Ginataang Mais: Sweet Corn and Sticky Rice Porridge
Dan
Filipino merienda | Sweet corn | Coconut rice porridge
Ginataang mais is creamy, gently sweet, and full of corn flavor, with sticky rice making each spoonful cozy and satisfying.
Why make it: This version works with fresh, frozen, or canned corn, so the dessert can happen whenever the craving shows up.
Fresh From the Kitchen
About This Recipe
Ginataang mais is a Filipino sweet porridge made with corn, glutinous rice, coconut milk, sugar, and salt. It is commonly served for merienda or dessert.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For corn
Fresh corn is lovely in season, but frozen corn is consistent and easy. Canned corn works when drained well.
For rice
Glutinous rice thickens the porridge and gives it a soft, chewy body.
Ginataang Mais Recipe
This version works with fresh, frozen, or canned corn, so the dessert can happen whenever the craving shows up.
Shopping List
- sweet corn
- glutinous rice
- coconut milk
- coconut cream
- sugar
- salt
- pandan leaf optional
- evaporated milk optional
- toasted coconut optional
Ingredients
Porridge Base
- 1 cup glutinous rice, rinsed
- 4 cups water
- 1 pandan leaf, optional
- 1/2 teaspoon salt
Corn and Coconut
- 3 cups corn kernels
- 1 can coconut milk
- 1 cup coconut cream
- 1/2 cup sugar, plus more to taste
For Serving
- Evaporated milk or coconut milk
- Toasted coconut, optional
- Extra sugar, optional
Instructions
- Rinse glutinous rice briefly and drain.
- Simmer rice with water, pandan if using, and salt until the grains start to soften.
- Add corn and continue simmering until the rice is tender.
- Stir in coconut milk, coconut cream, and sugar.
- Cook over low heat, stirring often, until creamy and thick.
- Remove pandan leaf and taste for sweetness.
- Rest 5 minutes before ladling into bowls.
- Finish with extra milk or toasted coconut if you like.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Ginataang Mais
- Stir often: Sticky rice can settle and scorch.
- Use full-fat coconut milk: The dessert tastes rounder and richer.
- Control the thickness: Add water for a looser porridge or simmer longer for a thicker one.
- Season with salt: A small amount makes the corn taste sweeter.
How To Serve And Store
Serve warm or chilled for merienda. Refrigerate for up to 4 days and loosen with water or milk when reheating.
Common Questions
Can I use regular rice?
You can, but glutinous rice gives the classic sticky body.
Can I use canned creamed corn?
Yes, but reduce sugar and add it near the end.
Can I make it vegan?
Yes. Use coconut milk for serving instead of evaporated milk.
Why is it too thick after chilling?
Sticky rice keeps absorbing liquid; stir in more milk or water.
Do you like ginataang mais warm from the pot or cold from the fridge? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
