We Filipinos do love our ginataan or food cooked in coconut milk. We like to incorporate it in every way possible.  All through this penchance for experimentation we came up with some of the best delicacies of the country including Bicol Express, laing, and ginataang tulingan or mackerel. You can practically cook anything with gata (coconut milk)- pork, chicken, seafood, or vegetables! Only your imagination will limits its use.

Thus gata has also invaded Pinoys’ snack time. A good example of ginataang merienda is the Ginataang Halo Halo. The Maja Blanca (coconut pudding with corn kernels), although not classified as a ginataan, has coconut milk as one of its key ingredients. But if you are looking for a ginataan recipe with corn in it, then Ginataang Mais is the one for you.

Ginataang Mais is a popular merienda that spurred a lot of versions because of how easily one can incorporate other ingredients in this delicacy.  The most common version however is made of glutinous rice, coconut milk, corn kernels. Check out the rest of the recipe and try it in your own home!

Ingredients:

• 3/4 cup glutinous rice
• 1 can coconut milk

• 2 cups sweet corn kernels
• 3/4 cup sugar
• 6 cups water pearl sago (tapioca)

Direction:

Heat pot in low to medium fire.

Add the rice, coconut milk, water, and sugar.

Mix all ingredients and let it simmer for 15 minutes until the rice is nearly cooked.

Add the corn and stir for a minute.

Let it simmer for another 10-25 minutes or until the corn has softened.

That’s it! Serve it hot or cold.

Enjoy Ginataang Mais!

Ginataang Mais with langka or jackfruit

Tita Kathy’s tip:

Try adding pearl sago or tapioca in your Ginataang Mais. If possible, choose the smallest pearl sago as they are the easiest to cook.