Monday, October 18, 2004
Ginatang Mais, Sweet coconut milk with fresh corn
The vendors at our Fridays-only Farmers' Market will pack up their tents this month, and they won't come back until June. *sigh*
Until then we think of soups, stews, roasts, baked goods to keep the oven on and warm up the kitchen.
Ginatang mais is something tasty whether it's served hot or cold. My kids like it thick and pudding-y. To make it more soupy, add more water and adjust the sugar amount. (adapted from "Aling Charing")
1 and a half cups of sticky or glutinous rice
4 fresh young ears of corn (or frozen corn niblets)
1 pack of frozen coconut milk, 16 0z.
Cut off bottom tip of the ears of corn, to make it easier to scrape off the kernels. Avoid scraping down to the cob. You should have about 2 cups.
Boil water and sugar, stirring constantly, until sugar dissolves. Add coconut milk and bring up to boil again. Add corn kernels and sticky rice and simmer until rice grains are puffed and cooked. Adjust for sweetness as desired.
*Canned coconut milk is acceptable--shake the can thoroughly first.
*This ginatan thickens as it cools, so adjust water amount for the consistency you want. When cool, store in refrigerator about a week. Reheat briefly in microwave(e.g.,45 seconds for a small bowl or 3/4 cup amount).