Ginataang Mais at Malagkit (Sweet Corn and Glutinous Rice Porridge)
Ginataang Mais is a sweet snack perfect for any time of the day –– morning, noon, or night. I especially love ginataang mais with malagkit, or sticky rice, which makes this dish even more filling and flavorful. This Ginataang Mais at Malagkit is something you can enjoy by yourself or in the company of your…
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Ginataang Mais is a sweet snack perfect for any time of the day –– morning, noon, or night. I especially love ginataang mais with malagkit, or sticky rice, which makes this dish even more filling and flavorful. This Ginataang Mais at Malagkit is something you can enjoy by yourself or in the company of your loved ones. Depending on where you are from in the country, it can take up many different names, from lugaw na mais or lelot mais. Ginataang Mais at Malagkit is quick and easy to make, only taking about 30 minutes of overall cook and prep time.
Sweet corn by itself is, as the name suggests, incredibly sweet. But combined with the unique taste of coconut milk and cream, it really brings out an unforgettable layer of flavor. And coupled with the soft and plump sticky rice, the sweetness is easily balanced out.
The recipe I’m using calls for one cup of sweet corn that should be chopped into small pieces. You can choose to use fresh sweet corn for your ginataang mais. But if you don’t have the time to prepare your corn, you can always buy it from the grocery. Ginataang Mais at Malagkit is also a very adaptable recipe. I tend to let my mixture cook for about 8 minutes, but you can wait longer or shorter depending on the consistency you prefer. You can also add more coconut milk or water if you’re afraid of your porridge drying up.
Sweet corn, coconut milk, and malagkit are no strangers to each other in terms of the recipes you can find them in. Apart from Ginataang Mais, here are some other recipes that also make use of the same or similar ingredients:
- A popular variant of Ginataang Mais at Malagkit is Ginataang Mais at Monggo. I love having Ginataang Mais as much as I enjoy Ginataang Monggo. This is why I thought to combine the dishes, giving me 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 heavenly. I definitely recommend this dish, especially if you’re a fan of both merienda.
- Another sweet treat you might enjoy is this Creamy Mais Maja Blanca! This is a classic, creamier spin on the classic coconut milk, sugar, and cornstarch dish. Thick, sweet, and rich, this Creamy Mais Maja Blanca makes for a great merienda or even dessert. It is a very simple recipe to make, only taking some 20 minutes to perfect, and topped with latik it makes for the perfect bite.
- While Bibingkang Malagkit doesn’t contain sweet corn, its combination of malagkit, coconut cream, and coconut milk makes it mouthwatering in its own way. A spin on the classic kakanin dish, bibingkang malagkit feels more like a modified biko than it does its namesake. But its thick and chewy texture makes it enjoyable, regardless –– and you don’t even need a clay pot or bibingka oven to cook it!
Ginataang Mais at Malagkit is a sure winner at any household –– the perfect homemade treat for you and your loved ones. Try this awesome Ginataang Mais at Malagkit today!
How to Make Ginataang Mais at Malagkit
Pour two cups each of coconut milk and coconut cream into a cooking pot and bring it to a boil. Afterwards, add in half a cup of glutinous rice (or malagkit) and stir for 10 minutes. Pour in your sugar (½ to ¾ cup, depending on how sweet you want it to be) and stir that into the mixture as well.
Afterwards, put in 1 cup of sweet corn. This should be chopped beforehand, so it’ll be easier to cook in the pot! Stir your sweet corn, sticky rice, and coconut mixture together on low heat for about 8 minutes. You can also cook this longer, depending on how soft and tender you want your Ginataang Mais to turn out.
Pour in one teaspoon of vanilla extract and stir it together. The fragrant vanilla mixing in with the scent of sweet corn and coconut milk makes this dish absolutely mouthwatering! Once you’ve finally finished incorporating all the ingredients well, and getting the consistency you desire, it’s time to serve your Ginataang Mais at Malagkit.
Transfer your Ginataang Mais to a serving bowl. Enjoy it warm or chilled, depending on how you like your ginataang mais. Personally, I like it warm as a snack and chilled as a dessert, alongside 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 Mais at Munggo is a good variation of this dish. I suggest that you try it too.
Try this Ginataang Mais at Malagkit Recipe. Let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Ginataang Mais at Malagkit (Sweet Corn and Glutinous Rice in Coconut Milk)
Ingredients
- 2 cups coconut cream
- 2 cups coconut milk
- 1/2 cup glutinous rice malagkit
- 1 cup sweet corn chopped
- 1/2 to 3/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- a pinch of salt
Instructions
- Pour coconut milk and coconut cream in a cooking pot. Let it boil.
- Once it starts to boil, add glutinous rice. Stir continously for 10 minutes.
- Add sugar. Stir.
- Add sweetcorn into the pot. Stir and continue to cook in low heat for 8 minutes. Note you can cook this longer to make the corn and rice softer.
- Add vanilla extract and salt. Stir.
- Transfer to a serving bowl. Serve
- Share and enjoy!
Notes
- Make sure that the rice and corn are cooked properly and soft before proceeding to the next step.
- You can add more coconut milk or water if the liquid is about to dry-up while rice or corn needs more time to cook.
jane alipat says
try q din to next time.. salamat tlga sa recipe nu po natuto aq magluto lahat ng first time q dish nagustuhan ng mga ksma q sa camp bsta sinundan q lan un recipe nu.. Keep it up po.. thank you for sharing
Anya Jhay says
Yummy
Coni Mariels says
Thanks o much. I have longtime Filipino friends who make this soup at special times,,in addition to a whole roasted pig. I’d been trying to explain it to my young ,longtime medical driver and fellow riders, who regularly eats their native foods, because they didn’t know what I was trying to describe. They love food and cook often. I’m fairly dismissive about most foods, but I’ve loved this delicious treat, for more than 30 years.
I’m a haole. (can be any non-Hawaiian, but usually referring to caucasians), in Hawaii). I have treasured this delight or a long time, but have simply referred to. it as “corn soup,” sometimes adding “in sweet milk.” I had no idea of the actual name, nor precise recipe. I’m sure my driver’s parents or extended family will be able to identify this now, thanks to your recipe. My immigrant friend’s version is somewhat thinner, with added little white spheres, about 3/8 inches in diameter. I’m. going to look them up next.
So, thank you.
Dindin V says
Cravings satisfied! For the one I made, I used 1 cup sweet sticky rice (couldn’t find glutinous rice), and 2.5 cans of coconut milk (400ml can/14oz), 1 can cream style corn (14oz) and 1 can kernel corn (14oz)- including the liquids from the corn. I realized it became too sweet if I used 1 cup sugar, so I watered it down a bit until it tasted just right for us. On hindsight, I will probably start with 1/2 cup sugar next time; and add as I go along. Apart from this, the recipe was simple and easy and super yummy. Thanks!
cha says
can i add water if medyo naubos yung sabaw?
Rey Robles says
Galing ang recipes mo! Thank you for sharing them.
Rey Robles says
Thank you for the recipe. This is definitely a Filipino comfort food. One question can you cook the rice in a rice cooker instead of cooking it in the pot with the coconut milk and cream?
Salamat.