Sweeten the day by serving this breakfast favorite from down south (Cebu and Bohol). Sweet rice balls, juicy Guimaras mangoes, and rich, thick hot chocolate are the right combination to turn a good morning into a great one.
Serves 4 to 6 Prep Time 30 minutes, plus 1 hour soaking time Cooking Time 15 to 20 minutes
For the puto maya
2 cups glutinous rice (sweet, sticky rice)
3 cups water
4 cups thick coconut milk
(Click to see How to Make Fresh Coconut Milk)
3 1/2 teaspoons salt
1 cup sugar or to taste
2 pieces ginger root, washed and cut into 1-inch-thick pieces
brown sugar for sprinkling (optional)
2 ripe mangoes, sliced into strips, to serve
For the sikwate (hot chocolate)
2 cups water
4 or more pieces tablea
1/2 cup brown sugar or to taste
1/2 cup evaporated milk
1 Make the puto maya: Rinse rice, add water, and place in a pot. Let the rice soak in water for 1 hour then drain. Add coconut milk, cover, and bring to a boil. When boiling, add the rest of the ingredients. Stir. Turn down heat and let mixture simmer for about 15 minutes or until rice is done. Stir the rice from time to time to keep it from sticking to the bottom of the pot.
2 In the meantime, make the sikwate: Place water in a pot. Bring to a boil. Add tablea and whisk vigorously by hand until melted. Add sugar and milk. Adjust sweetness to taste. Keep warm.
3 To assemble the puto maya, remove ginger slices. Mold sticky rice into cups or form into small balls and sprinkle with brown sugar, if desired.
4 Serve warm with ripe mango slices and sikwate (hot chocolate).
Photography by Patrick Martires | Food Preparation by Mira Angeles of Cow King Steak Sizzles | Styling by Rachelle Santos
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