📝 About This Recipe
A beloved treasure from the Central Philippines, Puto Maya is a soul-warming rice cake that balances the creaminess of coconut milk with the subtle, aromatic heat of fresh ginger. Unlike other kakanin, it is characterized by its distinct triangular shape and a texture that is perfectly chewy yet tender. Traditionally served in a banana leaf, it offers a nostalgic journey to the bustling morning markets of Cebu and Bohol.
🥗 Ingredients
The Rice Base
- 2 cups Malagkit (Glutinous White Rice) (high-quality long-grain preferred)
- 4 cups Filtered Water (for soaking the rice)
The Coconut-Ginger Infusion
- 1.5 cups Coconut Milk (Gata) (freshly squeezed or high-fat canned)
- 1/2 cup White Granulated Sugar (adjust to taste)
- 2 tablespoons Fresh Ginger (peeled and finely grated or minced)
- 1 teaspoon Sea Salt (to balance the sweetness)
Preparation and Serving
- 4-5 large pieces Banana Leaves (wiped clean and wilted over an open flame)
- 3-4 pieces Ripe Philippine Mangoes (sliced into cheeks)
- 4 discs Tablea Chocolate (for making traditional Sikwate)
👨🍳 Instructions
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1
Begin by washing the glutinous rice in cold water 2-3 times until the water runs mostly clear. This removes excess surface starch for a better texture.
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2
Place the washed rice in a bowl and cover with 4 cups of water. Let it soak for at least 4 hours, or ideally overnight. This step is crucial for ensuring the grains cook evenly without a hard center.
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3
Drain the soaked rice thoroughly using a fine-mesh sieve.
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4
Prepare your steamer by lining the basket with a piece of wilted banana leaf. Poke a few small holes in the leaf to allow steam to circulate.
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5
Spread the drained rice evenly onto the banana leaf in the steamer. Steam over medium-high heat for 20-25 minutes, or until the rice is translucent and partially cooked (al dente).
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6
While the rice is steaming, prepare the infusion. In a medium saucepan, combine the coconut milk, sugar, grated ginger, and salt.
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7
Simmer the coconut mixture over medium-low heat for 5-8 minutes. Do not let it reach a rolling boil to prevent the coconut oil from separating.
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8
Once the rice is ready, transfer the hot, partially cooked rice into a large mixing bowl.
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9
Pour the warm coconut-ginger mixture over the rice. Stir gently but thoroughly until every grain is coated. Cover the bowl with a lid or plastic wrap and let it rest for 15-20 minutes to allow the rice to absorb the liquid.
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10
Return the rice mixture to the steamer basket. Steam for another 15-20 minutes until the rice is completely tender and the flavors are fully locked in.
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11
Remove from heat and let the Puto Maya cool slightly. It is best handled when warm but not scalding.
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12
To serve traditionally, place a scoop of rice onto a square of banana leaf and fold it into a pyramid or cylinder shape, pressing firmly to compact the rice.
💡 Chef's Tips
Soaking the rice is non-negotiable; skipping this will result in unevenly cooked grains with crunchy centers. Use fresh ginger rather than powder for that signature aromatic bite that defines authentic Puto Maya. If you cannot find banana leaves, parchment paper works as a substitute, though you will miss the subtle tea-like aroma the leaf imparts. For an extra creamy result, use 'unang piga' (first press) coconut milk which has the highest fat content. Always wilt your banana leaves over a stove flame for a few seconds to make them pliable and prevent tearing.
🍽️ Serving Suggestions
Serve warm with sweet, chilled Philippine Carabao mangoes for the classic flavor pairing. Accompany with a steaming cup of hot 'Sikwate' (Filipino hot chocolate made from cacao tablea). Top with a sprinkle of 'muscovado' sugar or toasted coconut flakes for added texture. Enjoy as a heavy breakfast or a mid-afternoon snack (merienda). Pair with a side of salty dried fish (danggit) if you enjoy the traditional sweet-and-salty Filipino breakfast contrast.