Up-us.info – 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. Puto is the classic Filipino rice cake traditionally made by steaming.

Mold sticky rice into cups or form into small balls and sprinkle with brown sugar. The Puto Maya is often served with Sikwate and some folks especially my friends told me that they are equally delicious paired with Mango as well. Easy recipe for the Filipino rice cakes called Puto Maya. You can have Puto Maya/Sticky Rice using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Puto Maya/Sticky Rice

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

Puto are steamed Filipino rice cakes usually served as snack or as accompaniment to savory dishes such as dinuguan or pancit. The first time I served this to my non-Filipino friends, I was hesitant because of its rather unappetizing look. Puto bumbong, a type of puto steamed in bamboo tubes commonly sold during the Puto bumbong – traditionally made from a special variety of sticky or glutinous rice (called Puto maya – more accurately, a type of biko. It is made from glutinous rice (usually purple glutinous.

Puto Maya/Sticky Rice instructions

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

Puto is an all-time merienda in the Philippine cuisine derived from the Southern Indian dish Puttu. It is eaten as is or with butter or as an accompaniment to Dinuguan. Puto is a classic steamed Filipino rice-cake shaped like an American muffin and it’s so fluppy! Puto is traditionally white, but you can. Puto maya is steamed rice cake cooked in coconut milk and ginger.