AI-generated image

Share this recipe

Puto maya

Name: Puto maya
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Filipino
Ingredients: 300 g glutinous rice; 300 ml coconut milk; 3 cm fresh ginger; 0.5 tsp salt; 2 tbsp sugar; 2 ripe mango; 80 g tablea (pure cacao tablets); 600 ml water; 3 tbsp brown sugar

Ginger sticky rice with mango

Puto maya: Cebuano steamed ginger sticky rice with sikwate and ripe mango

Features:

At dawn in Cebu's Carbon Market and in towns across the Visayas, vendors sell puto maya: sticky rice steamed with coconut milk and ginger, often purple from heirloom rice, shaped into little mounds. It is eaten with a cup of sikwate, a thick drink of local tablea cacao, and slices of sweet ripe mango. The mistake is skipping the soak; unsoaked glutinous rice steams up hard in the middle. Soak it for at least 4 hours or overnight. Chef's tip: steam the rice first with half the coconut milk, then fold in the rest and steam again; the rice stays chewy and glossy instead of gluey.

Total time: 60 min
Difficulty: medium
Serves: 4

One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves4

For the puto maya

10 ½ oz glutinous ricesoaked 4 hours or overnight
1 ¼ cups coconut milk
1 ⅛ in fresh gingerfinely grated
½ tsp salt
2 tbsp sugar
2 ripe mangosliced

For the sikwate

2 ⅞ oz tablea (pure cacao tablets)
2 ½ cups water
3 tbsp brown sugar

Shop this recipe on Amazon

Spices & pantry

Fresh ingredients (2)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/5 done

Step 1: Drain 10 ½ oz glutinous rice and mix with 1 ⅛ in fresh ginger, ½ tsp salt and half the 1 ¼ cups coconut milk. Spread in a heatproof dish lined with a banana leaf or baking paper.
Step 2: Steam over boiling water for 25 minutes, until the grains are tender.
25 min
Step 3: Stir in the rest of the coconut milk and 2 tbsp sugar, then steam for 15 minutes more until the liquid is absorbed and the rice is glossy and sticky.
15 min
Step 4: For the sikwate, simmer 2 ⅞ oz tablea (pure cacao tablets) in 2 ½ cups water with 3 tbsp brown sugar over a low heat for 10 minutes, whisking (or twirling a wooden batirol) until smooth and frothy.
10 min
Step 5: Shape the rice into small mounds with a wet cup and serve with 2 ripe mango and the hot sikwate.

Nutrition per serving

Calories: 470 kcal
Protein: 6 g
Carbs: 82 g
Fat: 14 g
Fibre: 3 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does puto maya take?: About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?: Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of glutinous rice?: Any long-grain rice, same amount.
What can I use instead of coconut milk?: Single cream, same amount (not dairy free).

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Tiyula itumBlack beef soup

Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.

180 min

Filipino Soups

by KrazyBadal 2 views

Sabudana khichdiSago with peanuts and potato

Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.

25 min

Indian Breakfast & Brunch

by KrazyBadal 2 views

Doi chiraFlattened rice with curd

Nothing is cooked for doi chira, which is why it has been the breakfast of farmers and fishermen in Barisal for generations: flattened rice is rinsed, softened in thick, slightly sour curd and sweetened with jaggery or sugar, then mashed together with a ripe banana. The texture is soft and creamy with a little chew from the rice flakes, and the taste is cool, sweet and tangy. It is eaten on hot summer mornings, at village fairs and as part of the Pohela Boishakh spread, and it is a favourite of children and of anyone fasting who wants something gentle. The usual misstep is soaking the chira for too long, which turns it to paste; a quick rinse is all it needs before the curd does the rest. Chef's tip: use thick-cut chira, not the thin kind for frying, so the flakes hold their shape.

10 min