Ginataang Mais made with glutinous rice, coconut milk, and fresh corn kernels. This Filipino rice pudding hearty, tasty, and quick and easy to prepare for a midday snack or after-meal dessert.
Like the cassava cake and ginataang halo-halo I reposted this week, this ginataang mais was first published on the blog in 2013 which I am now updating to include new pictures and more detailed cooking tips.
I am planning to spend the next few months reworking a lot of my old recipes; I think they’re not getting the attention they deserve because of my bad photos, bad writing or both. Hopefully, I can improve them to serve you better!
What is Ginataang Mais
Ginataang Mais is a type of Filipino ginatan dish made of glutinous rice, coconut milk, and corn kernels. A popular delicacy in the Philippines, the rice gruel is commonly served as a filling midday snack or after-dinner dessert. It can be enjoyed warm or cold, usually with a generous drizzling of coconut cream (kakang gata).
Due to our different regional dialects, it’s also known as lugaw na mais or lelot mais depending on the area of the country. What other names do you call this coconut rice pudding?
Tips on How to Make Ginataang Mais