Sweet mango also reminds me of a breakfast that I truly love. It's a simple one paired with sticky rice and sikwate - our own version of hot chocolate made from tablea ( Cocoa ground formed to coin sized tablets ). Every time I can enjoy this treat my taste buds just take me home.
After of course discovering the sweet mango, it was time to learn to cook Puto Maya. Native desserts like Puto Maya always intimidate me because they have no specific measurements when they do this at home. Correct me if I am wrong but everything done eyeballed. And that really throws me off. Fortunately after some research and a friend's advise I finally have the recipe. Now I can finally have this wonderful breakfast at home granted they have lovely mangos in Costco and the pasalubong ( gifts you give after you travel ) of tablea from my in-laws is still around.
2 cups sticky rice
1/2 can (14oz) coconut milk
Slices of ginger
1/4 cup or less sugar
Salt
1. Soak rice in water (overnight for best results)
2. In your steamer basket place ideally banana leaf ( or parchment paper to prevent sticking).
3. Drain sticky rice completely
4. Add about 2 tbsp. of sugar and few dashes of salt on the drained rice. Mix until completely incorporated.
5. Place seasoned rice on the steamer and start steaming covered for about 10mins.
6. After 10mins. Or more depending on your steamer water should start to boil. Add about 1/4 of the canned coconut milk + ginger. Mix well then cover again.
7. Once rice is half cooked add the other 1/4cup of coconut and mix well. Or just enough to cook the rice. Adding too much will make it soupy.
8. Check the taste for sweetness, if preferred you can add more sugar to your liking.
9. Cover again and check from time to time until rice is thoroughly cooked.
1/2 can (14oz) coconut milk
Slices of ginger
1/4 cup or less sugar
Salt
1. Soak rice in water (overnight for best results)
2. In your steamer basket place ideally banana leaf ( or parchment paper to prevent sticking).
3. Drain sticky rice completely
4. Add about 2 tbsp. of sugar and few dashes of salt on the drained rice. Mix until completely incorporated.
5. Place seasoned rice on the steamer and start steaming covered for about 10mins.
6. After 10mins. Or more depending on your steamer water should start to boil. Add about 1/4 of the canned coconut milk + ginger. Mix well then cover again.
7. Once rice is half cooked add the other 1/4cup of coconut and mix well. Or just enough to cook the rice. Adding too much will make it soupy.
8. Check the taste for sweetness, if preferred you can add more sugar to your liking.
9. Cover again and check from time to time until rice is thoroughly cooked.
Enjoy!
Posts
