Ginataang Mais is a sweet snack that’s perfect for any time of the day – morning, noon or night. I especially love ginataang corn with malagkit, or sticky rice, which makes this dish even more filling and tasty. You can enjoy this ginataang corn in malagkit alone or in the company of your loved ones. It can take many different names depending on where you are from in the country lugaw na mais or lelot corn. Ginataang Mais in Malagkit is quick and easy to prepare, requiring only about 30 minutes total cooking and prep time.
As the name suggests, candy corn is incredibly sweet. But when combined with the unique taste of coconut milk and cream, it really brings out an unforgettable layer of flavor. And along with the soft and plump sticky rice, the sweetness is easily balanced.
The recipe I use calls for a cup of candy corn, which should be cut into small pieces. You can use fresh sweetcorn for your ginataang corn. But if you don’t have time to prepare your corn, you can always buy it at the grocery store. Ginataang corn at Malagkit is also a very adaptable recipe. I usually let my mixture cook for about 8 minutes, but you can wait longer or shorter depending on what consistency you prefer. You can also add more coconut milk or water if you’re worried about your porridge drying out.
Sweetcorn, coconut milk and malagkit are no strangers to each other in terms of the recipes in which they can be found. Aside from ginataang corn, here are some other recipes that also use the same or similar ingredients:
- A popular variant of ginataang corn at Malagkit is ginataang corn at Monggo. I love ginataang corn as much as ginataang monggo. So I thought of combining the dishes and giving myself the best of both worlds. While I wasn’t quite sure how it would turn out, the combination of corn and monggo in coconut milk was to die for. I definitely recommend this dish, especially if you’re a fan of both merienda.
- Another sweet treat you might enjoy is this Creamy Corn Maja Blanca! This is a classic, creamier twist on the classic dish made with coconut milk, sugar, and cornstarch. Thick, sweet and rich, this creamy corn Maja Blanca makes a great merienda or even dessert. It’s a very easy recipe that only takes about 20 minutes to perfect and garnish lattice it ensures the perfect bite.
- While Bibingkang Malagkit does not contain candy corn, its combo is off malagkit, coconut cream and coconut milk makes it delicious in its own way. A twist on the classic kakanin Dish bibingkang malagkit feels more like a modified Biko than its namesake. But its thick and chewy texture still makes it enjoyable — and you don’t even need a clay pot or Bibingka oven to cook it!
Ginataang Mais at Malagkit is a sure winner in any household — the perfect homemade treat for you and your loved ones. Try this amazing ginataang corn at Malagkit today!
How to make ginataang corn at Malagkit
Place 2 cups each of coconut milk and coconut cream in a saucepan and bring to a boil. Then half a cup of sticky rice (or malagkit) and stir for 10 minutes. Pour in your sugar (½ to ¾ cup depending on how sweet you want it) and stir into the mixture as well.
Then add 1 cup of candy corn. This should be crushed beforehand, then it can be prepared more easily in the pot! Stir the sweetcorn, glutinous rice, and coconut mixture over low heat for about 8 minutes. You can also cook this longer depending on how soft and tender you want your ginataang corn to be.
Pour in a teaspoon of vanilla extract and stir together. The fragrant vanilla mixed with the scent of corn and coconut milk makes this dish absolutely delicious! Once you’ve mixed all the ingredients well and reached the desired consistency, it’s time to serve your ginataang corn in the malagkit.
Transfer your ginataang corn to a serving bowl. Enjoy warm or chilled depending on how you like your ginataang corn. Personally, I like it warm as a snack and chilled as dessert, with a delicious cup of coffee. Don’t forget to share it with the rest of your family!
Enjoy! Let us know what you think of this Ginataang Mais at Malagkit!
Ginatang corn at munggo is a good twist on this dish. I suggest you try it too.
Try this recipe of ginataang corn in malagkit. Let me know what you think.
Ginataang Mais at Malagkit (sweet corn and sticky rice in coconut milk)
This is a recipe for sweet corn and sticky rice in coconut milk.
- 2 cups coconut cream
- 2 cups coconut milk
- 1/2 Cup sticky rice malagkit
- 1 Cup Corn chopped
- 1/2 to 3/4 Cup granulated white sugar
- 1 teaspoon vanilla extract
- a pinch of salt
Place coconut milk and coconut cream in a saucepan. Let it cook.
Once it starts to boil, add sticky rice. Stir continuously for 10 minutes.
add sugar. stir.
Put corn in the pot. Stir and continue cooking over low heat for 8 minutes. Note that you can cook this longer to soften the corn and rice.
Add vanilla extract and salt. stir.
Pour into a serving bowl. surcharge
Share and enjoy!
- Make sure the rice and corn are properly cooked and tender before proceeding to the next step.
- You can add more coconut milk or water if the liquid gets too dry, while rice or corn takes more time to cook.
Portion: 4G | Calories: 840kcal | Carbohydrates: 63G | Protein: 10G | Fat: 67G | Saturated Fatty Acids: 58G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 3G | Sodium: 22mg | Potassium: 742mg | Fiber: 4G | Sugar: 27G | Vitamin A: 101ie | Vitamin C: 7mg | Calcium: 38mg | Iron: 7mg