Puto Maya Recipe
This Puto Maya recipe is made with sticky rice, coconut cream infused ginger and pantusa. Serve with some fresh cut sweet mango and Sikwate.
Servings: 4 Servings
Equipment
- Rice Cooker
Ingredients
- 1 Cup Sweet Sticky Rice Grains
- 1 Can Coconut Cream or Coconut Milk About 400ml
- 125 g Pantusa or any sugar
- 1 Inch Fresh Ginger grated
- 1 Mango Sliced
- 1 Teaspoon Roasted sesame seeds for garnish
Instructions
- *Note before starting you will need to soak the clean rice overnight.*
- Rinse the rice several times until the water is clear. To rinse rice pour water over the rice until covered and agitate it with your hands. Pour out the dirty water and keep repeating until the water is clear.
- Cover the rice with clean water and leave to rest overnight. Cover the top with a clean kitchen towel.
- *The next day*
- Make the coconut mixture. In a saucepan mix together the coconut cream, grated ginger and pantusa. Bring to a boil over medium heat and then turn off the heat and mix to make sure the pantusa is all melted.
- Take the kitchen towel off the soaking rice and drain the water it was sitting in. Place a strainer on the top and pour in the coconut ginger mixture.
- Mix well and leave the rice to sit in the mixture for 1 hour to fully infuse into the rice.
- While it is infusing line the bowl of your rice cooker with banana leaves. After the rice has been sitting for 1 hour pour everything into the banana leaf lined rice cooker bowl. Top with small squares of banana leaves.
- Pick the sweet rice option on your rice cooker and cook.
- When it's done the Puto Maya will look like it will have some extra coconut cream. It's okay! Take off all the banana leaves and discard.
- Then mix the rice with a rice spoon and you will see any cream be absorbed into the rice as it cools down.
- To serve divide the pantusa into 4 small bowls and top with sliced fresh cold mangoes and sprinkle with roasted sesame seeds.