This is my favorite merienda during tapings. Caterers don't seem to run out of this classic Filipino snack. Roasted corn gives my version that extra layer of smokiness. Condensed milk is my pandagdag-tamis [additional sweetener] while the latik [coconut syrup] and toastedpinipig [pounded young rice] toppings give the dish more texture. I like to create that sensation of different textures and flavors in a dish.

Ginataang Mais (Source: Judy Ann's Kitchen)

Ingredients

• 1/2 cup glutinous rice or malagkit
• 1/2 cup regular rice or bigas
• 4 cups water
• 5 pieces Japanese sweet corn, roasted and kernels shredded
• 2 tablespoons butter
• 1 tablespoon sugar
• 4 cups coconut cream
• 1 small can cream-style corn
• 1 397-gram can condensed milk (small tin can)
• Latik and toasted pinipig, for topping
• Slice mango, for topping (optional)

Procedure

• 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.