Jump-start your day with Puto Maya and Sikwate! This Cebuana combination of sticky rice cake with juicy mangoes and hot chocolate are a delicious and filling treat for breakfast or anytime of the day.
What is Puto maya at sikwate
- Puto Maya is a type of sticky rice cake that originated from Cebu. It’s made of steamed glutinous rice, fresh ginger juice, and sweetened coconut milk. It’s usually served wrapped in banana leaves in triangle or round shapes with slices of juicy ripe mangoes on the side.
- Sikwate is the Cebuano version of hot chocolate or the tsokolate de batirol. It is prepared by adding tablea (cocoa tablets) and brown sugar into a pot of boiling water and stirring it until combined and fully dissolved.
What you’ll need
- Glutinous rice– or locally known as malagkit. You can use white sticky rice (pilit) or in combination with black sticky rice (tapol)
- Coconut milk
- Fresh ginger juice– adds a refreshing, peppery flavor; you can use ginger juice or fresh ginger slices
- Sugar– adds a touch of sweetness
- Salt– balances the sweet
- Tablea– roasted ground pure cacao
- Brown sugar– sweetens the hot chocolate
Making the sikwate
- If tablea is not available, you can use Dutch-processed unsweetened cocoa powder as a substitute.
- Use milk instead of water for a richer and creamier taste.
Making the puto maya
- Soak the glutinous rice in water for an hour to ensure fast and even cooking.
- If your steamer basket has big holes, line with a cheesecloth to prevent the rice grains from going through the holes.
Two methods to cook the sticky rice
- On the stovetop or rice cooker– easier and quicker method
- In the steamer– the traditional method; requires more work but results in better texture and taste
- Pack the steamed rice cake into a small bowl while it is still hot to hold its shape. Invert on a serving plate and serve with sikwate and ripe mangoes.
- To wrap in banana leaves, cut the banana leaves into 4×7 inches strips and fold into a cone shape. While still hot, spoon the puto maya into the coned banana leaves and form them into triangles. Serve warm with sikwate and ripe mangoes.
How to store
- Store in an airtight container and refrigerate for up to 3 days. Note that the sticky rice dries and hardens when cold.
- To reheat, steam the puto in a steamer for about 5 minutes or warm in a microwave for about 30 to 40 seconds or until soft.
For the Puto Maya
- 2 cups glutinous rice
- 2 thumb-size ginger, peeled and grated
- 1 can (13.5 ounces) coconut milk
- 1/2 cup sugar
- 1/2 teaspoon salt
- Manila mangoes, peeled and sliced
For the Sikwate
- 4 cups water
- 4 pieces tablea
- 1/2 cup brown sugar
- In a large bowl, place glutinous rice and add enough water to cover. Soak for about 1 hour and then drain. Under cold running water, rinse rice two to three times or until water runs clear. Drain well.
- Fill the lower part of the steamer with water and bring to a boil over medium heat.
- Place soaked rice in a steamer basket, spreading the rice across the surface. Place the basket over the steamer, cover, and steam rice for about 30 to 40 minutes or until half-done.
- Meanwhile, squeeze the grated ginger using a cheesecloth to extract the juice. Discard fibers.
- In a bowl, combine the coconut milk, the extracted ginger juice, sugar, and salt. Stir until sugar and salt are dissolved.
- After 40 minutes or when rice is half done, gently add coconut milk mixture. Stir until well combined.
- Continue to steam for about 20 to 30 minutes or until liquid is absorbed, and rice is fully cooked and tender but not mushy. Remove from heat.
- While still hot, pack rice into a small bowl to shape and invert on a plate. Serve with mangoes and sikwate. Alternatively, spoon puto maya in folded banana leaves, shape into a triangle, and wrap with the leaves.
In a pot or rice cooker
- If cooking in a pot (or rice cooker), combine soaked rice, 1 thumb-size pounded ginger, coconut milk, sugar, and salt.
- Over medium heat, bring to a boil uncovered for about 1 to 2 minutes, stirring until sugar and salt are dissolved.
- Lower heat, cover, and continue to cook until liquid is absorbed and rice is fully cooked and tender but not mushy.
For the Sikwate
- In a saucepot over medium heat, bring water to a boil. Add the tablea and brown sugar.
- Cook, stirring occasionally, for about 3 to 5 minutes or until the tablea and sugar are fully dissolved. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”