Biggest Puto Maya/Sticky Rice overstock. 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.
It is made from glutinous rice (usually purple glutinous. Puto maya is steamed rice cake cooked in coconut milk and ginger. The well-loved kakanin is the perfect partner for Filipino hot chocolate because they complement each others' taste. You succeed browning fricassee Puto Maya/Sticky Rice practicing 5 receipt than 6 as a consequence. Here you are perform.
procedure of Puto Maya/Sticky Rice
- add 1 1/2 cup of glutinous rice or malagkit rice.
- You need 400 ml of coconut milk or gata.
- Prepare 1/4 cup of sugar.
- then 1/2 tsp of salt.
- then 1 tbsp of chopped ginger.
In Davao City, the best place to have puto maya is at the Bangkerohan Public Market where they serve it, day in. 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 Maya/Sticky Rice in succession
- 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..
Puto is traditionally white, but you can. Your cravings for puto maya (sticky rice) - in tapul or white variety, sikwate (tablea drink) or kinutil (sikwate with rice wine) will surely be satisfied with Del Mar. Their puto maya is not mixed, it is truly made of sticky rice. The sikwate is very rich, very cocoalatey and you can opt with or without milk. Puto is generally moist, soft with fine grain with a whiff of yeasty aroma and anise seeds.