Puto Maya is one of the popular Cebuano Filipino (kakanin) food. It made of sticky rice cooked in coconut milk much like the Indonesian sticky rice (except for the latter’s pandan flavour and sweet sauce). My favourite version of this is the purple puto maya from Iligan City, PH which my Mama would always buy for breakfast when we’re home. Recipe below is good for 2-3 people, depending on your appetite.
Homemade Cebuano Puto Maya Recipe:
1 c glutinous rice
1 c coconut milk
2 tbsp sugar 1/4 tsp salt 2 thumb-sized crushed ginger (large slices)
How to cook Puto Maya:
- Soak glutinous rice overnight or at least an hour
- In a pan mix coconut milk, sugar, salt and ginger
- Add soaked glutinous rice and let boil in low-medium heat
- Make sure to stir when it starts to boil and clump up
- Remove from stove when rice absorbs most of the liquid and you can see slight oil formed (from coconut milk)
- Place in steamer pot lined with coconut leaves or parchment paper and place rice mix on top
- Steam for 20mins or until desired consistency and softness
- Remove from steamer and remove ginger slices
- Serve with sikwate (hot cocoa) or preferred breakfast drink.
- For coconut milk, I used Coco Mama coconut milk pack.
- If you can get a hold of fresh gata, it will be richer in flavour. Also if you do not want your puto maya oily with fresh gata, you can cut the fresh gata to 2/3 and fill in 1/3 with water.
- Large ginger slices will make it easier for you to remove it before serving
- We don’t have a steamer pot, I used rice cooker and work pretty well
- I used parchment paper to line steamer pot and did not have any problem
- If you’re going to use banana leaves, steam or run leaves in fire to prevent it from tearing
Watch how you can easily cook your own Puto Maya at home: