Ginataang Mais is a Filipino rice pudding made of glutinous rice, coconut milk, and fresh corn kernels. It’s easy to prepare and makes a tasty midday snack or after-meal dessert.
What is Ginataang Mais
Ginataang Mais is a Filipino ginatan dish made of glutinous rice, coconut milk, and corn kernels. It’s also known as lugaw na mais or lelot mais in other areas of the country.
A popular delicacy in the Philippines, the coconut rice pudding is commonly served as a filling midday snack or after-dinner dessert. It can be enjoyed warm or cold, usually with a generous drizzling of coconut cream (kakang gata).
Corn to use
- Fresh corn brings a brighter and sweeter taste, but you can substitute frozen or canned corn kernels for ease and convenience.
- To boost flavor, simmer the scraped cobs in the coconut milk to extract flavor. If using canned corn, swap part of the water in the recipe with the packing liquid in the can.
Cooking tips
- The pudding will thicken as it stands and cools so you might want to cook it a little thinner than you like.
- It will also taste overly sweet when hot but the sweetness will mellow out as the ginataan cools.
How to store
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a saucepan over medium heat, stirring regularly. Add a splash of water or coconut milk to loosen the consistency.
More delicious desserts
Ingredients
- 3 fresh corn cobs or 1 1/2 cups canned corn kernels
- 2 cans (13.5 ounces) coconut milk
- 3 cups water
- 1 cup glutinous rice, rinsed and drained well
- 1 1/2 cups coconut cream
- 1 cup sugar
Instructions
- Shuck the corn cobs by removing the husks and silks. Using a sharp knife, cut the stem ends.
- In a large bowl, stand an ear of corn up and using a small knife, thinly cut the kernels off from top to bottom. Rotate the corn when done with each section to get to the next.
- Using a spoon, scrape the sides of the cobs using a spoon to extract the remaining pulp and milky juice.
- In a pot over medium heat, combine coconut milk and water and bring to a simmer.
- Add rice and fresh corn kernels and stir to combine. If using canned corn, add later along with the coconut cream and sugar.
- Lower heat and continue to cook, stirring occasionally, for about 15 to 20 minutes or until rice begins to expand and soften.
- Add 1 cup of the coconut cream and sugar, stirring until sugar is dissolved. Continue to cook, stirring occasionally for about 8 to 10 minutes or rice is cooked through and the mixture is thickened.
- Ladle into serving bowls and drizzle with the remaining 1/2 cup of coconut cream as desired. Serve warm or cold.
Notes
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Mel says
Hi,
Just want to ask how many serves does this recipe make? It doesn’t say, you don’t mention how many serves. Only as my husband doesn’t eat this so it’ll only be me eating but do not want to waste if it’s too much. Would like to see if I can half the recipe depending on how many serves. Thanks
Maria Vida Cruz says
You make cooking easy, Lalaine
Lalaine Manalo says
🙂
Joy Panem says
I will definitely try your recipe. Thanks for the recipe.🙏
Lalaine Manalo says
You’re welcome. Enjoy!
Celeste says
My grandchildren loved this recipe, which I tried first time.
Lalaine Manalo says
Thanks for the 5-stars! Glad the kids enjoyed it 🙂
Anne says
I would like to try making this…What if you only have Coconut Cream on hand.?
Lalaine Manalo says
Just add a bit more water 🙂
Marina Bella-Prego says
Hi Leilanie,
Gitaang Mais
As I was following your recipe, it says combine coconut milk, water & bring it to boil but water & the measurement is missing. So I just winged it !
Marina
Lalaine Manalo says
Hi, Marina,
The complete measurements are in the recipe card 🙂
Kit says
what if there is no coconut cream
Lalaine Manalo says
Coconut cream or kakang gata (first extraction) adds extra creaminess but you can skip it if you don’t have any 🙂
Marz says
Just made today for my breakfast and it was good. I used long grain rice and I substitute heavy cream since I don’t have coconut milk handy, added a pinch of salt and a bit of cinnamon,yummm!
Lalaine Manalo says
I am glad you enjoyed it!
Annedook says
I love your recipes. They are simple and easy to follow and yet they are delicious.
Lalaine says
Thank you so much!
Jean says
Way too much coconut milk.
Lalaine says
Hello Jean
The amount of coconut milk is how I like my ginataan (rich and very creamy) but please, feel free to substitute water for parts of the coconut milk to suit your taste. 🙂
FranklyMyDear says
Lalaine, we don’t have glutinous rice in my neck of the woods, so I clicked “Get Ingredients” below your recipe to try to order from Amazon. However, instead of glutinous rice, Amazon presented me with sushi rice. I don’t think they’re the same, are they? Should I search for “sticky rice” online instead? Can you suggest a brand of glutinous rice so that it will be easier for me to search online? Thanks.
Lalaine Manalo says
I am sorry about that. I usually buy at an Asian supermarket in our area and I think the brand I have is called Pamana but if you search online or on Amazon, try Thai sweet rice.