Cherry & Dennis Helper Habitat
Filipino Ginataang Mais
菲律賓椰香粟米糯米甜粥
Recipe overview
Glutinous rice simmers in coconut milk with sweet corn for four small bowls of creamy Filipino dessert porridge.
01
Ingredients
Main ingredients
- 180 g Glutinous rice
- 300 g, drained Corn kernels
- 500 ml Coconut milk
- 700 ml Water
- 2, knotted Pandan leaves
Sweetening
- 80 g Sugar
- 1/4 tsp Salt
02
Tools
- Heavy saucepan
- Wooden spoon
- Fine sieve
- Measuring jug and spoons
- Four dessert bowls
03
Steps
Step 1
Rinse the rice
Rinse glutinous rice in a fine sieve with cold water until mostly clear, then drain.
Step 2
Measure ingredients
Measure coconut milk, water, corn, sugar and salt before cooking.
Step 3
Start the rice
Combine rice, water and pandan and bring to a gentle bubble over medium heat.
Step 4
Prevent sticking
Lower heat and cook 12 minutes, scraping the base and corners every 2 minutes.
Step 5
Add coconut milk
Pour coconut milk in two additions, stirring each one completely smooth.
Step 6
Simmer gently
Keep a low bubble for 10 minutes, stirring often and never boiling hard.
Step 7
Add corn
Stir in drained corn and cook for 6 minutes.
Step 8
Check the rice
Taste one grain; its centre must be soft with no white hard core.
Step 9
Add sugar and salt
Stir in sugar and salt over low heat until fully dissolved.
Step 10
Adjust thickness
Cook 3 to 5 minutes until thick but flowing; add a little hot water if needed.
Step 11
Remove pandan
Turn off heat, remove pandan leaves and rest for 5 minutes.
Step 12
Portion safely
Divide into four bowls; eat hot or chill below 4°C, refrigerating leftovers within 2 hours.
Common mistakes
- Do not skip ingredient cleaning and safety checks.
- Do not use excessive heat that burns food before the centre cooks.
- Keep raw and cooked food and utensils separate.
- Do not leave the finished dish at room temperature.
Tips
Control heat, timing and texture in sequence, then adjust seasoning at the end.
