory Ginataang Dishes
On the savory side of things, there is a variety of ingredients you can cook in coconut milk. If you are interested in other vegetables you can cook in coconut milk, you should try ginataang gulay. Ginataang gulay, also called ginataang kalabasa, refers to a vegetable stew made with calabaza, coconut milk, and spices. This dish commonly includes shrimp and yardlong beans, but there’s a variation with pork and mixed vegetables cooked in coconut milk. Vegetables like squash, eggplant, green beans, and okra are commonly used in this flavorful coconut milk-based stew.
Another dish that features produce and coconut milk is ginataang langka. Ginataang langka is a classic Filipino dish made by cooking unripe jackfruit in coconut milk with spices. This vegetable stew can be customized by adding seafood, meat, or other vegetables to enhance its taste. It’s commonly served with bagoong alamang (shrimp paste) and can be made spicy with chilis or tangy with vinegar. To make it vegan or vegetarian, skip the meat and seafood, and use mushrooms as a substitute for shrimp paste or fish sauce.
If you want to go for a protein dish, you should try ginataang isda. Ginataang Isda is a Filipino fish dish where the fish is sautéed with garlic, ginger, onion, fish sauce or shrimp paste, and seasoned with salt and pepper. It is then cooked in coconut milk, and some versions may include a hint of sourness from vinegar. Essentially, it’s a flavorful fish dish with coconut milk and aromatic spices.
Other Desserts with Corn and/or Coconut
Aside from the mentioned dishes, there are plenty of Filipino dishes that feature corn and/or coconut, especially desserts. One dessert that features corn is maja blanca. Maja Blanca is a Filipino coconut dessert with a pudding-like texture, mainly crafted from coconut milk. It is often garnished with coconut curd bits and includes corn kernels. If you prefer a version without corn, you can opt for Ube Maja Blanca, a variation that replaces corn with ube or purple yam for a unique flavor twist.
If you want a dish that stars coconut, consider buko pie. Buko pie is a classic Filipino dessert pie made with young coconut and custard. Some variations use a stickier coconut called macapuno, also known as coconut sport. Other versions of buko pie come with added flavors like pandan and vanilla. Unlike American coconut pies, buko pie doesn’t include cream and is topped with a flaky pastry instead.
Another option you can try is buko pandan. Buko pandan is a refreshing fruit salad with coconut and pandan-flavored jelly. Pandan, also known as screwpine leaves, adds a sweet floral fragrance to the dish. It’s commonly used as a flavoring in various Asian desserts and gives buko pandan its vibrant color and sweet taste.
Overall, there is a range of Filipino desserts featuring produce and coconut for you to try. Whether it be a rice pudding or rice cake, there are plenty of desserts in Filipino cuisine to test out.
