Emilie Meyer
Puto Maya is a traditional Filipino dish made with sticky rice, coconut cream, and ginger. It is often served with sweet mango and Sikwate, a rich and warm chocolate drink. The dish is said to have originated in the Visayas and Mindanao regions of the Philippines and is typically made by steaming or boiling sticky rice and infusing it with coconut cream and grated ginger. The rice is then shaped into a dome or wrapped in banana leaves and served with fresh mangoes. Puto Maya can be cooked in a rice cooker or on a stovetop, and the texture and taste can be enhanced by using the traditional steaming method.
| Characteristics | Values |
|---|---|
| Ingredients | Sweet/glutinous rice, coconut cream/milk, ginger, pantusa, banana leaves, mangoes, salt, sugar, water |
| Preparation | Rinse rice until water runs clear, soak rice in water overnight, create coconut mixture by mixing coconut cream/milk with grated ginger and pantusa, drain rice and pour coconut mixture over it, let rice sit in the mixture for 1 hour, cook rice in a rice cooker or steam it |
| Serving | Serve with mangoes and sikwate (hot chocolate), can be served in a bowl or inverted onto a plate and shaped into a dome |
| Storage | Store in an airtight container and refrigerate for up to 3 days, reheat by steaming or microwaving |
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What You'll Learn
- Ingredients: sweet sticky rice, coconut cream, ginger, and pantusa
- Preparation: rinse rice, soak overnight, make coconut mixture, mix rice and coconut
- Cooking: steam rice, pack into a bowl, serve with mangoes and sikwate
- Cooking alternatives: cook in a pot or rice cooker, wrap in banana leaves
- History: a traditional Filipino breakfast or snack, influenced by Spanish colonisation
Ingredients: sweet sticky rice, coconut cream, ginger, and pantusa
Puto maya is a delicacy from Cebu, Philippines. It is a type of sticky rice cake made with sweet sticky rice, coconut cream, ginger, and pantusa. It is usually served with ripe mangoes and sikwate (hot chocolate).
To make puto maya, start by rinsing the sweet sticky rice several times until the water is clear. Cover the rice with clean water and leave it to soak overnight. The next day, make the coconut mixture by mixing coconut cream, grated ginger, and pantusa in a saucepan. Bring this to a boil over medium heat, then turn off the heat and mix until the pantusa is melted. Remove the kitchen towel from the soaked rice and drain the water. Place a strainer on top and pour in the coconut-ginger mixture. Mix well and let the rice sit for 1 hour to infuse.
Line the bowl of your rice cooker with banana leaves. After the rice has infused, pour everything into the rice cooker bowl. Top with small squares of banana leaves and select the "sweet rice" option on your cooker. Once the puto maya is cooked, it will have a dome-like shape. Remove and discard the banana leaves.
Alternatively, you can cook the puto maya in a pot or steamer. After infusing the rice with the coconut mixture, place it in a steamer basket and steam for 30-40 minutes until half-done. In a bowl, combine the coconut milk, extracted ginger juice, sugar, and salt. Stir until the sugar and salt dissolve. After 40 minutes, gently add the coconut milk mixture to the rice. Continue steaming for another 20-30 minutes, stirring occasionally, until the rice is fully cooked and tender but not mushy. Serve with mangoes and sikwate.
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Preparation: rinse rice, soak overnight, make coconut mixture, mix rice and coconut
To cook Puto Maya, you'll need to start by rinsing the rice. Rinse the rice several times with cold water until the water runs clear. This is important to remove any impurities and to make sure your final dish isn't sticky.
Once your rice is rinsed, you'll need to soak it. Cover the rice with clean water and leave it to rest overnight, or for at least an hour if you're short on time. Cover the bowl with a clean kitchen towel to keep any dust or insects out.
The next day, it's time to make the coconut mixture. In a saucepan, mix together coconut cream, grated ginger, and pantusa (or tablea, if you have it). Bring this mixture to a boil over medium heat, then turn off the heat and stir to ensure everything is well combined and melted.
Now it's time to combine the rice and coconut. Drain the water from the soaked rice and place a strainer on top of the bowl. Pour in the coconut ginger mixture and mix well. Leave the rice to sit and infuse in the mixture for about an hour.
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Cooking: steam rice, pack into a bowl, serve with mangoes and sikwate
Puto Maya is a Filipino dish made with sticky rice, coconut cream, and ginger. It is often served with mangoes and sikwate, a rich and warm chocolate drink. The rice can be cooked in a steamer or a rice cooker, although steaming is said to result in a better texture and taste.
