Recipe: Perfect Puto Maya/Sticky Rice

Puto Maya/Sticky Rice. 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 individual-sized bowls to serve. Puto maya is steamed glutinous rice flavored with coconut milk and ginger.

Great recipe for Puto Maya/Sticky Rice. Follow me in Youtube: Albee Charis Ponio Hello fellow Bisaya 🤗 Probably one of the breakfast staples in every visayan household is the Puto Maya or what others call it Sticky Rice. Use a spoon to pack the rice firmly into muffin molds. 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

1. You need 1 1/2 cup of glutinous rice or malagkit rice.
2. Prepare 400 ml of coconut milk or gata.
3. You need 1/4 cup of sugar.
4. It's 1/2 tsp of salt.
5. You need 1 tbsp of chopped ginger.

Top with grated coconut and sugar just before serving. Puto maya is often paired with slices of ripe mango and a hot sikwate chocolate drink. Add the coconut milk, cover and let it boil. Add the sugar, salt and ginger.

Puto Maya/Sticky Rice instructions

1. Wash glutinous rice to remove impurities and until water is clear. Soak it in water overnight..
2. In a bowl, mix coconut milk, sugar, salt and ginger. Then pour in the liquid mixture and the glutinous rice in a wok..
3. Cook in medium heat. Make sure to stir from time to time to prevent rice from sticking at the bottom of the pan..
4. Once the milk turns to transparent or oily, thats your cue that its ready to be transferred in the steamer..
5. Place banana leaves at the bottom and place your partially cooked malagkit rice. Steam for 20-30mins..
6. Pasck it in banana leaves and serve with hot sikwate, muscovado sugar or ripe mango..

Puto is a classic Filipino rice cake that is made with steaming. Giving modifications to the original recipe, a puto maya rice cake is now known. Puto is eaten as is or with butter and/or grated fresh coconut, or as an accompaniment to a number of savoury viands (most notably, dinuguan or pork blood stew). Puto made of rice flour and coconut milk. Fluffy, and tasty, this Filipino steamed rice cake makes a filling snack or a delicious side for savory dishes.