Ginataang Mais is a coconut rice pudding with corn, combining the natural sweetness of corn and chewy texture of glutinous rice. This tropical twist on traditional rice pudding is a satisfying treat that can be enjoyed hot or cold and is remarkably easy to make!
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Ingredients you'll need
Notes and substitutions
- Sweet Corn: For the best flavor, use the freshest corn available. When fresh corn is not in season, a combination of canned cream-style corn and whole kernels serves as a great alternative.
- Coconut Milk: Although fresh coconut milk is ideal, canned versions offer a convenient and equally flavorful alternative.
- Coconut Cream: This is the first press of fresh coconut milk with a higher fat content, contributing to the luxurious mouthfeel of the dish. It is added towards the end to infuse its full flavor without curdling or separating.
- Pandan Leaves: Also called screwpine, these leaves have no taste, but their aroma is incomparable - grassy, nutty, and floral. Bruising the leaves by knotting allows them to infuse their aroma more effectively into the dish. If unavailable, you can use pandan or vanilla extract as a substitute.
How to make this recipe
Step 1: Prepare the Corn
Cut the corn kernels from the cob, saving the bare cobs aside. Coarsely grind half of the corn kernels using a blender or a food processor. Set them aside.
Step 2: Combine Ingredients
In a 4-quart heavy-bottomed pot, add 2 (14-ounce) cans of coconut milk, 2 cups of water, ¾ cups glutinous rice, 2-3 pandan leaves, corn cobs, and a pinch of salt.
Step 3: Boil
Bring the mixture to a boil over medium-high heat for 12-15 minutes, stirring intermittently to prevent rice from clumping or sticking to the bottom of the pot.
Step 4: Remove Corn and Pandan
Once the mixture comes to a boil, remove the pandan leaves and corn cobs.
Step 5: Simmer
Turn the heat down to the lowest setting to maintain a gentle simmer. Cover and simmer for 10 minutes, or until the rice is tender but not mushy.
Step 6: Add Corn, Coconut Cream, and Sugar
Add the whole and coarsely ground corn kernels, along with 1 cup of coconut cream and ½ cup of sugar. Mix thoroughly to distribute the ingredients evenly.
Step 7: Cook Until Thickened
Increase the heat to medium-high, stirring constantly until the mixture reaches your preferred consistency for 12-15 minutes.
Add more coconut cream or water, as necessary. Adjust the sweetness to your taste, then remove from heat.
Enjoy your Ginataang Mais hot or cold! Note that the consistency will thicken further as it cools.
For an added touch, garnish with latik (caramelized coconut curds) or toasted coconut.
Recipe FAQs
Arborio and medium-grain rice are commonly used for their creamy textures. However, in Filipino desserts like Ginataang Mais, glutinous rice is the traditional choice. For this recipe, long-grain glutinous rice is preferable, as it retains a pleasant bite without turning mushy after cooking.
You can substitute regular rice for glutinous rice, but the texture and creaminess will differ. Glutinous rice has a sticky, chewy quality that regular rice won't match. If you opt for regular rice, you can skip rinsing it to help achieve a somewhat creamier consistency, although it won't fully mimic the characteristics of glutinous rice.
Explore other Filipino recipes with corn
- Maja Blanca: A creamy coconut pudding made with cornstarch, coconut milk, sugar, and sweet corn kernels, often topped with latik.
- Binatog: A snack of boiled white corn kernels, usually mixed with grated coconut, sugar, and a sprinkle of salt.
- Mais con Hielo: A shaved ice dessert with sweet corn and evaporated milk.
- Sweet Corn Sorbetes: A Filipino-style ice cream that blends sweet corn with rich coconut milk, creating a tropical, creamy dessert.
- Adobong mais: Sautéed fresh corn with garlic and butter.
Other merienda recipes you may like
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📖 Recipe
Ginataang Mais Recipe
Equipment
- 4-quart Dutch oven or heavy-bottomed pot
- Blender or food processor
Ingredients
- 3 cups fresh sweet corn kernels (about 4 medium-sized ears of corn) sub: canned cream-syle & whole kernel corn; see note
- 2 (14-ounce) cans coconut milk (about 3 cups) see note
- 2 cups water
- ¾ cup glutinous rice see note
- 2-3 pandan leaves rinsed & knotted; see note
- 1 cup coconut cream more as needed
- ½ cup granulated sugar
- A pinch of salt
Instructions
- Prepare the Corn: Cut the corn kernels from the cob, saving the bare cobs aside. Coarsely grind half of the corn kernels using a blender or a food processor. Set them aside.
- Combine Ingredients: In a pot, add the coconut milk, water, rice, pandan leaves, corn cobs, and a pinch of salt.
- Boil: Bring the mixture to a boil over medium-high heat for 12-15 minutes, stirring intermittently to prevent rice from clumping or sticking to the bottom of the pot.
- Remove Cobs & Pandan: Once the mixture comes to a boil, remove the pandan leaves and corn cobs.
- Simmer: Turn the heat down to the lowest setting to maintain a gentle simmer. Cover and simmer for 10 minutes, or until the rice is tender but not mushy.
- Add Corn, Coconut Cream, and Sugar: Add the whole and coarsely ground corn kernels, along with the coconut cream and sugar. Mix thoroughly to distribute the ingredients evenly.
- Cook Until Thickened: Increase the heat to medium-high, stirring constantly for 12-15 minutes until the mixture reaches your preferred consistency. Add more coconut cream or water, as necessary. Adjust the sweetness to your taste, then remove from heat. Note that the consistency will thicken further as it cools.
Notes
- Sweet Corn: For the best flavor, use the freshest corn available. When fresh corn is not in season, a combination of canned cream-style corn and whole kernels serves as a great alternative.
- Coconut Milk: Although fresh coconut milk is ideal, canned versions offer a convenient and equally flavorful alternative.
- Coconut Cream: This is the first press of fresh coconut milk with a higher fat content, contributing to the luxurious mouthfeel of the dish. It is added towards the end to infuse its full flavor without curdling or separating.
- Pandan Leaves: Also called screwpine, these leaves have no taste, but their aroma is incomparable - grassy, nutty, and floral. Bruising the leaves by knotting allows them to infuse their aroma more effectively into the dish. If unavailable, you can use pandan essence or vanilla extract as a substitute.
Lisa says
This looks ssooooo good! I always buy the prepacked ones. Didnt realize how easy it is to make. I better try this.
Nora Rey says
Hi Lisa, I'm glad you like it! Homemade ginataang mais is not only delicious but also super easy to make. Give it a try, and you'll enjoy that homemade goodness. Happy cooking! 😄🌽🥥