Wednesday, 1 May 2013

Ginataang Mais

Ginatang Mais
Corn in Coconut Milk
A classic Pinoy recipe which is usually served as an afternoon snack, made of glutinous rice and cook in coconut milk and corn. We added sweet purple rice for a nutty flavor and ripe jackfruit for fruity taste.

Ingredients :
  • 2 Pcs fresh corn
  • ½ Cup glutinous rice
  • 1 ½ cup sweet purple rice
  • 8 Cups coconut milk
  • 1/2 Cup ripe jackfruit
  • 1 Cup sugar
  • Pinch of salt
  • Coconut cream
Directions :
  • Soak sweet purple rice in cold water overnight. Drain, wash and rinse  the rice.
  • Remove the corns outer skin and fibers, rinse and shred from the cobs. Set aside.
  • In a pot combine coconut milk and sugar, stir until sugar are dissolve.
  • Add the glutinous and sweet purple rice, seasoned with salt and stir.
  • Cover and let it boil, add the corn and jackfruit.
  • Reduce heat to low and boil until the rice and corn are cooked.
  • keep stirring to prevent rice from sticking to the pot.
  • Add coconut cream, stir and simmer for another 2 minutes.
  • Drizzled some coconut cream on top and serve hot or cold.
Cooking Tips :
  1. Add water or coconut milk if needed, until you get the right consistency you prefer.
  2. If fresh corn are not available, cream of corn or kernels in can be a substitute.
  3. You can replace cream with condensed milk for a drizzle.
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