Ginataang Mais is a quick and simple Filipino dessert and snack made from whole kernel corn and coconut milk. It only takes less than 25 minutes to prepare. The preparation of this quick and easy dessert is similar to that of cooking Ginataang Halo-halo and Champorado.
Sweet Yellow Whole Corn Kernel With Coconut Milk In A Pot
Some Filipinos, they cooked Ginataang Mais with glutinous rice (Malagkit) but for me, I used Vermicelli Kheer. In this recipe, vermicelli strands are roasted in ghee which gives it a nice aroma and flavorful taste. Most Indian people cook pudding using vermicelli Kheer with milk and often serve as sweet accompaniment at lunch or dinner.
Ginataang Mais With Vermicelli Kheer
Here’s the simple preparation – Combine coconut milk and whole kernel corn in a cooking pot then turn on the heat. Let the coconut milk boil. Set the heat to medium and let the corn cook while stirring once in a while. This will take approximately 12 to 15 minutes. Add the Vermicelli Kheer and cook for 5 minutes. Put-in the sugar and evaporated milk and stir thoroughly. Cook for 2 more minutes until done. Serve hot and Enjoy!
1 big can Sweet Whole Corn Kernel , 1 cup pure coconut milk, 1 cup vermicelli kheer 1 cup evaporated milk, 2 cups white sugar . Or you can use fresh corn if available. You can buy vermicelli kheer in some Indian store.
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