I just discovered this!!! Ginataang Mais is a Filipino dessert and snack made from
whole kernel corn and coconut milk. This is a simple and quick Filipino dessert
recipe that only takes less than 25 minutes to prepare. The appearance of this
quick and easy dessert is similar to that of Malaysia and Singapore Bubur Jagung, Indonesia Kolak Jagung Manis, Thailand, Khao Phot Piak and Vietnamese, Che Bak. Basically the ingredients and method of cooking are the same. My goodness how wonderful...you can get this sweet corn dessert any where in South East Asia.
This dessert is sweet and creamy...not so good for diabetic any how it's a favourite among the people in South East Asia.
4 cups
coconut milk
1/2 cup
glutinous rice (malagkit)
1 cup whole
kernel corn
3/4 cup
granulated sugar
Cooking
procedure:
Combine
coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the
coconut milk boil.
Once the
coconut milk is boiling, stir the mixture to prevent the glutinous rice from
sticking. Set the heat to low and let the rice cook while stirring once in a
while. This will take approximately 12 to 15 minutes.
Add the
whole kernel corn and cook for 5 minutes.
Put-in
the sugar and stir thoroughly. Cook for 2 more minutes.
Transfer
to a serving bowl and serve.
Tahukah anda bubur jagung ini sebenar wujud hampir dikesemua negeri-negeri di Asia Tenggara.
Di Malaysia dan Singapura kita namakkanya Bubur Jagung
Di Thailand, namanya Khao Phot Piak
Di Vietnam namanya Che Bak
Di Indonesia namanya Kolak Jagung Manis
Di Filipino namanya Ginataang Mais.
Menarikkan !!!!! serumpun dan serupa..bahan yang digunakan dan cara menyediakanya juga sama, jagung manis, santan dan adakalanya diletakan pulut. Ginataang Mais dari Filipina jagungnya dimasak sekali dengan pulut, bahan-bahan lain semuanya sama. So kalau merantau di negara-nagara ini dan kalau teringin hendak makan bubur jagung ini pastikan anda tahu menyebut namanya pasti anda boleh mencari dimana manisan ini berada.
Next Post - Devil Food Cupcakes
salam kak paty...sedap la nmpk bubur jagung tu, pekat n lemak gitu...ni mst ada lg kan....hihihih
ReplyDeleteMasih terasa lagi manisnya jagung di Cameron Highland. Saya pun suka bubur jagung cam ni...
ReplyDeleteAs'Salam Kak Paty
ReplyDeleteDah petang baru sempat menyinggah. Datang2 terhidang dessert jagung so yummyyyy!
tambah sedap dihidang sejuk ni Kak Paty, suka ct :)
Kak Paty ni masak macam2 suka lah. turunkan ilmu memasak kat ct lah kak Paty :)
Selamat K.Paty,
ReplyDeletebanyak info yang K.Paty kongsikan di sini, seronok belajar nama2 dessert berasaskan jagung ni walaupun terbelit2 lidah nak nyebutnya... he hehhhh sebenarnya jagung memang sedap, semua orang suka!
sedapnya tgk bubur jagung ni kak..kalau dpt mkn time sejuk beku kat sini best ni.
ReplyDeleteSalam Nieza akak pun suka makan sesejuk,,letak dalam fridge dulu baru makan...aduh...enak banget
ReplyDeleteSalam Amie udah tak yah sebut..guna bahasa kita aje...bubur jagung kan tak terbelit lidah..pokoknya semua benda yang sama
ReplyDeleteSalam CT..aii dah terbalik kot..akak yang kena berlajar dengan CT bukan CT berlajar dengan akak..lu lagi tera beb
ReplyDeleteSalam Hazila..hem memang jagung cameron highland tu best..tapi masa akak dok kedah..jagung di Gurun adalah yang terbaik...
ReplyDeleteSalam Liza..kalau Liza nak nanti kena buat lain la..akak selalu buat Cikit aje..buat lepas tekak akak, anak2 benda2 manis ni dia orang tu kureng sedikit
ReplyDeleteI tried this recipe,
ReplyDeleteand yes... no fail.
thanks for share the recipe,
I love your blog
Thanks Kelley for trying..you can omit the glutinous rice if it's too taxing..the Malaysia version is without the sticky rice..any ways both styles are equally good.
ReplyDeletemksih ilmunya ..
ReplyDelete