Puto Maya/Sticky Rice. This is probably a staple in every Cebuano home. Puto maya, a type of rice cake which originated from Cebu, is made of glutinous rice, fresh ginger and sweetened milk. The rice is first soaked in water for an hour to hasten cook time, steamed with the rest of the concoction until tender and sticky, and then wrapped in banana leaves or molded using.
Puto maya can be made from plain sticky rice (pilit) or with a combination of black sticky rice (tapol) to give it that speckled look.
How to cook Puto Maya with Mangoes and Sikwate.
Add coconut milk, cover, and bring to a boil.
You can have Puto Maya/Sticky Rice using 5 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Puto Maya/Sticky Rice
- It's 1 1/2 cup of glutinous rice or malagkit rice.
- It's 400 ml of coconut milk or gata.
- You need 1/4 cup of sugar.
- It's 1/2 tsp of salt.
- Prepare 1 tbsp of chopped ginger.
Once boiling, add remaining ingredients and stir. The Puto Maya is often served with Sikwate and some folks especially my friends told me that they are equally delicious paired with Mango as well. Puto is the classic Filipino rice cake traditionally made by steaming. Puto bumbong, a type of puto steamed in bamboo tubes commonly sold during the Puto bumbong - traditionally made from a special variety of sticky or glutinous rice (called Puto maya - more accurately, a type of biko.
Puto Maya/Sticky Rice instructions
- Wash glutinous rice to remove impurities and until water is clear. Soak it in water overnight..
- In a bowl, mix coconut milk, sugar, salt and ginger. Then pour in the liquid mixture and the glutinous rice in a wok..
- Cook in medium heat. Make sure to stir from time to time to prevent rice from sticking at the bottom of the pan..
- Once the milk turns to transparent or oily, thats your cue that its ready to be transferred in the steamer..
- Place banana leaves at the bottom and place your partially cooked malagkit rice. Steam for 20-30mins..
- Pasck it in banana leaves and serve with hot sikwate, muscovado sugar or ripe mango..
It is made from glutinous rice (usually purple glutinous. Puto is an all-time merienda in the Philippine cuisine derived from the Southern Indian dish Puttu. It is eaten as is or with butter or as an accompaniment to Dinuguan. Puto is a classic steamed Filipino rice-cake shaped like an American muffin and it's so fluppy! Puto is traditionally white, but you can.