GINATAANG MAIS (A Pinoy Merienda Treat)

Ginataang Mais is one of the merienda foods and a fave among Pinoys. Ginataang Mais is made of glutinous rice (malagkit rice), coconut milk, corn and sugar. It is similar to cooking arroz caldo or lugaw (porridge) but instead of using chicken or ox tripe, we use corn kernels and is sweetened. I love ginataang mais when it has lots of corn kernels and gata (coconut milk). Some would add small sago (tapioca) and bits of langka (jackfruit), which adds additional texture and taste to the traditional ginataang mais.

Making ginataang mais before can be quite toxic. You need to have coconut meat grinded, and extract the milk. Corn kernels are from the white corn variety and shredded from the cob. However, cooking ginataang mais these days need not be tedious like before. Coconut milk and coconut cream are now readily available in tetra briks and in cans in the supermarket or grocery stores. Corn kernels are also available in cans. This lessens the preparation and cooking time. Honestly, I always prefer to use the coconut milk in tetra or in cans because it is creamier and tastier. One thing I know, my Elders would prefer to prepare it the traditional way of cooking.

It is up to you now if you would prefer to do it the old fashion way or the most convenient way to cook your ginataang mais. 🙂

Please click “GINATAANG MAIS” here to watch the video on how to cook it.

2 1/2 cups coconut milk (or 2 1/2 cans)
1 can whole corn kernels
3/4 cup glutnious rice (malagkit rice)
3-4 Tbsp Sugar or to taste

Put the coconut milk in a pot, add the glutinous rice and let boil over medium heat, stirring occassionally. Let the rice cook until soft, then mix in the corn kernels, add sugar according to your taste. Just add some water if you find the consistency too thick and adjust the sweetness. Mix well, let boil and then turn off heat. Serve hot.

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