Guinataang Mais II (Corn in Coconut Milk)

Ingredients :

  • 1/2 cup glutinous rice
  • 1 can coconut milk
  • 1-1/2 cans water
  • 1 pandan leaf, cut into 2 pieces
  • 1/2 tsp. salt
  • 2 cups frozen or freshly scraped corn niblets from 4 ears of corn
  • 3/4 cup sugar
(Kitchen Measurements)

Cooking Procedures :

  1. Do not shake can of coconut milk before opening. Scoop out thick coconut milk from top of can and reserve. Wash and drain rice.
  2. In a heavy pot, combine rice, remaining coconut milk in can, water, pandan and salt; bring to a boil. Stir, lower heat and simmer until rice is cooked, about 30 minutes.
  3. Add corn, bring to a boil again. Lower heat and cook stirring occasionally for 10 minutes. Add sugar, stir until it is completely dissolved.
  4. Stir in thick coconut milk and cook 5 minutes more stirring occasionally.
  5. Serves 6 to 8.
VARIATION:
Guinataang Munggo (Mung Beans in Coconut Milk)

  1. Replace corn niblets with 1/2 cup mung beans. Toast mung beans until almost black, then place them in a plastic bag.
  2. Pass a rolling pin over them a few times to remove skins from beans. Transfer beans to a bowl of water, let burnt skins float and discard them.
  3. Drain beans and add to boiling rice and coconut milk mixture. Simmer 30 minutes or until beans are tender.

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