Ginataang Corn is a perfect sweet snack for any time of the day: morning, midday or evening. I especially love the ginataang corn with malagkit, or sticky rice, which makes this dish even more filling and flavorful. This Ginataang Corn in Malagkit is something you can enjoy alone or in the company of your…
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Published: 16/2/23
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Ginataang Corn is a perfect sweet snack for any time of the day: morning, midday or evening. I especially love ginataang corn sticky, or sticky rice, which makes this dish even more abundant and tasty. This Ginataang Corn in Malagkit is something you can enjoy alone or in the company of your loved ones. Depending on where you are from in the country, it can go by many different names, from Lugaw no more OR much more. Ginataang Corn in Malagkit is quick and easy to prepare and only takes about 30 minutes of total cooking and preparation.
Sweet corn itself is, as the name suggests, incredibly sweet. But combined with the unique taste of coconut milk and cream, it really brings out an unforgettable layer of flavor. And paired with the soft, meaty sticky rice, the sweetness is easily balanced.
The recipe I’m using calls for a cup of sweet corn which should be chopped into small pieces. You can choose to use fresh sweet corn for your ginataang corn. But if you don’t have time to prepare corn, you can always buy it at the supermarket. Ginataang Corn in Malagkit is also a very adaptable recipe. I tend to let the mixture cook for about 8 minutes, but you can wait more or less depending on the consistency you prefer. You can also add more coconut milk or water if you’re worried about the porridge drying out.
Sweet corn, coconut milk and sticky they are no strangers to each other in terms of the recipes in which you can find them. In addition to Ginataang Corn, here are some other recipes that use the same or similar ingredients:
- A popular variant of Ginataang Mais in Malagkit is Ginataang Mais in Monggo. I love having Ginataang Corn as much as I love Ginataang Monggo. That’s why I thought I’d combine the dishes, giving me the best of both worlds. While I wasn’t entirely sure how it would turn out, the combination of corn and monggo in the coconut milk was heavenly. I highly recommend this dish, especially if you are a fan of both snack.
- Another sweet treat you might like is this Creamy Corn Maja Blanca! This is a classic, creamier version of the classic dish made with coconut milk, sugar and cornstarch. Thick, sweet and rich, this creamy Maja Blanca Corn makes a great merienda or even dessert. It’s a very simple recipe to prepare, it only takes about 20 minutes to perfect and garnish latik makes the perfect bite.
- Although Bibingkang Malagkit does not contain sweet corn, its combination of sticky, coconut cream and coconut milk make it appetizing in its own way. A twist on the classic eat dish, bibingkang malagkit looks more like a modified biko than its namesake. But its thick, chewy texture makes it enjoyable anyway –– and you don’t even need a crock pot or crock pot bibingka oven to cook it!
Ginataang Corn in Malagkit is a sure winner in any household – the perfect homemade gift for you and your loved ones. Try this amazing Ginaataang Corn in Malagkit today!
How to Make Ginataang Corn and Sticky
Pour two cups each of coconut milk and coconut cream into a saucepan and bring to a boil. Then add half a cup of glutinous rice (or sticky) and mix for 10 minutes. Pour in the sugar (½ to ¾ cup, depending on how sweet you want it) and fold that into the mixture as well.
Next, add 1 cup of sweet corn. This must be chopped first, so cooking in the pot will be easier! Stir the sweetcorn, sticky rice, and coconut mixture together over low heat for about 8 minutes. You can also cook it longer, depending on how soft and tender you want your Ginataang Corn to be.
Pour in a teaspoon of vanilla extract and mix. The fragrant vanilla that mixes with the scent of sweet corn and coconut milk makes this dish absolutely appetizing! Once you’ve finally finished incorporating all the ingredients well and getting the consistency you want, it’s time to serve your Malagkit Corn Ginataang.
Transfer your Ginataang Corn to a serving bowl. Enjoy it hot or cold, depending on how you like your ginataang corn. Personally I prefer it hot as a snack and cold as a dessert, accompanied by a delicious cup of coffee. Don’t forget to share it with the rest of your family!
Enjoy! Let us know what you think of this Ginataang Corn in Malagkit!
Ginatang Corn in Munggo is a good variation of this dish. I suggest you try it too.
Try this Ginataang Corn Malagkit recipe. Let me know what you think.
Have you done this? If you take a photo, be sure to tag us on Instagram at @panlasangpinoy or hashtags #panlasangpinoy so we can see your creations!
Sweet Corn and Glutinous Rice in Coconut Milk
This is a recipe for sweet corn and glutinous rice in coconut milk.
Instructions
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Pour the coconut milk and coconut cream into a saucepan. Let it boil.
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When it starts to boil add the glutinous rice. Stir continuously for 10 minutes.
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Add the sugar. Mixed.
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Add the corn to the pot. Mix and continue cooking over low heat for 8 minutes. Note that you can cook it longer to make the corn and rice softer.
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Add the vanilla extract and salt. Mixed.
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Transfer to a serving bowl. Serve
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Share and enjoy!
Notes
- Make sure the rice and corn are cooked properly and soft before proceeding to the next step.
- You can add more coconut milk or water if the liquid is getting dry while the rice or corn needs more time to cook.
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Nutritional information
Serving: 4G Calories: 840kcal (42%) Carbohydrates: 63G (21%) Protein: 10G (20%) Fat: 67G (103%) Saturated fats: 58G (290%) Polyunsaturated fats: 1G Monounsaturated fat: 3G Sodium: 22mg (1%) Potassium: 742mg (21%) Fiber: 4G (16%) Sugar: 27G (30%) Vitamin A: 101UI (2%) C vitamin: 7mg (8%) Soccer: 38mg (4%) Iron: 7mg (39%)
