Puto Maya with Mangoes and Sikwate Recipe

Start the day on a sweet note by serving this breakfast favorite from Cebu and Bohol.

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

Mira Angeles
Start the day on a sweet note by serving this breakfast favorite from Cebu and Bohol.
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Breakfast/Brunch
Cuisine Filipino
Servings 6

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.
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