Puto maya and sikwate is a classic sweet rice and tablea chocolate breakfast served with Filipino mangoes.
45 minutes · Serves 4
Ingredients for Puto Maya and Sikwate
2 cups sticky or sweet rice
2 cups water, divided
2 cups coconut cream
4 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 tablespoons finely grated ginger
5 tablea, about 45 to 50 grams
1 1/2 cups milk
2 to 3 tablespoons sugar, to taste
Philippine mangoes, for serving
How to cook Puto Maya and Sikwate
1.Wash sticky rice under cold running water and drain. Heat a steamer lined with muslin.
2.Bring rice and 1 cup water to a boil, then lower heat. Add 1/2 cup coconut cream and simmer 10 minutes until absorbed.
3.Pile partially cooked rice in the steamer.
4.Whisk remaining coconut cream with 4 tablespoons sugar, salt, and ginger. Pour about 1/2 cup over rice every 5 minutes, repeating twice, until sticky and fully cooked.
5.Boil remaining 1 cup water, whisk in tablea until smooth, then stir in milk and 2 to 3 tablespoons sugar just until hot.
6.Serve puto maya with sikwate and Philippine mangoes.
