Moist Sourdough Chocolate Banana Bread Recipe
Learn how to make puto maya, a sweet Filipino sticky rice cooked in coconut milk. Easy, authentic recipe perfect with sikwate and ripe mango.
Servings: 6 people
Calories: 260kcal
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.