Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, puto maya/sticky rice. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Puto Maya/Sticky Rice is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Puto Maya/Sticky Rice is something which I’ve loved my whole life.
Use a spoon to pack the rice firmly into muffin molds. Top with grated coconut and sugar just before serving. Puto maya is often paired with slices of ripe mango and a hot sikwate chocolate drink.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook puto maya/sticky rice using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Puto Maya/Sticky Rice:
- Prepare 1 1/2 cup glutinous rice or malagkit rice
- Get 400 ml coconut milk or gata
- Take 1/4 cup sugar
- Get 1/2 tsp salt
- Get 1 tbsp chopped ginger
Add the sugar, salt and ginger. Add coconut milk, cover and let it come to a boil. When boiling, add the rest of the. Puto is a classic Filipino rice cake that is made with steaming.
Steps to make Puto Maya/Sticky Rice:
- 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). Puto Maya is a classic Filipino rice cake enjoyed for snacks or dessert, with origins from Cebu, a Visayan province. The easy recipe consists of glutinous rice cooked in coconut cream, then steamed. The round-shaped rice cakes are sprinkled with fresh coconut meat slivers and served with fresh, ripe mangoes in season and cups of piping-hot cocoa, called Sikwate in Cebu.
So that’s going to wrap it up for this special food puto maya/sticky rice recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
