Ginataang Mais with Sago and Langka

Steps

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1. 1
   Bring 2 quarts of water to a boil, add the mini sago, and cook for about 10 minutes. Turn off the heat, cover, and let sit for 10 minutes until the pearls become translucent.
   ≈0:12
2. 2
   Rinse the cooked sago under water and drain well.
   ≈0:28
3. 3
   Heat the coconut milk over low heat, being careful not to boil it to prevent separation.
   ≈0:28
4. 4
   Using a sharp knife, cut the kernels from the fresh corn cobs to separate them.
   ≈0:45
5. 5
   Add the corn kernels to the heated coconut milk and simmer over low heat until they are almost tender.
   ≈0:51
6. 6
   When the corn kernels are nearly cooked, add the glutinous rice, stir to distribute, and continue simmering. Check and stir regularly to prevent sticking or burning.
   ≈0:59
7. 7
   Add the sweetened jackfruit along with its syrup to enhance flavor and aroma.
   ≈1:16
8. 8
   Pour in coconut cream for extra richness and continue simmering until the glutinous rice is soft and has expanded.
   ≈1:32
9. 9
   Add the mini sago and stir to distribute throughout the mixture.
   ≈1:50
10. 10
    Add sugar and stir until fully dissolved. Since the jackfruit syrup is already sweet, reduce the sugar amount accordingly. Taste and adjust sweetness as needed.
    ≈2:09
11. 11
    Simmer for a few more minutes until the sago and langka are fully heated through, then serve.
    ≈2:17
12. 12
    Serve hot in bowls, drizzling extra coconut milk on top. Enjoy as a midday snack or breakfast treat.
    ≈2:27