From the recipe collection
Tinigib White Corn Porridge
Slow-cooked porridge of native Tinigib white corn with coconut milk, muscovado, and a pinch of salt.
- Prep time
- 15 min plus soaking
- Cook time
- 1 hr 20 min
- Yield
- 6
- Audio recipe
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Ingredients
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Method
- Pick over the corn for stones, rinse thoroughly, and soak overnight if the grits are coarse.
- Drain and combine with 6 cups fresh water and pandan if using.
- Bring to a boil, then simmer gently for 45–70 minutes, stirring and adding hot water as needed, until kernels are tender.
- Remove pandan and stir in coconut milk, sugar, and salt.
- Continue simmering 10–15 minutes until creamy but still visibly corn-based.
- Add coconut cream and cook 3 minutes without boiling hard.
- Taste for sweetness and tenderness; older corn may need more time, not more sugar.
- Serve warm with toasted coconut.
