Steaming Soft And Sweet Puto Maya

Puto Maya is a popular delicacy from the Philippines, specifically Cebu and Bohol. It is a type of sticky rice cake made of steamed glutinous rice, fresh ginger juice, and sweetened coconut milk. It is usually served wrapped in banana leaves in triangle or round shapes with slices of juicy ripe mangoes on the side. In this article, we will discuss how to cook Puto Maya using a steamer.

Soaking the rice

Firstly, you will need to prepare the glutinous rice by washing and rinsing it. Place the desired amount of glutinous rice in a bowl or pot and cover it with water. Use your hands to gently wash the rice, agitating the water and rice together. Then, drain the cloudy water and repeat this process until the water runs clear. This step is crucial to remove any impurities and excess starch from the rice.

Next comes the soaking. For the best results, it is recommended to soak the glutinous rice in water for at least 2-3 hours, but preferably overnight. This extended soaking time allows the rice grains to absorb enough water, ensuring that they cook evenly and become tender during the steaming process. If you are short on time, a minimum of one hour of soaking will suffice, but the longer soaking time will yield better results in terms of texture and cooking time.

While you are waiting for the rice to soak, you can prepare the other ingredients and make the coconut milk mixture. This mixture typically includes coconut milk, sugar, and a pinch of salt. Combine these ingredients in a separate bowl and stir until the sugar and salt are fully dissolved, creating a homogeneous mixture.

Once the rice has finished soaking, drain the water and give the rice a quick final rinse before proceeding to the next step of steaming. Remember to have your steamer basket ready and lined with cheesecloth or banana leaves if it has large holes to prevent the rice grains from falling through during cooking.

Preparing the steamer

Firstly, ensure you have the right equipment. You will need a steamer with a steamer basket that has tiny holes. If your steamer basket has big holes, it is important to line it with cheesecloth or banana leaves to prevent the rice grains from falling through during cooking. This extra step ensures that your puto maya turns out perfectly without any grains escaping.

Next, fill the lower part of the steamer with water and bring it to a boil over medium heat. The water level should be sufficient to generate steam for the duration of cooking, so ensure your steamer is full enough.

Now it's time to prepare the rice. Rinse the glutinous rice with water to remove any impurities. If you are using a combination of white and black sticky rice, as is traditional in some regions, be sure to soak the black glutinous rice in water overnight first. This helps to soften the grains and reduce cooking time. After soaking, rinse the black rice with cold water to remove the purple colour, and then mix the black and white rice together in a mixing bowl.

Once the rice is ready and your steamer is boiling, it's time to assemble. Add the rice to the steamer basket, spreading it evenly across the surface with a spatula or flat-ended cooking spoon. At this stage, you can also add other ingredients like sliced ginger, which will infuse flavour into the rice as it steams.

Finally, cover the steamer and adjust the stove dial to high. Bring it to a boil, and then lower the heat to medium-low and let the rice steam. The initial high heat will help generate a good level of steam, and reducing the heat will ensure the rice cooks through without burning.

Cooking the rice

Once the rice is ready, it's time to start cooking. If you are using a steamer, fill the lower part with water and bring it to a boil over medium heat. Place the soaked rice in a steamer basket, spreading it evenly across the surface. Place the basket over the steamer, cover, and steam the rice for about 30 to 40 minutes, or until it is half-done.

While the rice is steaming, you can prepare the coconut milk mixture. Combine coconut milk with the extracted ginger juice, sugar, and salt in a bowl. Stir until the sugar and salt are dissolved, and the mixture is well blended. Set this aside until the rice is ready.

After the rice has steamed for about 40 minutes, or when it is half-done, gently add the coconut milk mixture. Stir the rice and mixture until they are well combined. Continue to steam the rice for an additional 20 to 30 minutes, or until the liquid is absorbed, and the rice is fully cooked. The rice should be tender but not mushy.

Once the rice is cooked, it's time to serve. Puto Maya is often served wrapped in banana leaves, shaped like triangles. You can cut the banana leaves into strips and fold them into cones. While the rice is still hot, spoon the puto maya into the cones and form them into triangles. Serve with ripe mangoes and sikwate (hot chocolate) for a traditional and delicious Filipino treat.

Making the coconut milk mixture

If you're making puto maya with black sticky rice, you'll need to soak the rice in water overnight before cooking. This softens the grains and makes cooking faster. If you don't have time for this step, boil the rice in water and simmer on low heat for 30 minutes. After soaking, rinse the black rice with cold water to remove the purple colour.

Mix the black and white glutinous rice in a bowl, then add the rice and ginger to the steamer. Spread the mixture evenly, then bring the steamer to a boil. Once boiling, lower the heat to medium-low and let it steam for 45 minutes, mixing the rice every 10 minutes or so.

After 45 minutes, sprinkle the rice with the coconut milk mixture and mix until it's evenly distributed. Cover the steamer and continue cooking for an additional 20 to 30 minutes, until the rice is tender but not mushy.

Serving suggestions

Puto maya is a delicious and filling treat for breakfast or any time of the day. It is a type of sticky rice cake that originated in Cebu, Philippines. It is typically served with sikwate (hot chocolate) and slices of ripe mangoes on the side.

• Wrap the puto maya in banana leaves: Cut the banana leaves into 4x7-inch strips and fold them into a cone shape. While the puto maya is still hot, spoon it into the cone-shaped banana leaves and form them into triangles. This traditional serving method adds a unique flavour and aroma to the dish.
• Serve with sikwate and ripe mangoes: Puto maya is commonly served with a cup of rich, thick sikwate (hot chocolate) and slices of juicy Manila mangoes. This combination is a delicious and classic pairing that complements the sticky rice cake perfectly.
• Sprinkle with brown sugar: For an extra touch of sweetness, sprinkle some brown sugar on top of the puto maya before serving. This adds a delicious crunchy texture to the dish.
• Mould into shapes: You can mould the puto maya into various shapes, such as triangles or rounds, to make them more appealing and fun to eat.
• Serve as part of a snack platter: Puto maya can be a great addition to a snack platter, paired with other Filipino delicacies or sweet treats.
• Accompany with savoury dishes: Puto maya can also be served as a side dish to savoury viands such as dinuguan (pork blood stew). The sweetness of the sticky rice cake can balance out the savoury flavours of the main course.

Frequently asked questions