SUMANG MAIS

I learn this recipe from our Visayan neighbor, I love this snack/dessert  although I am not a Visaya.

Cooking is very easy but making it/wrapping it is little tougher

Materials Needed:

*Grater

*Inner Corn Skin/cover/wrap- optional Banana leaves

*Thread/String to tie

Ingredients:

5 cups Grated White Corn- makes sure you grated it on cheese grater not by knives

3 cups Grated Coconut

2 cups White Sugar

Procedures:

1. In a bowl combine all the ingredients well.

2. Get the Corn skin for wrapping, 2-3 tbsp will enough for 1 suman.

If using the corn skin cover is hard for you, you can use banana leaves but make sure you also place at least 2  sheets of corn covering to get it's flavor, tied all the suman using the thread to secure it will not open or spill the mixture.

3. Steam the finished product for 20 minutes.

 

GINATAANG MAIS

 

Ingredients:

* 3 cups-Grated White Corn-grated in cheese grater  and not by knives

 Optional you can also use 1 cup Sweet/Yellow Corn Kernel

* 2 cups Sinandomeng Rice for White Corn- if you're using Yellow corn use 1 cup Glutinous Rice instead of ordinary rice

* 8 cups Coconut Milk

* 2 cups Coconut Cream

* 1-2 cups of White sugar-Sweetness is depend on your taste.

*1 cup White or Yellow Tapioca Pearls- Optional

Procedures:

1. Wash the Rice before pouring in the soup pot then add the coconut milk and sugar, simmer until the rice is near to cook.

2. When the rice is about to cook add the grated corn or the yellow corn and the tapioca pearls with continues stirring until the corn is cooked and everything is almost thick,add the coconut cream before removing into stove.

 

Both Suman & Ginataan is best to eat & serve hot or cold