To cook the rice, start by rinsing it several times in cold water until the water runs clear. Cover the rice with clean water and leave it to soak for at least an hour or overnight. Drain the rice and, if using a steamer, add water to the steamer and place the rice in a steamer basket with tiny holes. If your steamer doesn't have tiny holes, line the basket with banana leaves or cheesecloth to prevent the rice grains from falling through. Turn the stove to high heat, cover the steamer, and bring the water to a boil. Once boiling, lower the heat to medium-low and let the rice steam for 20 to 45 minutes, stirring occasionally, until the rice is tender but not mushy.
While the rice is cooking, prepare the coconut mixture by combining coconut cream, grated ginger, and, if desired, pantusa or brown sugar in a saucepan. Bring the mixture to a boil over medium heat, then turn off the heat and stir until everything is well combined. After the rice is done steaming, sprinkle it with the coconut mixture and mix until evenly distributed.
To serve, pack the steamed rice into a small bowl while it is still hot to hold its shape. Invert the bowl onto a serving plate and serve with sliced mangoes and sikwate. If you want to serve it the traditional way, scoop the rice onto a small plate and shape it into a dome. Then, fan out some sliced mangoes on the side.
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Cooking alternatives: cook in a pot or rice cooker, wrap in banana leaves
Puto Maya is a Filipino dish made with sticky rice, coconut cream, and ginger. It is traditionally served with mangoes and sikwate, a rich and warm chocolate drink. The rice can be soaked in water overnight to soften the grains and reduce cooking time.
Cooking in a pot
If you choose to cook Puto Maya in a pot, combine soaked rice, coconut milk, grated ginger, sugar, and a pinch of salt in the pot. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved. Then, lower the heat, cover the pot, and continue cooking until the liquid is absorbed and the rice is tender but not mushy.
Cooking in a rice cooker
You can also cook Puto Maya in a rice cooker, which some say results in better texture. First, make the coconut mixture by mixing coconut cream, grated ginger, and pantusa in a saucepan. Bring this to a boil and then turn off the heat, making sure the pantusa is fully melted. Drain the soaked rice and pour the coconut mixture over it, letting it infuse for about an hour. Then, simply select the sweet rice option on your rice cooker and cook.
Wrapping in banana leaves
To wrap Puto Maya in banana leaves, cut the leaves into 4x7-inch strips and fold them into a cone shape. While the Puto Maya is still hot, spoon it into the cones and form them into triangles. The banana leaf wrapping can be removed before serving, and the rice will absorb any remaining cream as it cools.
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History: a traditional Filipino breakfast or snack, influenced by Spanish colonisation
Puto maya is a traditional Filipino breakfast or snack. It is a type of glutinous rice cake made from whole grains of sticky rice, soaked and steamed with coconut milk, ginger, and sometimes a pinch of salt. The name "puto" generally refers to steamed rice cakes in Filipino cuisine. However, puto maya is unique in that it uses whole grains of rice instead of rice flour.
The origins of puto maya can be traced back to the early Filipino food culture and Spanish colonisation. Rice has been a staple in the Philippines for centuries, dating back to pre-colonial times. Indigenous Filipinos consumed rice in various forms, including steamed, boiled, and ground into flour. With the introduction of coconut and sugarcane from early trade routes, Filipinos began experimenting with new ways to prepare their staple food, leading to the creation of puto maya.
During the Spanish colonial era, which lasted from 1521 to 1898, Filipino cuisine evolved significantly due to foreign influences. One of the most notable contributions was the introduction of cacao to the Philippines in the 17th century, brought by the Spaniards from Mexico through the Galleon Trade. This resulted in the widespread cultivation of cacao trees and the production of tablea, pure cacao tablets used for making hot chocolate or sikwate.
As cacao became more accessible, it was combined with existing Filipino sweets, resulting in the iconic combination of puto maya and sikwate. This pairing became a symbol of Filipino hospitality and culinary ingenuity, cherished by Filipinos of all generations. Puto maya is typically served with sikwate and ripe mangoes, either shaped into a dome or wrapped in banana leaves shaped like triangles. This traditional breakfast or snack is a testament to the Philippines' rich history and diverse cultural influences.
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Frequently asked questions
You will need sweet rice, glutinous rice, coconut cream, ginger, sugar, salt, and banana leaves. Some recipes also include black sticky rice, brown sugar, and water.
First, rinse the rice and cover it with clean water. Leave it to rest overnight. The next day, mix the coconut cream, grated ginger, and sugar in a saucepan and bring it to a boil. Pour the coconut mixture over the rice and let it sit for an hour. Then, steam the rice for 20-45 minutes until it is tender. Serve with mangoes and Sikwate (hot chocolate).
Traditionally, Puto Maya is served in a dome shape with slices of sweet, cold, and juicy mango on the side. You can also serve it with roasted sesame seeds or wrap it in banana leaves.
