Makes 4 to 6 servings
1/2 cup glutinous rice or malagkit1/2 cup regular rice or bigas4 cups water5 pieces Japanese sweet corn, roasted and kernels shredded2 tablespoons butter1 tablespoon sugar4 cups coconut cream1 small can cream-style corn1 397-gram can condensed milk (small tin can)Latik and toasted pinipig, for toppingSlice mango, for topping (optional)
In a pot, boil together malagkit and bigas in 4 cups of water until rice mixture is cooked or grains are tender.
In a separate pan, saute corn kernels in butter. Add sugar. Sauté for 2 minutes.
Add coconut cream and corn to rice mixture. Add cream-style corn. Add condensed milk. Simmer for 2 to 3 minutes while stirring to avoid scorching. Sprinkle latik or toasted pinipig on top and serve while hot.Top with sliced mango if desired.