Guinataang Mais (Corn in Coco Cream)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

2 c. of shredded white corn kernels
1 c. of glutinous rice
2 c. of coconut cream
sugar to taste
a pinch of salt
water

Cooking procedure :

Simmer the shredded corn with just enough water to cover for about an hour. Add 3 c. of water and and bring to a soft boil. Add the washed glutinous rice with a pinch of salt. Simmer, covered, until the rice is fully cooked (the grains should be puffed). Pour in the coconut cream and add enough sugar to suit your taste. Bring to a soft boil, lower the heat, simmer uncovered while stirring constantly for 2 to 3 minutes.

Serve hot. Alternatively, cool and refrigerate, and serve as a cold dessert.

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September 7, 2003  Print This Post   
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Comments

6 Responses to “Guinataang Mais (Corn in Coco Cream)”
  1. grace says:
    September 6, 2006 at 10:40 am

    could i just substitute with the coconut cream for coconut millk??? and use cornstarch as a thickening agent???

    Reply
  2. Connie says:
    September 15, 2007 at 2:19 pm

    I’ve never added cornstarch and I wouldn’t recommend it.

    Reply
  3. chunky says:
    October 9, 2007 at 8:37 pm

    connie, how many servings would this recipe yield? para kasing madami ito- 3 lang kami sa house. lately, i’ve been looking for merienda fares i used to eat as a child, am kinda reminiscing…my mom is still in the US , so wala akong taga-luto ng “old-fashioned” meriendas. siya ang expert sa mga ganyan eh. pero, gusto ko na rin matuto para may memories din ang mga anak ko sa akin, di ba?

    Reply
  4. Connie says:
    October 12, 2007 at 1:11 pm

    4-6 people, chunky. cut the ingredients in half. but then, it’s even better after chilling in the fridge so you can eat half in one sitting and reserve half for the next. :)

    Reply
  5. Quillene says:
    February 29, 2008 at 2:30 pm

    Hi Ms. Connie,

    I was just wondering if I can substitute canned corn kernels and coconut powder if fresh corn and coconut cream is not available.

    If you would approve using powdered coconut, should I dissolve the powder into a cross between a paste and watery cream?

    Thank you very much.

    Reply
  6. Connie says:
    February 29, 2008 at 9:29 pm

    Quillene, I’d go with cream style corn instead of corn kernels for the guinataan.

    Reply
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