Puto Maya and Sikwate’s Bond

Puto Maya and Sikwate’s bond: Start your day with Puto Maya and Sikwate! This Cebuano combination of sticky rice cake with juicy mango and hot chocolate is a delicious and filling treat for breakfast or any time of the day.

Puto Maya and Sikwate's Bond

What is Puto maya in sikwate

  • Puto Maya is a type of sticky rice cake that originates from Cebu. It is made from steamed glutinous rice, fresh ginger juice and sweetened coconut milk. It is usually served wrapped in banana leaves in triangular or round shapes with slices of juicy ripe mango on the side.
  • Sikwate is the Cebuano version of hot chocolate or tsokolate de batirol. It is made by adding tablea (cocoa tablets) and brown sugar to a pot of boiling water and stirring until combined and completely dissolved.

What you will need

  • Sticky rice – or locally known as malagkit. You can use white glutinous rice (pilit) or in combination with black glutinous rice (tapol)
  • Coconut milk
  • Fresh ginger juice – adds a refreshing, peppery flavor; you can use ginger juice or slices of fresh ginger
  • Sugar – adds a touch of sweetness
  • Salt – balances the sweet
  • Tablea – roasted ground pure cocoa
  • Brown sugar – sweetens hot chocolate

Sikwate production

  • If tablea is not available, you can use Dutch unsweetened cocoa powder as a substitute.
  • For a richer and creamier taste, use milk instead of water.

Making puto maya

  • Soak the glutinous rice in water for an hour to ensure quick and even cooking.
  • If your steamer basket has large holes, line them with a tea towel to prevent rice grains from passing through the holes.

Two ways to cook sticky rice

  • On the hob or rice cooker – an easier and faster method
  • In a steamer – traditional method; it takes more work, but the result is a better texture and taste

Submission suggestions

  • Wrap the cooked rice cake in a small bowl while still hot to hold its shape. Turn out onto a serving plate and serve with sikwate and ripe mango.
  • To wrap the banana leaves, cut the banana leaves into 4×7 inch strips and fold them into a cone shape. We insert puto maya into the cone banana leaves while they are still hot and form triangles from them. Serve warm with sikwate and ripe mango.

How to store

  • Store in an airtight container in the refrigerator for up to 3 days. Note that the sticky rice dries out and hardens in the cold.
  • To reheat, steam the puto for about 5 minutes or microwave for about 30 to 40 seconds or until soft.

More snack recipes

Banana fritters coated in batter and fried to fluffy perfection. They are easy to prepare and great for breakfast or a midday snack.

Maya and Sikwate’s bond

Puto Maya and Sikwate is a traditional Filipino breakfast or snack that consists of steamed sticky rice with a cup of rich, thick hot chocolate and usually served with a slice (or two) of juicy mango mango. This delicious Cebuano delicacy is just what you need to start your day!
Preparation time: 10 min
Cooking time: 1 hour 15 minutes
Total time: 1 hour 25 minutes

Ingredients For Puto Maya

  • 2 cups of glutinous rice
  • 2 thumb-sized ginger, peeled and grated
  • 1 can (13.5 ounces) coconut milk
  • 1/2 cup sugar
  • 1/2 teaspoon of salt
  • Manila mango, peeled and sliced

For Sikwate

  • 4 cups of water
  • 4 pieces of table
  • 1/2 cup brown sugar

Instruction

1. Place the glutinous rice in a large bowl and add enough water to cover. Soak for about 1 hour and then drain. Rinse the rice two to three times under cold running water or until the water runs clear. Drain well.
2. Fill the lower part of the steamer with water and bring to a boil on a medium flame.
3. Place the soaked rice in the steam basket and spread the rice over the surface. Place the basket over the steamer, cover and steam the rice for about 30 to 40 minutes or until halfway through.
4. Meanwhile, squeeze the grated ginger with a cloth to extract the juice. Discard the threads.
5. Mix coconut milk, extracted ginger juice, sugar and salt in a bowl. Stir until the sugar and salt dissolve.
6. After 40 minutes, or when the rice is half done, gently add the coconut milk mixture. Mix until well combined.
7. Continue to steam for about 20 to 30 minutes, or until the liquid is absorbed and the rice is fully cooked and tender but not mushy. Remove from heat.
8. While the rice is still hot, wrap it in a small bowl to shape it and turn it over onto a plate. Serve with mango and sikwate. Alternatively, put puto maya in folded banana leaves, shape into a triangle and wrap the leaves.

In a pot or rice cooker

1. If cooking in a crockpot (or rice cooker), combine soaked rice, 1 inch pounded ginger, coconut milk, sugar, and salt.
2. Bring to a boil, uncovered, over medium heat for about 1 to 2 minutes, stirring until the sugar and salt dissolve.
3. Reduce the heat, cover and continue to cook until the liquid is absorbed and the rice is fully cooked and soft but not mushy.

For Sikwate

1. Bring water to a boil in a saucepan over medium heat. Add tabla and brown sugar.
2. Cook, stirring occasionally, for about 3 to 5 minutes or until the tabla and sugar are completely dissolved. Serve hot.

Comment

If your steamer basket has large holes, line them with a tea towel to prevent rice grains from getting through the holes.

Nutritional information

Calories: 401 kcal, Carbohydrates: 73 g, Protein: 5 g, Fat: 11 g, Saturated fatty acids: 9 g, Polyunsaturated fatty acids: 1 g, Monounsaturated fatty acids: 1 g, Cholesterol: 1 mg, Sodium: 165 mg , Sugar: 2 g potassium, 2 g fiber , Vitamin A: 560 IU, Vitamin C: 19 mg, Calcium: 35 mg, Iron: 3 mg

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