[et_pb_section fb_built=”1″ custom_padding_last_edited=”off|desktop” admin_label=”Hero” _builder_version=”4.4.8″ use_background_color_gradient=”on” background_color_gradient_start=”rgba(0,0,0,0.75)” background_color_gradient_end=”rgba(0,0,0,0.2)” background_color_gradient_direction=”90deg” background_color_gradient_overlays_image=”on” background_image=”http://albeeholic.com/wp-content/uploads/2020/06/DSCF4373-scaled.jpg” width=”100%” max_width=”100%” custom_padding=”15%||10%||false|false”][et_pb_row _builder_version=”4.4.3″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” max_width=”90%” module_alignment=”center” custom_margin=”-75px|auto||auto||” custom_padding=”|||” animation_style=”zoom” animation_intensity_zoom=”4%” custom_width_px=”1920px”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.4.8″ header_font=”Cormorant Garamond|700|||||||” header_font_size=”55px”]

Easy Puto Maya Recipe

[/et_pb_text][et_pb_text _builder_version=”4.4.8″ text_font=”Cormorant Garamond|500|||||||” text_font_size=”22px” text_line_height=”1.8em” header_font=”||||||||” custom_margin=”-4px|||||” animation_delay=”50ms”]Cooking puto maya is pretty easy. It is made up with glutinous rice or malagkit, coconut milk or gata, sugar and salt. Traditionally, what I learned from cooking puto, is we add ginger to add a kick on its taste.
[/et_pb_text][et_pb_button button_url=”#instructions” button_text=”SEE Instructions” _builder_version=”4.4.3″ button_bg_color=”#D4BD85″ button_border_color=”#D4BD85″ button_text_size__hover_enabled=”off” button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_text_color__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_border_width__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_border_color__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_border_radius__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_letter_spacing__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”off” button_two_letter_spacing__hover_enabled=”off” button_bg_color__hover_enabled=”off” button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”][/et_pb_button][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|desktop” admin_label=”About Recipe” _builder_version=”3.22″ background_image=”http://albeeholic.com/wp-content/uploads/2019/07/recipe_illustration_02-1.png” background_size=”initial” custom_padding=”90px|0px|90px|0px” custom_padding_tablet=”||0px|” custom_padding_phone=””][et_pb_row column_structure=”1_2,1_2″ admin_label=”Recipe Introduction Row” _builder_version=”4.4.3″ max_width=”90%” module_alignment=”center” custom_margin=”|auto||127px||” custom_padding=”|||”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Subtitle” _builder_version=”3.27.4″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” animation_direction=”left” animation_intensity_fold=”5%”][/et_pb_text][et_pb_text admin_label=”Title” _builder_version=”4.4.3″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” text_line_height=”1.8em” header_font=”||||||||” header_2_text_color=”#242424″ header_3_font=”Cormorant Garamond|600|||||||” header_3_text_color=”#242424″ header_3_font_size=”30px” header_3_line_height=”1.4em” custom_margin=”||15px|” animation_direction=”left” animation_intensity_fold=”5%”]Introduction

About this Recipe

[/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”][/et_pb_divider][et_pb_text _builder_version=”4.4.8″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” custom_margin=”-20px|||||” animation_direction=”left” animation_intensity_fold=”5%”]By: Albee

Hello fellow Bisaya 🤗 Probably one of the breakfast staples in every visayan household is the Puto Maya or what others call it Sticky Rice. In the early days we can buy a piece of puto for 5 pesos only, its that cheap! They are usually cooked as early as 3am in the wet market and when ready its easily sold out. For hungry goers who are in a hurry, this is one of our grab and go breakfast best paired with muscovado sugar, sikwate (hot chocolate made from tableya) or even ripe yellow mango.

Puto Maya is made up with glutinous rice or malagkit, coconut milk or gata, sugar and salt. Traditionally, what I learned from cooking puto, is we add ginger to add a kick on its taste. Cooking puto maya is pretty easy. You just mix all ingredients together until the color of puto and gata become translucent then its ready to serve. But for my version of the recipe, I transfer it to a steamer when its partially cooked and continue it to cook it in the steamer to give it a much nicer and smooth texture.

 
[/et_pb_text][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http://albeeholic.com/wp-content/uploads/2020/06/DSCF4700a-scaled.jpg” alt=”puto maya with mango” title_text=”puto maya ” force_fullwidth=”on” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.4.8″ custom_margin=”180px||||false|false” custom_margin_tablet=”” custom_margin_phone=”” custom_margin_last_edited=”on|desktop” animation_style=”slide” animation_direction=”right” animation_intensity_slide=”5%” animation_starting_opacity=”100%” custom_margin__hover_enabled=”on|desktop”][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.25″ custom_margin=”|||” custom_padding=”||0px|”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” module_id=”instructions” _builder_version=”4.4.3″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” animation_direction=”left” animation_intensity_fold=”5%”]Ingredients[/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”][/et_pb_divider][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.3″ max_width=”90%” module_alignment=”center”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.4.8″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”19px” ul_font=”||||||||” ul_line_height=”2em” animation_direction=”left” animation_intensity_fold=”5%”]

• 1 1/2 cup glutinous rice or malagkit rice
• 400 ml coconut milk or gata
• 1/4 cup white sugar
• 1/2 tsp salt
• 1 tbsp chopped ginger
• banana leaves cut to 3 inches wide strips for wrapping

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Step by Step Instructions

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Step 1

Wash glutinous rice to remove impurities and until water is clear. Soak glutinous rice in water overnight.

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Step 2

In a bowl, mix coconut milk, sugar, salt and ginger. Then pour in the liquid mixture and the glutinous rice in a pan or wok.

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Step 3

Cook in medium heat. Make sure to stir from time to time to prevent rice from sticking at the bottom of the pan.

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Step 4

Once the color of the gata becomes transparent that’s your cue that its ready to be transferred in the steamer. (If you don’t have a steamer, you can continue cooking in the wok until the rice is al dente or soft to bite. I prefer to finish it in the steamer to have a shiny and smooth texture)

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Step 5

Place banana leaves at the bottom of the steamer and transfer your partially cooked malagkit rice. Steam for 20-30mins.

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Step 6

While the rice is still cooking, heat banana leaves over stove to make it easy to wrap the puto.

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Step 7

Once it is done cooking, form banana leaves into a cone and wrap puto inside. Serve with hot sikwate, muscovado sugar or ripe mango.

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