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Ginataang mais (corn cooked in coconut milk) is a classic and incredibly simple Filipino dessert enjoyed warm or cold. Think rice pudding, only better.
The addition of shredded coconut, butter and vanilla is optional and not traditional. They boost the flavor of the dish, which is typically made with fresh coconut milk. If you are fortunate enough to have access to fresh coconut milk, omit the optional ingredients.
Boil the coconut milk, water, sweet rice, sugar, salt, and shredded coconut (if using) over medium-low heat. Stir occasionally. When rice is fully cooked and every grain is plump and sticky (the mixture will resemble runny rice pudding), add the butter, vanilla, and shucked fresh corn. Continue to cook, still stirring occasionally, until everything has thickened nicely. Take off heat and let cool. It will continue to thicken slightly as it cools.
Serve warm or cold.
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