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Ginitaang Mais
Ingredients
- 1 cup glutinous rice
- 1½ cup water
- 3 cups coconut milk about two cans
- 1 can evaporated milk
- 1 can coconut cream
- 1 can creamed sweet corn optional
- 1 can whole kernel corn
- ½-1 cup sugar varies depending on desired sweetness, put as much or as little as your tastebuds require
Instructions
- Begin by first rinsing the starch off of your rice.
- Then, to a large pot add the rice, water, coconut milk, and evaporated milk. Stir to combine.
- Cook over a medium flame, and continuously stir so that it does not clump or stick. Cook for about 15-20 minutes till rice is nearly softened and a majority of the liquid is evaporated.
- Add coconut cream, sugar, sweet cream corn, and whole kernel corns.
- Continue to cook and stir till rice is thoroughly cooked and kernels have begun to soften (about another 5-10 minutes usually)
Video
Delusional Cooking Show | Episode 16
Ginitaang Mais aka the Filipino Rice Pudding
Growing up, I was always a little pickier when it came to eating Filipino Food that my mom would have. I was just kind of biased and spoiled on the Italian side, so I definitely gave my mother a harder time when it came to some traditional Filipino dishes. But, there were some dishes she could not pry out of my tiny little fingers, such as lumpia, empandas, and Ginitaang Mais.
Now my mom will say that Ginitaang Mais was given to me as a snack, but we both know the truth mama, I dogged this dish down fresh out of the microwave for breakfast whenever I spotted it in the fridge. My Tita Lorna would often make containers of it and deliver it while I was still asleep and other times my mom would go to Woodside Queens to the Phil-Am Market and buy it premade from their refrigerated section. Both were exceptional. My Tita would put Langka (also known as Jackfruit) and the store would sell it would Sago (which is like tapioca balls that you would typically find in some Boba).
Now that I live in Jersey though and am fairly far from Queens and my Tita, I have been on my own sin Ginitaang Mais. Sad, I know. So, I decided to hop on a Facebook Video Chat with my Tita and learn how to make it at home, I am anything if not resourceful after all. And it only serves me right to make this video featuring my funny momma who still is trying desperately to teach me tagalog.
Some Notes About the Recipe
So, You will see in the video that I use different measurements than what is presented in this recipe. That is because during the trial of it, I realized I kept needing more liquid, so I adjusted my sticky rice measurement. Rice – once again the bane of my existence.
Another note, is that this is very much a “do what you like” kind of recipe. I personally like it thicker and not as runny, where some might leave some of that milkier consistency. If you do not want it as thick, add more coconut milk and cook it for less time. Same with the additions, in this recipe I did not add any Sago or Langka because I am just getting the basics down. But if you want to add stuff or remove something (like the sweet corn) by all means toot your horn guys.
