Puto is a traditional steamed Filipino rice-cake. There are many regional variations of puto and this one is made by cooking glutinous or sticky rice with coconut milk. The Tagalog phrase “gaya-gaya puto maya” is used to tease someone who is imitating another person (with “gaya” meaning “to imitate”). Puto Maya is an imitation or cheats version of the traditional puto.
The combination of sweet and slightly salty sticky rice paired with thick, velvety Tsokolate is unbeatable. Whilst this is technically a dessert, it goes down a treat for a nourishing and delicious breakfast too.
Ingredients
- 600 g white glutinous rice
- 1000 ml full fat coconut milk
- 80-160 g coconut sugar
- 30 g ginger
- 4 x Tableya of Tsokolate Lola
- 200 ml filtered water
- Coconut sugar to taste
Method
- Wash and peel ginger and slice thinly.
- Place glutinous rice in a large bowl. Wash and drain thoroughly three times and set aside.
- In a bowl or saucepan, dissolve 80-160 g coconut sugar in the coconut milk. Add the sliced ginger.
- Place washed rice and coconut milk mixture into a rice cooker or pressure cooker and mix well to combine.
- Turn on pressure cooker or rice cooker and use “white rice” setting.
- A few minutes before the rice is finished cooking, prepare your Tsokolate.
- Place 4 tableya of Lola’s Blend in a saucepan along with 200 ml of water.
- Bring to a simmer and whisk until the tableya is dissolved and the mixture has thickened and emulsified. Sweeten to taste with coconut sugar and pour into your favourite cup.
- To serve the Puto Maya, scoop out some of the cooked rice, removing any large pieces of ginger (unless eating big pieces of ginger is your vibe). Drizzle over some Tsokolate and enjoy the perfect bite!
