"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Saturday, May 23, 2009

Ginataang Mais (Corn and Sticky Rice with Coconut)


Ginataang mais was something I used to buy from a vendor in the neighborhood for merienda. Whether the weather was hot or cold, ginataang mais is so comforting. My kids like it, although they vaguely recall having had this in the Philippines.

Ingredients:
sweet corn kernels and cream from 4 cobs (or use 11-oz canned sweet corn kernels plus 1 small can of creamed corn)
6 cups water
1 cup sweet sticky rice
1 cup sugar
1 can coconut milk (Premium)
milk and sugar as desired

Instructions:



Boil rice, sugar and water then turn heat down to simmer for 20 minutes. Meanwhile, cut the kernels off the cob and scrape the cream. Add the corn and coconut cream to the mixture and cook for 10 minutes more or until corn is done. Ladle into bowls and add milk (or cream) and additional sugar as desired.

6 comments:

  1. Oooooh! This is my FAVORITE (don't I say that about all the Filipino sweets and treats that you make?) 8-)

    ReplyDelete
  2. TN,
    I'd say all Filipino comfort foods are my favorite. Haha!

    ReplyDelete
  3. what is sticky rice

    ReplyDelete
  4. Hi Anonymous,
    Sticky rice is also glutinous rice, or sweet sticky rice or sweet glutinous rice. [We call it "malagkit" in the Philippines, and that is what is turned into "galapong" used in recipes such as palitaw and bilo-bilo for ginataan.] Merry Christmas!

    ReplyDelete
  5. malagkit is called wheat rice.

    ReplyDelete

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