From the recipe collection
Puto Maya
Ginger-scented sticky rice cooked in coconut milk, usually served for breakfast or merienda with sikwate.
- Prep time
- 20 min plus soaking
- Cook time
- 35–45 min
- Yield
- 6
- Audio recipe
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Ingredients
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Method
- Rinse the glutinous rice and soak it 2–4 hours, then drain for at least 15 minutes.
- Combine coconut milk, water, ginger, sugar, and salt in a heavy pot and bring to a gentle simmer.
- Add the drained rice and cook over low heat 10–15 minutes, stirring frequently, until most liquid is absorbed and the grains are partly tender.
- Taste one grain; it should be soft outside with a small firm centre, not raw and chalky.
- Transfer to a banana-leaf-lined steamer tray and spread in an even layer without compressing hard.
- Steam 20–25 minutes over steady medium heat, fluffing once halfway if the layer is deep.
- Check that the grains are fully tender, glossy, and cohesive. Rest covered 5 minutes.
- Remove ginger pieces, shape into mounds, and serve warm with ripe mango and sikwate.