My grandmother or “mama”, was a superb cook. Cooking was actually her way of bonding our family. When she is not busy overseeing her dance troupe business, you would normally find her in the kitchen, whipping up delicious dishes whether for breakfast, lunch or dinner. Whenever we would come home from school, we were always greeted by her classic merienda snacks like Ginataang Mais.
This favorite and popular Filipino snack (or dessert, to some) is made up of glutinous rice, corn kernels, coconut milk and sugar.
And as I pay homage to my beloved mama, I will try to recreate this deliciously comforting treat. Allow me to share with you what my grandmother used to make for us. Actually, my dad-in-law requested for this, too.
Ginataang Mais recipe using Jolly Whole Corn Kernels
- 4 cups coconut milk
- 1 cup coconut water
- ½ cup glutinous rice
- 1 cup Jolly Whole Corn Kernels
- or fresh corn
- ¾ cup granulated white sugar
- 1/2 tsp salt
Drain 1 can of Jolly Whole Corn Kernels and fill a cup with it. Set aside. If you opt to use fresh corn, you may do so. Just boil the corn first until cooked.
In a cooking pot, combine coconut milk and glutinous rice (malagkit) and bring to a boil. Stir occasionally. Once the coconut milk starts boiling, set the heat to low but continue stirring until the liquid has thickened and rice is cooked. If the consistency becomes too thick, you may add coconut water little by little until you reach your preferred consistency.
Add the whole corn kernel or fresh corn and cook for about 5-7 minutes then add sugar. You may adjust the sweetness level.
Spoon on bowls. You may top it with extra corn kernels if you like.
Serve while warm.
Cooking this brought back happy kitchen memories with my Mama. I missed her while I was cooking and really wish we were cooking this dish together. :'(
Happy cooking and eating!