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
- Combine the malagkit and regular rice in a pot.
- Add the coconut milk and water. Stir well.
- Boil the mixture for 20 minutes or until the rice is soft and fully cooked.
- Use a spoon to pack the rice firmly into muffin molds. Let it cool.
- 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.