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Ginataang mais is a creamy rice and corn pudding. The Filipino snack or dessert is easily done in under 30 minutes.

A warming afternoon snack or dessert that highlights the traditional Filipino treats. So, if you are looking for something easy to try to make to give you a taste of Filipino kind of traditional snack here it is.

This reminds me of seasonal sweet corn back in the days when they are only available at a certain time of year. We enjoyed this pudding as an afternoon snack (merienda in Filipino) hot or cold but why not have it for breakfast to start the day.

What is ginataang mais?

Ginataang mais is a Filipino snack or dessert made with sweet corn, glutinous rice, coconut milk and sweetened with sugar.

Ginataan means cooked in coconut milk and or cream. Mais is simply corn. Ng is a connective word that is added to ginataan, to connect it with the word mais which means ginataang mais. So, ginataang mais is sweetcorn cooked in coconut milk.

This dish showcases the sweetness of corn and the creaminess of coconut milk, thickened by glutinous rice and pandan lend a floral aroma.

Ingredients

At its simplest you only need sweet corn, coconut milk, sugar and salt to make this gluten-free, vegan and lactose-free pudding.

Coconut milk – Preferrably, use coconut milk in cartons. I have learnt my lesson, it has more flavor and has not undergone much processing and heating. DOn’t take my word for it, Pai of Hotthaikitchen has an article about this. But if you do not have a choice use the tinned or canned version.

Water – I added water to the mixture to come up with thinner consistency plus the pudding thickens as it cools. Add more if needed or less as soon as you reach that level of consistency you wanter.

Pandan leaf – Aromatic, adds floral scent and coconut(y) flavor. You can find this fresh or frozen in Asian shops.

Sticky rice – Leftover sticky rice was used in this recipe which not only uses up leftovers and avoids wastage but also makes cooking time shorter. Sticky rice also labelled glutinous rice is a type of rice that becomes sticky when cooked which serves as a thickener and gives the creamy texture to this pudding

Sweet corn – Traditionally, fresh sweet corn is used but for ease and convenience we use canned sweet corn.

Muscovado sugar – Adds a rich, molasses and toffee flavor to the pudding. Substitute with brown sugar or even palm sugar for added nuttiness that muscovado sugar would. Use any sugar of choice.

Salt– much needed to balance the sweetness as the dish could be overly sweet when hot but it will mellow as it cools.

How to make ginataang mais

In the video that we have of this recipe Amon made this with a little help from me.

Pour the liquid ingredients in a saucepan and then drop the tied pandan leaf before turning the heat on.

After turning the heat to start the liquid ingredients to come to a boil, add the rest of the ingredients.

Let it come to a boil.

When it reaches boiling point turn the heat to medium and keep stirring until the mixture comes to a pudding consistency or come to the thickness that you prefer.

It should not be watery but not too thick either.

This is optional, add a touch of coconut milk about a 1/4 cup before turning the flame off for more coconut milk flavor.

Method 2

If you are going to use uncooked sticky rice, double the amount of liquids and save some coconut milk to mix in the end before turning the heat off for extra coconut flavor. This method will double the amount of cooking time.

For toppings:

Sprinkle some sweet corn kernel before serving.

Or if you have more time make a coconut sauce.

Here’s a quick recipe for the sauce:

1/2 cup coconut milk

1tsp corn flour

pinch of salt

Dissolve the cornflour in a little water, stir, make sure there are no clumps. In a small saucepan, pour the coconut milk in, add the slurry to the coconut milk. Bring the mixture to a boil, stirring constantly. Stir in a pinch of salt. Turn the heat off. The sauce will thicken after it has boiled.

To serve, ladle the pudding into a bowl and eat up. If serving with toppings, sprinkle corn or drizzle the sauce over the pudding or serve separately.

Recipe Frequently Asked Questions

What is ginataang mais made of?

Sweet corn pudding is a dish made from corn mixed with coconut milk, thickened by glutinous rice and sweetened with sugar.

What is the other name for ginataang mais?

It is also called lugaw na mais or corn gruel.

What type of rice is best for sweet corn pudding?

Filipino ginataang mais mainly use glutinous or sticky rice for its creamy texture.

Can I substitute regular rice for glutinous rice?

It is possible to substiture regular rice for sticky rice but the texture and creaminess will be different.

Substitute with arborio rice or medium grain rice.

Can i use fresh or frozen instead of tinned or canned corn?

Traditionally, this dish is made when sweet corn is in season but for convenience and ease. Use frozen or tinned corn in place of fresh corn.

How to store ginataang mais?

Store leftovers in a covered container in the fridge but it will firm up as it cools.

Add a splash of water or coconut milk to loosen it up before heating in the microwave or in a saucepan over medium heat stirring constantly.

What to serve with sweet corn pudding?

Ginataang mais is usually served as a snack (merienda) or dessert. It’s typically served warm but is also delicious cold.

Would you like to try more Filipino sweets and snacks?

Mango Float

Easy Waffles

Macaroni Salad FIlipino Style

Easy Leche Flan

Ginataang Munggo

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