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Makes 4 to 6 servings
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)
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.
Reprinted with permission from Judy Ann's Kitchen (Anvil Publishing, 2015).
More recipes from Judy Ann Santos-Agoncillo