Ginataang Mais (Filipino Sweet Corn Pudding)
Ginataang mais is a creamy rice and corn pudding. The Filipino snack or dessert is easily done in under 30 minutes.
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