Coconut is abundant in our country. No wonder we have many dishes that use it – be it savory or sweet. And as main dish, side dish or dessert, coconut-based dishes are a big favorite of mine!
An example of a dessert dish that is an absolute favorite is Ginataang Mais – literally corn cooked in coconut. But this is a bit of a misnomer because sticky rice, or sweet glutinous rice is also a part of the dish. In my case, though I veer from the mainstream and add sago – tapioca if I am not mistaken. This sweet dessert contains all my favorites – coconut, sticky rice, corn, and sago!
My cast of characters –
4 cups coconut milk
1/2 cup muscovado, or to taste
1/2 cup sticky rice (sweet glutinous rice)
1-1/2 cups shredded corn, preferably fresh from white sticky corn
1 cup thick coconut cream
1/2 to 1 cup sago (tapioca)
Mix coconut milk and sugar together in a thick-bottomed saucepan. Heat on medium fire. Add the sticky rice. When the mixture boils, stir the mixture so the rice does not stick to the bottom. Reduce the heat to low-medium, stirring occasionally to prevent sticking. Cook about 15 to 20 minutes then add the corn kernels. Cook until the rice is done (don’t overdo it through), add the coconut cream and sago. Let simmer a few minutes. Adjust sweetness, if desired. Serve hot.