Puto Maya

Puto is the Filipino local name for steamed rice cake. Puto can a be dessert, but most often served as snacks, and best accompanied by savory dishes like dinuguan or pancit. The most popular variety of puto is the buttered puto, which is a puto topped with melted cheese, butter or salted egg.

Filipinos are well known for being creative, even when it comes to food, lets take for example this humble puto, which has numerous varieties and one of which is called puto maya.

Puto Maya, just like other Puto is made from glutinous rice,  soaked in water, drained and then placed into a steamer. This rice mixture is then combined with coconut milk, salt, sugar, ginger juice and returned to the steamer. It can be eaten plain itself, or the preferred way, that is with grated coconut and dipped with sugar with sesame seeds. Some enjoy it, with chunks for fresh fruits like mango and a hot sikwate, to keep you comfy and warm during the rainy days.

If you are interested and would like to trying cooking Puto Maya, below are the simple recipe and steps on how do it yourself.

I N G R E D I E N T S

  • 1 ½   cups of malagkit (glutinous or sticky rice)
  • 1        cup regular rice
  • 2 ¾  cups gata (coconut milk)
  • 1        cup water
  • ½     cup sugar
  • 1 ½  cups grated coconut
  • 1        tbsp sesame seeds

M E T H O D 

  1. Combine the malagkit and regular rice in a pot.
  2. Add the coconut milk and water. Stir well.
  3. Boil the mixture for 20 minutes or until the rice is soft and fully cooked.
  4. Use a spoon to pack the rice firmly into muffin molds.  Let it cool.
  5. Once cool, remove the rice cakes from the molds, if no muffins molds you could simply roll it in your palm but make sure it is not hot  and transfer to a serving dish,served with ripe mango or grated coconut, sugar with sesame seeds and a sikwate.

 

9 thoughts on “Puto Maya

  • August 20, 2016 at 4:55 pm
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    I didn’t try these when I was in the Philippines. I’m going back in October- I’ll have to find them then. They look delicious!

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  • August 20, 2016 at 11:35 am
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    I’m so excited. I’ll be heading to the Philippines in October. Can’t wait to try these rice balls. Good to know that there are so many to choose from. Can’t wait! Thanks for sharing.

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  • August 20, 2016 at 6:14 am
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    The best thing we have a very native xish named ‘Puttu’ that is steamed rice cakes too! Its made with roasted rice powder mixed with wayer to form wet crumbs and put into the steaming puttu maker along with grated coconut. Eaten with sugar and bananas or curries forms an important breakfast in Kerala, India. You can google it up and see how similar it is with Puto!

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  • August 19, 2016 at 6:01 pm
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    I’ve never tried Filipino food before. This definitely sounds interesting!

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  • August 18, 2016 at 6:59 pm
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    When my grandma is still alive i remember her cook puto maya. It really taste and smell good.

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  • August 18, 2016 at 6:49 pm
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    I used to buy this after mass selling on the streets near the church. It really taste good.

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  • August 18, 2016 at 6:16 pm
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    What pops in my mind when i hear about puto maya is something like a sticky rice meal. We usually cook this during Holy Week and for offerings also.

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