Puto Maya is a type of snack that is cook using the steaming method. This is serve as snack in the morning or even in the afternoon. A lot of people eat this with different dish such as Pancit (rice noodles), Dinuguan (Pork cooking pork blood). Growing up my father always go to the market in the morning to get Puto Maya and Bread called Pandesal. Pandesal and Puto Maya goes perfect and then added to that a cup of hot coffee oh my it’s perfect morning.
Anyway, I have not had this in a long time since I left Philippines. When I saw my friend posted her finished on Facebook the other day. I was thinking to myself, if she can make it I can definitely make it. Story short, when I went to the market I bought some coconut milk to complete the ingredients for this recipes. Alright let’s get started. Before I start with the recipes, remember some have different ideas of making this. I made mine completely different than how other chef or cook do their Puto Maya. So let’s get sarted.
On this recipes you need the following ingredients:
- 3 Cups of Glutinous rice
- 2 Can of coconut milk
- 1/2 a teaspoon salt to taste
- 2 tablespoon chopped ginger
- In your steamer add about 6 to 8 cups of water, depending on how big is your steamer. Since I use a big steamer I added about 8 cups of water.
- Then rinse your glutinous rice with water and then drain. Wait for the water to start boiling and then add the rice on the steamer just like you see on the picture.
- Let is steam for about 30 minutes, and then add your chopped ginger to the rice.
- After 30 minutes I then added another an hour and 30 minutes to the clock.
- While the rice and ginger is steam mix the coconut, sugar and salt together. Mix it well.
- Start sprinkling coconut to the rice mix while it steaming. You do this because the coconut is mixture is what make the difference on this procedure. So in between the an hour and half don’t forget to sprinkle the coconut mixture to your glutinous and stir it to cook evenly.
- Once the time is up you can transfer the finished snack on the Pyrex or wrap it with banana leaves or even foil if you don’t have banana leaves on hand like me.
On mine I added another 10 minutes to get it a little sticky. Remember you have to use all the coconut mixture before the time is up. When it’s finish you can serve it hot or cold whichever you prefer. I like mine hot or even warm, and with a sprinkle of white sugar on the top. That’s just how I eat it back when I was young and even now I still like it that way. Let me know if you have any questions or have tried this recipe.