Homemade Cebuano Puto Maya Recipe

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:

  1. Soak glutinous rice overnight or at least an hour
  2. In a pan mix coconut milk, sugar, salt and ginger
  3. Add soaked glutinous rice and let boil in low-medium heat
  4. Make sure to stir when it starts to boil and clump up
  5. Remove from stove when rice absorbs most of the liquid and you can see slight oil formed (from coconut milk)
  6. Place in steamer pot lined with coconut leaves or parchment paper and place rice mix on top
  7. Steam for 20mins or until desired consistency and softness
  8. Remove from steamer and remove ginger slices
  9. Serve with sikwate (hot cocoa) or preferred breakfast drink.

Kusina Notes:

  • 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:

Easy Homemade Pandesal or Filipino Bread Roll Recipe

Want to bake your own pandesal? Overwhelmed or intimidated at the thought of baking pandesal from home? Pandesal is a traditional Filipino bread roll and the most popular bread in the Philippines. It is baked in the wee hours in bakeries all over the country being a staple and typically served during breakfast in a Filipino household.

Baking your own pandesal can be overwhelming, especially for a new homebaker. Here is a simple and easy to follow Pandesal or Filipino Bread Roll.

Pandesal or Filipino Bread Roll Recipe

200 mL milk (warm to touch)
1 1/2 tsp yeast (+2 tsp sugar)
2 c flour
2 Tbsp powdered milk
1/4 c sugar
1 tsp salt
2 medium-sized egg yolks
1/4 c oil (canola/vegetable oil) Breadcrumbs for coating

How to make Filipino Pandesal:

  1. Mix in a small bowl the warm milk, yeast & sugar and activate for 5 mins.
  2. In a larger bowl, add the dry ingredients: flour, powdered milk, sugar and salt
  3. Make a well in the center of the dry ingredients and add egg yolks, oil and yeast
  4. Knead by hand for 12-15 mins. When kneading, fold the dough in half and press forward with the heel of your hands to press it flat and fold it in. Turn the dough, press forward to flatten it and fold it in. Repeat the process when kneading.
  5. Cover & let rest for 2 hours
  6. Uncover & knead for another 3mins
  7. Cover & let rest for 20 mins
  8. Cut & shape according to preferred weight and/shape
  9. Cover with breadcrumbs and place in lined baking pan/sheet 10. Cover and final proof for 1H
  10. Bake: 160C for 20 to 30mins (or until golden brown).
  11. Turn the baking tray halfway the baking time for even baking.
  12. Serve hot or warm with you preferred butter or jam and hot sikwate (chocolate drink) or your preferred breakfast drink.
  13. Recipe makes 12-15 Pandesal, depending on bun size

Watch how you can easily bake your own Filipino Pandesal at home: