GINATAANG MAIS (CORN WITH COCONUT MILK)
"The addition of shredded coconut, butter and vanilla is optional and not traditional. Adding them helps boost the flavor of the dish, which is typically made with fresh coconut milk instead of the canned stuff. If you are fortunate enough to have access to fresh coconut milk, omit the optional ingredients." Cooking time is...
Provided by C G
Categories Puddings
Time 30m
Number Of Ingredients 9
Steps:
- 1. *Gently* boil the coconut milk, water, sweet rice, sugar, salt, and shredded coconut (if using) over medium-low heat. Stir occasionally.
- 2. When rice is fully cooked and every grain is plump and sticky (the mixture will resemble runny rice pudding), add the butter and shucked fresh corn. Continue to cook, still stirring occasionally, until everything has thickened nicely. Take off heat, stir in the vanilla paste or extract and let cool. It will continue to thicken slightly as it cools.
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Tumwesimire Miria
[email protected]Made this for a party and it was a hit! Everyone loved it.
Iok Oki
[email protected]I'm not a big fan of coconut milk, but this dish was still very good.
MD Younus Rocky
[email protected]This is one of my favorite Filipino dishes! The coconut milk and corn go so well together.
Saif Al Rahman
[email protected]Not sure what I did wrong, but mine came out a little bland.
Laila Ryan
[email protected]I've been looking for a good ginataang mais recipe and this one is perfect! Will definitely be making it again.
Johnny Bravo
[email protected]This is a great recipe for a quick and easy side dish.
Ravon Reed
[email protected]The corn was a little tough, but overall this dish was very tasty.
Rishu Rishu
[email protected]Easy to make and tasted great! I used canned coconut milk and it was still very good.
Tokelson Hutton
[email protected]Absolutely delicious! So creamy and flavorful. A perfect side dish.