I LEARNED a new recipe today (January 8, 2020), and I would like to share it with you. It is the recipe of Binuyok nga Mais, a corn rice dish from Samar which is said to originate from Cebu. I had a handful of corn grits lying around the house for a few months and I wanted to whip up a dish that would use the corn grits as an ingredient. In the course of a conversation last week, my caregiving assistant, Belen Carasaquit, mentioned that in her home province Samar, they made Binuyok nga Mais with corn grits. It is a sweetened corn rice dish cooked with coconut cream and is eaten for merienda, accompanied by a cup of coffee. It can also be eaten for lunch or dinner and is best enjoyed with fried dried fish and chopped tomatoes as a savory meal.
So, today, I asked Belen to make Binuyok nga Mais, which is easy to cook and needs only four ingredients—corn grits, brown or washed sugar, kakang-gata (coconut cream) and water—and we had it for lunch.
1/2 to 3/4 cup brown or washed sugar
300 ml. kakang-gata (coconut cream)
300 ml. water
1-1/3 cups binlod nga mais (corn grits)
1. Combine sugar, kakang-gata and water in a pot. Use 1/2 cup sugar if intention is to eat the binuyok with savory accompaniments; use 3/4 cup sugar if it is for merienda. Bring to a boil, stirring constantly.
2. When mixture boils, add corn grits.
3. Stir until mixture turns almost dry. This will take only a few minutes.
4. Cover pot and allow corn grits to cook thoroughly.
5. Fluff up and enjoy for merienda, lunch or dinner.