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    Home » Desserts Recipes

    Ginataang Mais Recipe

    Published: Aug 29, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    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!

    Scooping Ginataang Mais (Coconut Rice Pudding with Corn) from a bowl.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore other Filipino recipes with corn
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Ginataang Mais (Coconut Rice Pudding with Corn)
    Water and salt are not in the picture.

    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.

    Slicing corn kernels off the cob and coarsely grinding them using an immersion blender.

    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.

    Combining the ingredients in a Dutch oven.

    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.

    Stirring the mixture while boiling.

    Step 4: Remove Corn and Pandan

    Once the mixture comes to a boil, remove the pandan leaves and corn cobs.

    Removing the pandan leaves and corn cobs from the mixture.

    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.

    Cooked glutinous rice in coconut milk.

    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.

    Adding coconut cream to the corn and coconut milk mixture in the Dutch oven.

    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.

    Mixing the ingredients in the pot.

    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.

    Scooping Ginataang Mais (Coconut Rice Pudding with Corn) using a wooden spoon.

    Recipe FAQs

    What type of rice is best for rice pudding?

    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.

    Can I use regular rice instead of glutinous rice?

    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.

    Other dessert recipes you may like

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    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Ginatang mais in a bowl scooped by a spoon.

    Ginataang Mais Recipe

    A coconut rice pudding with corn with a delicious tropical twist on traditional rice pudding.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 337kcal
    Author: Nora Rey
    Cost: $8-$10

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 337kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 257mgFiber: 3gSugar: 20gVitamin A: 37IUVitamin C: 2mgCalcium: 12mgIron: 2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Lisa

      September 02, 2023 at 1:49 pm

      5 stars
      This looks ssooooo good! I always buy the prepacked ones. Didnt realize how easy it is to make. I better try this.

      Reply
      • Nora Rey

        September 10, 2023 at 9:43 am

        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! 😄🌽🥥

        Reply
    5 from 1 vote

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