Jump-start your day with Puto Maya and Sikwate! This Cebuana combination of sticky rice cake with juicy mangoes and hot chocolate is a delicious and filling treat for breakfast or any time of the day.
What is Puto maya at sikwate
- Puto Maya is a type of sticky rice cake that originated in 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.ย ย
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 it with 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
Serving suggestions
- Pack the steamed rice cake into a small bowl while it is still hot to hold its shape. Invert on a serving plate andย serve with sikwate and ripe mangoes.
- To wrap in banana leaves, cut the banana leaves into 4x7 inches strips and fold them into a cone shape. While still hot, spoon the puto maya into the coned banana leaves and form them into triangles.ย
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.
Puto Maya and Sikwate is a traditional Filipino breakfast or snack that consists of steamed glutinous rice with a cup of rich, thick hot chocolate and is usually served with a slice (or two) of juicy Manila mangoes. This delicious Cebuano delicacy is just what you need to jump-start your day!
Course: Breakfast, Snack
Servings
Ingredients
For the Puto Maya
- 2 cups glutinous rice
- 2 thumb-size ginger, peeled and grated
- 1 can (13.5 ounces) coconut milk
- ยฝ cup sugar
- ยฝ teaspoon salt
- Manila mangoes, peeled and sliced
For the Sikwate
- 4 cups water
- 4 pieces tablea
- ยฝ cup brown sugar
Instructions
- 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.
Notes
If your steamer basket has big holes, line with a cheesecloth to prevent the rice grains from going through the holes.
Video
Nutrition Information
Calories: 401kcal, Carbohydrates: 73g, Protein: 5g, Fat: 11g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 165mg, Potassium: 256mg, Fiber: 2g, Sugar: 33g, Vitamin A: 560IU, Vitamin C: 19mg, Calcium: 35mg, Iron: 3mg
โThis 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.โ
Imelda Aying says
Thanks Lalaine for this Easy instructions. I love following your menus itโs great and delicious. I have to extend my timing as I use 3 cups. Enjoying this recipe especially I still have my tablea from Pinas since 2019โฆyummy!
Maks says
Hi Miss Lalaine! Can you provide the nutritional facts of this recipe? Will use it for my authentic filipino food macronutrients research for my nutrition and dietetics program. Thank you so much! ๐
Juvet N Dakay says
I learned to eat puto maya from my grandmother and mother who comes from Cebu. They both used the 2 earthen clay pots one with holes and attached to bottom pot where water is boiled to make steam. To avoid leakage, both clay pots are patch with ashes made to harden from the heat. Then the soaked glutinous rice or pilit is steamed. Adding coconut milk with ginger, sugar and salt to taste. It's good for breakfast and sikwate. My mom makes it on special occasions while my grandmother used to sell it in here little store. But we buy them wrapped in banana leaf on a weekly basis. Its good with ripe mangoes as well. Puto maya and budbud are traditional Cebuano delicacies.
In the states, I use the rice cooker but not the same result if its steamed.
kathy says
tried this recipe, steaming took longer than I thoughy but tasted so good! Thanks for the recipe! now I know how to cook up a taste of home.
Genie says
Hello Ms Lalaine, wala pong available na banana leaves dito sa place ko. Is there anything I can do to make this recipe without it?
Thanks in advance po sa reply!
Genie
Gigi RSB says
Hi Lalaine, I have been following most of your recipes posted in FB, for months now and I must say, your recipes are user friendly and the menus from โulam to kakaninโ all are simply scrumptious. I have just subscribed the Kawaling Pinoy so I wonโt miss any updates and more of your recipes.
Iโm currently living in California.
Jean Briones says
Hi! Your recipe is informative especially for Filipinos living abroad and would want to recreate comfort food with similar ingredients. I am from Cebu and I'm glad to know you selected this recipe on your page. I suggest using the term Philippine Mangoes to avoid confusion.
Nilfa says
Puto sa Cebu is prepared without ginger. Coming from a true blooded Bisdak nga nagdako ug nabuhi sa puto na baligya akong Mama.
Gel says
When and where's the ginger to add on that part? I think you missed to mention it. Thanks for this recipe, thisbis very common breakfast in Batayan island Cebu
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Bern Canedo says
Hi Miss Lalaine! Good day po. I'm Bern Canedo po from University of the Philippines. We're currently conducting a study po on Filipino Psychology and we included puto maya as our local food proposal. Pwede po ba malaman kung sino po yung marerecommend nyo as our source of information for the origin of puto maya here in Cebu? Maraming salamat po. Really enjoyed reading the blog!
Lalaine says
Hello Bern,
I'd love to help you but unfortunately, I don't have the information you need. All I know about puto maya is based on my research and readings online. I don't know anyone in Cebu as I live in the U.S. Good luck, I hope you can find someone who can help with your study.
Fe C. Aranas says
Now i know thanks for the tip
Lalaine says
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dec says
I love puto maya it brings back my childhood memories. I will cook this for undas wish me luck! Thanks for sharing!
Lalaine Manalo says
Good luck, Syndee! Hoping it turned out well.
Gee says
can i use foil instead of the banana leaves?
Maya says
My favorite kakanin... thanks for sharing!
I prefer the steamed putomaya when cooking...
Maya says
Ps.
I usually Mix the ginger to the coconut oil.
Lalaine says
Thanks for the tip!
Lalaine says
Enjoy the recipe!
Anonymous says
Hi, you have written in the list of ingredients the ginger, but you have seemed to forget about it in the instruction? When do you suppose to put it?