Puto Maya/Sticky Rice. Puto maya, a type of rice cake which originated from Cebu, is made of glutinous rice, fresh ginger and sweetened milk. The rice is first soaked in water for an hour to hasten cook time, steamed with the rest of the concoction until tender and sticky, and then wrapped in banana leaves or molded using individual-sized bowls to serve. Use a spoon to pack the rice firmly into muffin molds.

Fluffy, and tasty, this Filipino steamed rice cake makes a filling snack or a delicious side for savory dishes. Puto made of rice flour and coconut milk are soft, fluffy, and tasty! These Filipino steamed rice cakes are delicious on their own or paired with savory dishes such as pancit and dinuguan. You can have Puto Maya/Sticky Rice using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Puto Maya/Sticky Rice

Prepare 1 1/2 cup of glutinous rice or malagkit rice.
It's 400 ml of coconut milk or gata.
It's 1/4 cup of sugar.
It's 1/2 tsp of salt.
It's 1 tbsp of chopped ginger.

Puto maya is steamed glutinous rice flavored with coconut milk and ginger. Mildly sweet with a hint of saltiness, it's a popular breakfast item in the Visayan region of the Philippines usually paired with sikwate (hot chocolate made from pure cacao and brown sugar) and/or ripe mangoes. They're often wrapped in banana leaves and shaped like triangles. Puto is a classic Filipino rice cake that is made with steaming.

Puto Maya/Sticky Rice instructions

Wash glutinous rice to remove impurities and until water is clear. Soak it in water overnight..
In a bowl, mix coconut milk, sugar, salt and ginger. Then pour in the liquid mixture and the glutinous rice in a wok..
Cook in medium heat. Make sure to stir from time to time to prevent rice from sticking at the bottom of the pan..
Once the milk turns to transparent or oily, thats your cue that its ready to be transferred in the steamer..
Place banana leaves at the bottom and place your partially cooked malagkit rice. Steam for 20-30mins..
Pasck it in banana leaves and serve with hot sikwate, muscovado sugar or ripe mango..

Giving modifications to the original recipe, a puto maya rice cake is now known. Puto is eaten as is or with butter and/or grated fresh coconut, or as an accompaniment to a number of savoury viands (most notably, dinuguan or pork blood stew). Discard ginger and mold cooked sticky rice with cups. Serve with ripe mangoes and sikwate or brown sugar on the side. Chedz Culinary Club Video - Puto Maya Just remember that the soaking part is a very important step in this recipe if you want to go the easy way because it cuts down the cooking time.