Creamy Filipino corn pudding made with sweet corn, sticky rice, and coconut milk. This naturally gluten-free, vegan dessert is ready in under 30 minutes—perfect for snack time or breakfast.
What is Ginataang Mais?
Ginataang mais is a traditional Filipino snack or dessert that combines sweet corn, glutinous rice, and coconut milk into a warm, creamy pudding. The name breaks down simply: “ginataan” means cooked in coconut milk, and “mais” means corn. Put them together with the connector “ng,” and you get ginataang mais , sweet corn cooked in coconut milk.
This dish showcases the natural sweetness of corn and the rich creaminess of coconut milk, thickened by sticky rice with pandan leaves adding a subtle floral aroma. It’s comfort in a bowl.
My Connection to This Filipino Dessert
This reminds me of seasonal sweet corn back home in the Philippines. Corn was only available at certain times of the year, which made this pudding extra special. We’d enjoy it as an afternoon snack (merienda in Filipino) served hot or cold.
But why limit it to afternoons? It works beautifully for breakfast too as a warming way to start the day.
Why You’ll Love This Recipe
Quick and easy – Ready in under 30 minutes using leftover sticky rice
Naturally allergy-friendly – Gluten-free, vegan, and lactose-free
Uses pantry staples – Canned corn works perfectly for convenience
Kid-friendly – My daughter Amon made this with minimal help
Versatile – Serve warm or cold, for snack or breakfast
Traditional Filipino flavor – Authentic taste with simple ingredients
Ingredients for Filipino Sweet Corn Pudding
¾ cup coconut milk – Use coconut milk from cartons if possible. As Pai from Hot Thai Kitchen explains, carton coconut milk has more flavor and undergoes less processing than canned. But canned works if that’s what you have.
½ cup water – Thins the mixture to perfect consistency. Add more if needed, keeping in mind the pudding thickens as it cools.
2-inch pandan leaf – Adds aromatic, floral scent and a coconut-like flavor. Find fresh or frozen at Asian shops. Omit if unavailable.
½ cup sticky rice (cooked) – Also called glutinous rice or malagkit. Using leftover rice saves time and reduces waste. This is what creates the creamy texture.
¼ cup sweet corn – Canned corn for convenience, though fresh corn is traditional when in season.
¼ cup muscovado sugar – Adds rich molasses and toffee notes. Substitute with brown sugar, palm sugar, or any sugar of choice.
Pinch of salt – Essential for balancing sweetness. Without it, the pudding can taste too sweet when hot.
Optional Toppings
- Extra sweet corn kernels
- Coconut sauce (recipe below)
Equipment You’ll Need
- Saucepan or pot
- Wooden spoon for stirring
- Measuring cups
- Ladle
- Serving bowls
How to Make Ginataang Mais Step-by-Step
Combine the Liquids
Pour coconut milk and water into a saucepan. Tie your pandan leaf into a knot and drop it in. This makes it easy to remove later.
Heat and Add Ingredients
Turn the heat to medium. While the liquid heats up, add the cooked sticky rice, sweet corn, sugar, and salt.
Bring to a Boil
Let everything come to a boil, stirring occasionally to prevent sticking.
Simmer Until Thickened
Once boiling, reduce heat to medium. Stir constantly until the mixture reaches a pudding-like consistency. It should be creamy but pourable, not watery, but not too thick either. This takes about 10-15 minutes.
The pudding will thicken more as it cools, so err on the slightly thinner side.
Optional Coconut Boost
For extra coconut flavor, add ¼ cup more coconut milk just before turning off the heat. Stir it through and serve.
Remove Pandan and Serve
Fish out the pandan leaf. Ladle the pudding into bowls and serve hot or cold.
Making Ginataang Mais from Scratch (Method 2)
If you’re using uncooked sticky rice instead of leftovers, here’s what changes:
Double the liquids – Use 1½ cups coconut milk and 1 cup water
Cook longer – It will take 30-40 minutes for the raw rice to cook through
Reserve coconut milk – Save ¼ cup to stir in at the end for extra coconut flavor
Stir frequently to prevent the rice from sticking to the bottom.
How to Make Coconut Sauce Topping
This optional topping adds visual appeal and extra coconut richness:
Ingredients:
- ½ cup coconut milk
- 1 tsp cornflour (cornstarch)
- Pinch of salt
Instructions:
- Dissolve cornflour in a little water, stirring until smooth with no lumps.
- Pour coconut milk into a small saucepan.
- Add the cornflour slurry to the coconut milk.
- Bring to a boil, stirring constantly.
- Add a pinch of salt.
- Turn off the heat. The sauce will thicken after boiling.
Drizzle over individual servings or serve on the side.
Tips for Perfect Filipino Corn Pudding
Watch the consistency – Cook it slightly thinner than you want. It thickens considerably as it cools.
Stir constantly – Prevents burning and sticking, especially once it starts thickening.
Adjust sweetness – Different sugars have different sweetness levels. Taste and adjust.
The salt matters – Don’t skip it. Salt balances the sweetness and enhances all the flavors.
Bring rice to room temperature – If using refrigerated leftover rice, let it warm up a bit first for easier mixing.
Fresh corn option – If you have fresh sweet corn in season, use it! Cut kernels off 2-3 cobs.
