Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, puto maya/sticky rice. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Puto Maya/Sticky Rice is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Puto Maya/Sticky Rice is something which I have loved my entire life.

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. 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.

To begin with this recipe, we must prepare a few ingredients. You can cook puto maya/sticky rice using 5 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Puto Maya/Sticky Rice:

1. Take 1 1/2 cup glutinous rice or malagkit rice
2. Prepare 400 ml coconut milk or gata
3. Prepare 1/4 cup sugar
4. Prepare 1/2 tsp salt
5. Make ready 1 tbsp chopped ginger

Davao's puto maya, however, is a concoction with more heft — this serving of sticky rice steamed with coconut milk and a little sugar could well leave you feeling full for hours. The rice is sweet, with just a hint of ginger, and often served with slivers of ripe mango if these are in season. Puto is a classic Filipino rice cake that is made with steaming. Giving modifications to the original recipe, a puto maya rice cake is now known.

Instructions to make Puto Maya/Sticky Rice:

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 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. Puto made of rice flour and coconut milk.

So that is going to wrap it up for this exceptional food puto maya/sticky rice recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!