Jump-start your day with Puto Maya and Sikwate. This Cebuano pairing of fragrant sticky rice cake, sweet ripe mangoes, and hot chocolate makes a satisfying breakfast or snack any time of day.
What is Puto Maya and Sikwate
- Puto Maya is a Cebuano sticky rice cake made from steamed glutinous rice (malagkit) mixed with fresh ginger juice and sweetened coconut milk. Traditionally it’s molded or wrapped in banana leaves and served with slices of ripe mango.
- Sikwate is the Cebuano version of hot chocolate (tsokolate de batirol), prepared by dissolving tablea (pure roasted cacao tablets) and brown sugar in hot water or milk and whisking until smooth and aromatic.
What you’ll need
- Glutinous rice (malagkit). You can use white sticky rice alone or mix with black sticky rice for color and nuttiness.
- Coconut milk for richness and a creamy finish.
- Fresh ginger juice or grated ginger for a warm, slightly peppery aroma.
- Sugar to sweeten the rice.
- Salt to balance the flavors.
- Tablea (roasted pure cacao) for authentic sikwate; cocoa powder can be used if needed.
- Brown sugar for the hot chocolate.
Making the sikwate
- If tablea isn’t available, Dutch-processed unsweetened cocoa powder can be substituted; the flavor will be slightly different but still delicious.
- For a richer, creamier drink, prepare sikwate with milk or a combination of water and milk instead of water alone.
Making the puto maya
- Soak glutinous rice for about an hour. This short soak helps the grains cook evenly and shortens steaming time.
- If your steamer basket has wide holes, line it with cheesecloth to keep the rice from falling through.
Two methods to cook the sticky rice
- On the stovetop or rice cooker — faster and more convenient. Combine the soaked rice with coconut milk, ginger, sugar, and salt; bring briefly to a boil, then simmer until the liquid is absorbed and the rice is tender but not mushy.
- In the steamer — the traditional method. Steam the soaked rice until half done, then mix in the coconut milk-ginger-sugar mixture and continue steaming until the rice absorbs the coconut milk and becomes tender with a slightly sticky but firm texture.
Serving suggestions
- While still hot, pack the steamed rice into a small bowl to shape it, then invert onto a plate. Serve with a generous slice of ripe Manila mango and a cup of hot sikwate.
- To wrap in banana leaves, cut leaves into strips (about 4 x 7 inches), fold into a cone, fill with hot puto maya, press into a triangle, then fold and seal. Wrapping keeps the rice warm and adds subtle aroma.
How to store
- Keep leftover puto maya in an airtight container and refrigerate for up to 3 days. Note that chilled glutinous rice firms up and can dry out.
- To reheat, steam the rice for about 5 minutes until soft, or microwave for 30–40 seconds until warmed through. Re-steaming yields the best texture.
More snack recipes
Banana fritters fried to fluffy perfection — an easy snack or breakfast that pairs well with sweet treats like puto maya.
Puto Maya and Sikwate
Puto Maya and Sikwate is a traditional Filipino breakfast or snack: steamed glutinous rice served with a cup of rich hot chocolate and slices of juicy Manila mango. It’s a comforting Cebuano favorite to start the day.
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Author: Lalaine Manalo
Course: Breakfast, Snack
8 Servings
Ingredients
For the Puto Maya
- 2 cups glutinous rice
- 2 thumb-size ginger, peeled and grated
- 1 can (13.5 ounces) coconut milk
- ½ cup sugar
- ½ teaspoon salt
- Manila mangoes, peeled and sliced
For the Sikwate
- 4 cups water
- 4 pieces tablea
- ½ cup brown sugar
Instructions
-
Place glutinous rice in a large bowl and add enough water to cover. Soak for about 1 hour, then drain. Rinse under cold running water two to three times until water runs clear. Drain well.
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If using a steamer, bring water in the lower pot to a boil. Spread the soaked rice in a steamer basket and steam for 30–40 minutes or until half-cooked.
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Squeeze grated ginger through cheesecloth to extract the juice and discard the fibers. In a bowl, combine coconut milk, ginger juice, sugar, and salt; stir until dissolved.
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When the rice is half-done, gently fold in the coconut milk mixture. Continue steaming for another 20–30 minutes until the liquid is absorbed and the rice is tender but not mushy. Remove from heat.
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While still hot, pack the rice into a small bowl to shape it, then invert onto a plate. Serve with sliced mangoes and a cup of hot sikwate. Alternatively, spoon puto maya into folded banana leaves, shape into triangles, and wrap.
If using a pot or rice cooker
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Combine soaked rice, pounded ginger, coconut milk, sugar, and salt in the pot or rice cooker.
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Over medium heat bring the mixture to a brief boil, stirring until sugar dissolves. Lower the heat, cover, and cook until the liquid is absorbed and the rice is tender but not mushy.
For the Sikwate
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In a saucepan bring water to a boil. Add tablea and brown sugar.
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Cook, stirring occasionally, for about 3–5 minutes or until the tablea and sugar are fully dissolved. Serve hot.
Notes
If your steamer basket has large holes, line it with cheesecloth to prevent rice grains from falling through.