Ginataang mais (pronounced GEE-nah-ta-ang MA-es) is a Filipino sweet corn dessert soup. I know this may not sound too appealing for people who haven’t tried it, but it’s one of my favorite desserts and it really brings back a lot of memories. It’s sweet enough for kids to enjoy, yet not too sweet that you couldn’t have multiple bowls in one day.
There is one ingredient that is required for ginataang that I have never used before: sweet rice. I found a small bag for just about $5 at the international grocery store. I haven’t seen it at regular grocery stores. This is the kind I bought:
(Sorry, no, the frog clip does not come with it! Haha!)
One of the interesting things to note about this dish is that it can be served warm or cold, which makes it something you can make year round.
The Basics
- 5 cups of water
- 2 cups of sweet corn (I used frozen, but you can use fresh or canned as well)
- 1 can of coconut milk
- 3/4 cup of granulated sugar
- 3/4 cup of sweet rice
The Run-down
Mix all ingredients except for corn in a pot. Heat until boiling. Boil for about 20 minutes, uncovered.
Reduce heat to low and add corn. Let cook for an additional 10 minutes. Serve hot or refrigerate to serve cold. Enjoy!
Tags: filipino recipe, one pot, simple, vegan, vegetables, vegetarian
