For Your Next Dessert, Try This Ginataang Mais (Coconut Rice Pudding with Corn) Recipe

A traditional Filipino dessert to clean the palate.

Puddings are not something you usually see being passed around the table in the US. The term itself might be met with confusion as apparently what the British refers to as a sweet dish, made usually by boiling or steaming, is called a dessert—delectable serving that is baked or chilled—on the other side of the Atlantic. In the Philippines, a dessert simply refers to sweet afters, but the traditional Filipino desserts often follow the method of how puddings are made.

Whereas Americans have range of varieties of pies and cakes from different states, Filipinos like to keep their traditional desserts simple yet smooth and comforting. Using few ingredients and tropical fruits readily available, Filipino desserts are enjoyed either as dessert or merienda regardless of social class. The most common ingredients for a variety of chilled and steamed or boiled desserts found in different regions of the Philippines come from the coconut (e.g., coconut milk, macapuno, coconut meat), sweetcorn kernels, and glutinous rice. Together, these trio make the quintessential Filipino dessert that is cozy and creamy, which can be served chilled or warm: Ginataang Mais (Filipino Coconut Rice Pudding with Corn). This recipe from Foxy Folksy takes only 35 minutes and it will give the warm hug that we all need.

Ingredients

• 1 cup glutinous rice, washed and drained
• 1 cup water
• 1 can coconut milk, 400ml
• 1 can whole kernel, 425g (do not drain)
• ¼ cup white granulated sugar
• 1 can coconut cream, 400ml
• 1 teaspoon vanilla essence, optional

Get these ingredients from My Tindahan here.

Instructions

1. Take the can of coconut milk and put aside ½ cup for use later.
2. In a pot, combine and boil glutinous rice, coconut milk, and water over high heat.
3. Upon reaching boiling point, reduce heat to low. Let the ingredients simmer with a lid for about 10 to 12 minutes or until rice is almost cooked. Stir from time to time to prevent the rice from sticking to surface.
4. Add the entire contents of the can of corn kernels. Add the half of coconut milk left in the can. Stir well. Add sugar.
5. Continue to cook for another 3-5 minutes or until the glutinous rice is well-cooked.
6. Stir before turning off the heat. Transfer to serving bowls while warm. Top the bowl with some of the coconut milk put aside earlier.

Photo credit: Foxy Folksy