What Does Ginataang Mais Taste Like?
Imagine creamy rice pudding with sweet corn kernels throughout, rich coconut flavor, and a subtle floral note from pandan. It’s sweet but not cloying, with the salt balancing everything perfectly.
The texture is creamy and porridge-like, with individual corn kernels adding bursts of sweetness and slight crunch. The sticky rice creates body without being heavy.
When to Serve Filipino Sweet Corn Pudding
Merienda (afternoon snack) – The traditional time to enjoy this
Breakfast – A warming, filling start to the day
Dessert – Lighter than cake but still satisfying
Cold weather comfort – Perfect when you need something cozy
Any time – Honestly, there’s no wrong time for ginataang mais
Storage and Reheating
Refrigerate: Store leftovers in a covered container in the fridge for up to 3 days. The pudding will firm up significantly when cold.
Reheat: Add a splash of water or coconut milk to loosen it before reheating. Warm in the microwave or in a saucepan over medium heat, stirring constantly.
Serve cold: Many people enjoy this straight from the fridge. Try it both ways and see which you prefer.
FAQs About Ginataang Mais
What is ginataang mais made of? Sweet corn pudding made from corn, coconut milk, glutinous rice, and sugar. It’s naturally gluten-free despite using “glutinous” rice (which contains no gluten).
What is another name for ginataang mais? It’s also called lugaw na mais (corn gruel) or simply mais con hielo when served cold with ice.
What type of rice is best for sweet corn pudding? Filipino ginataang mais traditionally uses glutinous rice (sticky rice/malagkit) for its creamy texture.
Can I substitute regular rice for glutinous rice? Yes, but the texture and creaminess will be different. Arborio rice or medium-grain rice work as substitutes, though they won’t be quite as creamy.
Can I use fresh or frozen corn instead of canned? Absolutely! Traditionally, this is made with fresh sweet corn when in season. Frozen corn works beautifully too. Use about ½ cup of fresh or frozen kernels.
Is ginataang mais vegan? Yes! This recipe is naturally vegan, using only plant-based ingredients.
Why is my ginataang mais too thick? The pudding thickens as it cools. Simply add water or coconut milk and reheat, stirring until you reach the desired consistency.
Can I make this without pandan? Yes. Pandan adds lovely aroma but isn’t essential. The pudding is still delicious without it.
Variations to Try
Ginataang mais with sago – Add tapioca pearls for extra texture
Extra creamy version – Use all coconut milk, no water
Less sweet – Reduce sugar to 2-3 tablespoons
Chunky style – Use whole corn kernels instead of blending any
Buko (young coconut) addition – Add strips of young coconut meat
Purple rice version – Use black glutinous rice for a striking color
More Filipino Snack and Dessert Recipes
Craving more traditional Filipino sweets and snacks?
- Ginataang Munggo – Mung bean rice pudding with coconut milk
- Easy Champorado – Filipino chocolate rice porridge
- Leche Flan – Silky Filipino caramel custard
- Peanut Butter and Banana Smoothie – Quick and nutritious
Browse our full recipe index for more inspiration!
Made this ginataang mais recipe? Leave a star rating and tell us whether you prefer it hot or cold! Tag us on Facebook and Instagram with your Filipino cooking creations, or save this recipe to Pinterest for later.
Ginataang Mais (Filipino Sweet Corn Pudding)
Equipment
- Saucepan or pot
- Wooden spoon for stirring
- Measuring cups
- ladle
- Serving bowls
Ingredients
- 3/4 cup coconut milk plus ¼ cup optional for finishing
- 1/2 cup water more if needed
- 2 inch pandan leaf optional, tied into a knot
- 1/2 cup sticky rice cooked or leftover
- 1/4 cup sweet corn canned, drained
- 1/4 cup muscovado sugar orr brown/white sugar
- pinch of salt
Optional Coconut Sauce
- 1/2 c coconut milkc Pinch of salt
- 1 tsp cornflour
- pinch of salt
Instructions
- Pour coconut milk and water into a saucepan
- Add tied pandan leaf and turn heat to medium
- While liquid heats, add sticky rice, corn, sugar, and salt
- Bring to a boil, stirring occasionally
- Reduce to medium heat and simmer, stirring constantly, until pudding consistency (10-15 minutes)
- Optional: Stir in ¼ cup more coconut milk for extra flavor
- Remove pandan leaf
- Serve hot or cold, with optional toppings
For coconut sauce (optional):
- Dissolve cornflour in a little water until smooth
- Heat coconut milk in small saucepan
- Add cornflour slurry and stir constantlyBring to boil, add pinch of salt
- Remove from heat (will thicken as it cools)
- Drizzle over pudding or serve on side
Video
Notes
- From scratch: Using uncooked sticky rice? Double the liquids and cook 30-40 minutes
- Consistency: Cook slightly thinner than desired—it thickens as it cools
- Sugar options: Any sugar works. Muscovado adds molasses notes
- Fresh corn: Use ½ cup fresh corn kernels when in season
- Storage: Refrigerate up to 3 days. Add liquid when reheating
- Pandan substitute: Skip if unavailable—still delicious without it
- Vegan & gluten-free: Naturally suitable for both diets
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