Thursday, June 25, 2009

ginataang mais (coconut corn)

coconut-free ginataang mais
it's confirmed. my girls will be spending a week in LA over the summer without me :( they'll be safe and sound at my dad's house, but i still can't help but to worry about what they'll be eating. as of today, my goal is to get as many recipes posted before they leave. i'll send them off safely along with the link to this blog as an instructional feeding guide.

starting with another favorite filipino dish, ginataang mais. it's originally made with coconut milk. my girls can't eat coconut, must be part of the nut family so i've substituted with soy milk. technically i don't think we can still call it ginata, meaning cooked in coconut milk. until i think of a new name, we're keeping it ginataang mais.

fyi, i got all experimenty one day and tried it with peaches. it did NOT work. the soy milk got all curdly and gross. stick with the corn.

• 10 cup water
• 1 cup small tapioca
• 1 can corn (no salt added)
• 1 can langka (jackfruit) sliced with juice
• 4 1/2 cup soy milk (silk or kirkland brand work best)
• 3/4 cup sugar

bring to boil 10 cups water. add tapioca. when the tapioca is almost cooked, add corn, langka, sugar and soy milk. bring to boil and stir often to avoid the tapioca from sticking to the bottom. cook for about 5 minutes and turn off heat. it will thicken as it cools.

malaya loves it.


Jenn said...

your so are mama mihan! love yu's! :)

autumn said...

lol. the peach one sounded nasty. LOL LOL you are good tho!

jamie said...

oh my gosh this sounds mmm mmm good.