Watch How to Make It
Equipment
- SaucepotSaucepot
Ingredients
- 3 cups coconut milk
- 1 cup water
- ½ cup glutinous rice
- 1 cup whole kernel corn can or fresh corn
- ½ cup cream-style corn or scrape corn cob
- ¾ cup granulated sugar
For Topping
- 1 cup Jackfruit chopped
Instructions
- Rinse glutinous rice, transfer in a pot, pour water and cover. Bring to a boil and cook for 10 minutes. Stir regularly.
- Add coconut milk and cook for another 15 minutes.
- Add whole kernel corn, cream-style corn and sugar. Continue cooking for 5 minutes. Turn off the heat. Serve hot or cold. Top with chopped jackfruit.
Nutrition Facts
Corn Rice Pudding with Jackfruit (Ginataang Mais with Langka)
Amount Per Serving
Calories 436
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 22g138%
Sodium 120mg5%
Potassium 441mg13%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 31g34%
Protein 5g10%
Vitamin A 46IU1%
Vitamin C 6mg7%
Calcium 29mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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