Ginataang Mais

Rinse the malagkit (sticky rice) under cold water until the water runs clear, then drain well.

Pour the 5 cups of coconut milk (2nd extraction) into a large pot and bring to a gentle boil over medium heat.

Add the drained malagkit to the boiling coconut milk, stirring constantly to prevent lumps from forming.

Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the sticky rice is mostly cooked and the mixture begins to thicken.

Stir in the canned creamed corn and the mashed young corn, mixing thoroughly to combine with the rice and coconut milk.

Add the sugar and salt to the pot, stirring well until the sugar dissolves completely.

Continue simmering for 8-10 minutes, stirring frequently to prevent sticking, until the mixture reaches a porridge-like consistency.

Slowly pour in the thick coconut milk (1st extraction) while stirring gently, distributing it evenly throughout the dessert.

Simmer for another 2-3 minutes, stirring occasionally, until the ginataang mais is creamy and heated through.

Taste and adjust seasoning with additional sugar or salt as needed, then serve warm in bowls.