Learn how to make puto maya, a sweet Filipino sticky rice cooked in coconut milk. Easy, authentic recipe perfect with sikwate and ripe mango.
If you’re craving a comforting Filipino snack, puto maya is the perfect treat. This soft, sticky rice is cooked in creamy coconut milk and traditionally enjoyed with sikwate (hot chocolate) and ripe mango slices. Popular in Cebu and Davao, this Filipino sticky rice delicacy is a favorite for breakfast and merienda.
In this guide, you’ll learn an easy recipe for puto maya that’s soft, fragrant, and slightly sweet — perfect for sharing with family and friends.
What Is Puto Maya?
Puto maya is a type of Filipino sticky rice made from glutinous rice (also known as malagkit), cooked with coconut milk, sugar, salt. The result is a rich, soft, and mildly sweet treat that’s both satisfying and comforting.
Traditionally, puto maya is shaped into small mounds or rolls, served on banana leaves, and enjoyed with tablea hot chocolate and fresh mango. It’s a classic combination — the sweetness of the mango, the creaminess of the rice, and the bold richness of sikwate create a perfect balance of flavors.
Ingredients for Filipino Sticky Rice
You don’t need fancy ingredients to make this delicious Filipino delicacy. Here’s what you’ll need:
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2 cups glutinous rice (malagkit)
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2 cans thick coconut milk
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1/4 cup white sugar (adjust to taste)
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1 teaspoon salt
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Optional: banana leaves for serving
- crushed ginger
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Optional: ripe mango and sikwate (Filipino hot chocolate) for pairing
Step-by-Step Recipe for Traditional Puto Maya
Follow these simple steps to make authentic puto maya at home:
1. Wash and Soak the Glutinous Rice
Rinse the glutinous rice thoroughly until the water runs clear. Then soak it in water for about one hour to help it cook more evenly.
Drain the soaked rice and place it in a steamer lined with banana leaves or cheesecloth. Steam for 20–25 minutes or until the rice is about halfway cooked.
2. Prepare the Coconut Milk Mixture
In a large pot or pan, combine the coconut milk, sugar, and salt. Bring the mixture to a gentle simmer over medium-low heat.
4. Combine Rice and Coconut Milk
Add the soaked glutinous rice into the coconut mixture. Stir gently to coat the grains evenly. Cook over low heat, stirring, until the rice absorbs the liquid.
5. Cook Until Sticky and Glossy
Continue cooking and stirring for another 30 to 40 minutes or until the rice is soft, sticky, and glossy. The mixture should hold together but still be tender.
Serving Suggestions for Puto Maya
Traditionally, puto maya is served warm in small oval shapes or mounds on banana leaves. It’s best enjoyed with:
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Sikwate (Tablea Hot Chocolate): Rich and slightly bitter, it perfectly balances the sweetness of the rice.
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Ripe Mango: Adds a fresh, juicy contrast to the creamy coconut flavor.
This trio — puto maya, sikwate, and mango — is a breakfast staple and a beloved merienda (snack) across the Philippines.
Tips for Perfect Sticky Rice
✅ Use fresh coconut milk if possible — it enhances the flavor and creaminess.
✅ Salt and Sugar Mixture. It adds a subtle aroma and depth to the dish.
✅ Serve warm for the best texture and taste. Leftovers can be gently reheated by steaming.
Final Thoughts
Now that you know how to make puto maya, you can bring the flavors of the Philippines into your kitchen anytime. This classic Filipino sticky rice dish is more than just food — it’s a taste of home, tradition, and togetherness. Whether served for breakfast, merienda, or dessert, puto maya is a timeless treat that’s always worth making.
Moist Sourdough Chocolate Banana Bread Recipe
Equipment
- 1 large pan
Ingredients
- 2 cups Glutinous Rice
- 2 cans 13.5 Fl OZ Creamy Coconut Milk
- 1/4 cup White Granulated Sugar
- 1 tsp Iodized Salt
- optional, 1/2- inch crushed ginger I don't add it in my puto maya since I don't like it 🙂
Instructions
- This is an easy way to cook Puto Maya yielding a soft grain without steaming. If you want the steam version, see the notes below
Wash and Soak the Glutinous Rice
- Place the Glutinous Rice in a large Bowl. Add 4 cups of water and let the rest for two hours.
- When ready, drain the water and wash the rice twice and drain using a mesh to completely remove the water.
Prepare the Coconut Milk Mixture
- Place the coconut milk in the pan. Add the sugar and the salt. Slowly add the sugar and salt and add it to your liking. The coconut mixture should taste a bit salty and sweet at the same time. One-fourth cup of sugar and a tablespoon of salt is how I like it to taste. You can add the crushed ginger at this stage.
Combine Rice and Coconut Milk
- Combine the glutinous rice and the coconut milk. Stir gently to coat the grains evenly. Cook over low heat, stirring, until the rice absorbs the liquid.
Cook Until Sticky and Glossy
- Cook until the glutinous rice is soft and glossy.
Nutrition
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Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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