How to Cook Puto Maya (The Best Filipino Rice Cake)

AvatarByKelsey Hammons How To Cook (Dishes)?

How to Cook Puto Maya

Puto Maya is a traditional Filipino rice cake made with glutinous rice, coconut milk, and sugar. It is a popular snack or dessert, and it is often served during special occasions such as fiestas and birthdays. Puto Maya is easy to make, and it only requires a few simple ingredients.

In this article, we will show you how to cook Puto Maya. We will provide you with a step-by-step guide, as well as some tips and tricks to help you make the perfect Puto Maya. So, if you are looking for a delicious and easy-to-make Filipino dessert, then Puto Maya is the perfect recipe for you!

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Step Ingredients Instructions
1 1 cup all-purpose flour In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2 1 cup coconut milk In a medium saucepan, combine the coconut milk, water, and sugar. Bring to a boil over medium heat, stirring constantly.
3 1/2 cup grated coconut Remove from heat and stir in the grated coconut.
4 1/2 cup water Slowly add the hot coconut milk mixture to the dry ingredients, stirring constantly.
5 1 teaspoon vanilla extract Mix until a smooth dough forms.
6 1/4 cup vegetable oil Grease a 9×13 inch baking pan with the vegetable oil.
7 Preheat oven to 350 degrees F (175 degrees C). Pour the dough into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8 Let cool completely before slicing and serving. Enjoy!

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Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 cups coconut milk
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup grated coconut (optional)

Instructions

1. In a large bowl, whisk together the flour, coconut milk, water, sugar, baking powder, and salt until smooth.
2. Stir in the grated coconut, if desired.
3. Heat a steamer over medium-high heat.
4. Line a steamer basket with cheesecloth or a thin cloth.
5. Pour the batter into the steamer basket.
6. Steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool slightly before serving.

Tips

  • To make sure the puto maya are cooked through, insert a toothpick into the center of one of the cakes. If the toothpick comes out clean, the cakes are done.
  • If you don’t have a steamer, you can bake the puto maya in a 350F oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Serve the puto maya warm with your favorite toppings, such as grated coconut, sweetened condensed milk, or butter.

Puto maya is a delicious and easy-to-make Filipino dessert. It’s perfect for a quick snack or dessert after a meal. So next time you’re looking for something sweet, give puto maya a try!

Ingredients

  • 1 cup glutinous rice flour
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup coconut milk
  • 1/4 cup grated coconut
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Vegetable oil, for greasing the molds

Instructions

1. In a large bowl, combine the glutinous rice flour, water, sugar, coconut milk, grated coconut, salt, and baking powder. Mix until well combined.
2. Grease the molds with vegetable oil.
3. Spoon the batter into the molds, filling them about 3/4 full.
4. Steam the puto maya for 15-20 minutes, or until cooked through.
5. Remove the puto maya from the molds and serve immediately.

Tips

  • To make sure that the puto maya are cooked through, insert a toothpick into one of them. If the toothpick comes out clean, the puto maya are done.
  • If you don’t have any molds, you can steam the puto maya in cupcake liners.
  • You can also add other flavors to the puto maya, such as pandan extract, ube extract, or coconut cream.
  • Serve the puto maya with your favorite dipping sauce, such as chocolate sauce, caramel sauce, or coconut syrup.

Troubleshooting

  • If the puto maya are not cooked through, steam them for longer.
  • If the puto maya are too sticky, add a little more water to the batter.
  • If the puto maya are too dry, add a little more coconut milk to the batter.
  • If the puto maya are cracking, make sure that the molds are well greased.

Puto maya is a delicious and easy-to-make Filipino dessert. It is perfect for any occasion, and it is sure to be a hit with your friends and family.

How to Cook Puto Maya?

Puto Maya is a traditional Filipino rice cake made with glutinous rice, coconut milk, and sugar. It is often served as a dessert or snack, and can be enjoyed plain or with toppings such as grated coconut, condensed milk, or fruit.

Here are some tips on how to cook Puto Maya:

  • Use good quality glutinous rice. The rice should be sticky and white in color.
  • Use fresh coconut milk. The coconut milk should be thick and creamy.
  • Cook the rice over low heat. This will help to prevent the rice from becoming mushy.
  • Add sugar to taste. The amount of sugar you add will depend on your personal preference.
  • Serve Puto Maya warm. It is best enjoyed when it is fresh out of the steamer.

FAQs

  • What is Puto Maya made of?

Puto Maya is made with glutinous rice, coconut milk, and sugar.

  • How do I cook Puto Maya?

To cook Puto Maya, you will need to:

1. Wash the glutinous rice and soak it in water for 3-4 hours.
2. Drain the rice and add it to a steamer.
3. Steam the rice for 20-25 minutes, or until it is cooked through.
4. While the rice is steaming, heat the coconut milk in a saucepan over medium heat.
5. Add the sugar to the coconut milk and stir until it is dissolved.
6. Remove the rice from the steamer and add it to the saucepan with the coconut milk.
7. Stir the rice and coconut milk together until they are well combined.
8. Serve the Puto Maya warm.

  • What are some common toppings for Puto Maya?

Some common toppings for Puto Maya include:

  • Grated coconut
  • Condensed milk
  • Fruit
  • Nuts
  • Chocolate sauce
  • How can I store Puto Maya?

Puto Maya can be stored in an airtight container in the refrigerator for up to 3 days.

  • Can I freeze Puto Maya?

Yes, you can freeze Puto Maya for up to 2 months. To freeze Puto Maya, simply wrap it individually in plastic wrap and place it in a freezer-safe bag. When you are ready to eat the Puto Maya, thaw it overnight in the refrigerator and then reheat it in the steamer or microwave.

  • What are some variations on Puto Maya?

There are many different variations on Puto Maya, including:

  • Puto Bian: This version of Puto Maya is made with pandan leaves, which give it a green color and a unique flavor.
  • Puto Bumbong: This version of Puto Maya is steamed in bamboo tubes, which gives it a cylindrical shape.
  • Puto Kintabon: This version of Puto Maya is made with latik, which is a thick coconut cream.

Puto Maya is a delicious and versatile Filipino rice cake that can be enjoyed by people of all ages. With its simple ingredients and easy preparation, Puto Maya is a great dish to make for any occasion.

Puto Maya is a delicious and versatile dish that can be enjoyed by people of all ages. It is a traditional Filipino rice cake that is made with sticky rice, coconut milk, and sugar. Puto Maya can be steamed or baked, and it can be served plain or with a variety of toppings, such as grated coconut, fruit, or chocolate. This dish is a great way to celebrate any occasion, and it is sure to please everyone.

Here are some key takeaways from the article:

  • Puto Maya is a traditional Filipino rice cake that is made with sticky rice, coconut milk, and sugar.
  • It can be steamed or baked, and it can be served plain or with a variety of toppings.
  • This dish is a great way to celebrate any occasion, and it is sure to please everyone.

Author Profile

Kelsey Hammons
Kelsey Hammons
I was born and raised in the fabulous state of Maryland but recently decided to pack up my stuff and move to the Midwest city they call Chicago.

I hope to capture all of my life’s adventures of living in the windy city. AKA the food I cook, my journey to the Chicago Marathon, the books I read and the trashy TV shows I watch. I’m a health-nut, book-worm and exercise fiend.

Join me, Kelsey, on this exciting journey as I embrace the challenges and joys of my new life in Chicago. From mastering the art of healthy cooking to hitting the pavement for marathon training, my blog is a window into my world of self-discovery and fun.

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