Ever had trouble finding Japanese recipes that were easy to make?
We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.
This ginataang mais recipe (or sweet corn and rice pudding with coconut milk) is a variation of the traditional Filipino dish called “ginataan”, which has a wide range of ingredients. It has different kinds of fish, meat, and vegetables that are cooked in coconut milk, depending on what kind of ingredients are used.
However, unlike most forms of ginataan, ginataang mais can be considered both a dessert and a snack, depending on what time the dish is served.
It’s quite simple to make ginataang mais, and is a delectable treat for kids and adults alike!
In this post we'll cover:
How to prepare this ginataang mais recipe
The basic method
- The first step to making ginataang mais is to cut off the corn kernels from the cob if you’re planning to use raw corn. But if you’re using corn from the can, drain the water first.
- Afterward, add some water, glutinous rice (kaning malagkit), and corn.
- Stir the ingredients of ginataang mais in the pan until the glutinous rice is cooked to prevent it from burning in the pan.
- Once the rice and corn are both cooked, you can then add coconut milk to the pan and then add as much sugar as you want until you get the right amount of sweetness.
- Simmer the ginataang mais ingredients until the dish’s consistency is to your liking. Once you’re done cooking, serve the ginataang mais in a bowl and enjoy it with your friends and family, hot or cold. Eat well!
Also read: how to cook ginataang kuhol

Filipino ginataang mais recipe
Ingredients
- 1 can cream style corn about 2 cups
- 1 can whole sweet corn kernels (including the liquid), about 2 cups
- 1 cup sweet rice, sticky rice, glutinous rice, or Calrose rice
- 2 cans coconut milk about 4 cups
- 3 cups water
- ¾ cup* sugar
Instructions
- Place a large pot over medium heat.
- Add sweet rice and water. Simmer until rice is soft and almost all of the water has been absorbed. Stir occasionally to make sure that the bottom doesn’t burn.
- Add the rest of the ingredients and continue to simmer until corn is soft and done.
- Remove from heat. May be served cold or warm.
Notes
Nutrition
The dish itself is like arroz caldo in consistency, but is much sweeter and creamier in flavor, due to coconut milk being one of the main ingredients, as well as the addition of sugar in the dish.
It doesn’t take too long to make ginataang mais and it’s especially great for cold weather when hot, warm weather when served cold, or when you just really crave ginataang mais.
If you like corn (mais), you should also check out this mais con yelo recipe
Ever had trouble finding Japanese recipes that were easy to make?
We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.