This Visayan breakfast dish has a combination of sweet rice balls, juicy Guimaras mangoes, and rich, thick hot chocolate is just what you need to turn a good morning into a great one.
Puto Maya with Mangoes and Sikwate Recipe
Start the day on a sweet note by serving this breakfast favorite from Cebu and Bohol.
Ingredients
Puto Maya with Mangoes and Sikwate Ingredients
- 2 cups glutinous rice
- 4 cups 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 to sprinkle (optional)
- 2 ripe mangoes sliced into strips, to serve
- 4 pieces tablea (use more, if needed)
- 1/2 Cup brown sugar or to taste
- 1/2 Cup evaporated milk
Instructions
- Make the putomaya: Rinse rice, add 3 cups water, and place in a pot. Soak in water for 1 hour then drain. Add coconut milk, cover, and bring to a boil. Once boiling, add remaining ingredients and stir. Lower heat and simmer until rice is done, about 15 minutes. Stir rice frequently to keep it from sticking to the pot.
- Make the sikwate: Bring 2 cups water to a boilmelted. Add sugar and milk. Adjust sweetnessto taste. Keep warm.
- To assemble the putomaya, remove ginger slices. Mold sticky rice into cups or form into small balls and sprinkle with brown sugar. Serve warm with ripe mango slices and sikwate.
Tried this recipe?Let us know how it was!
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