PUTO MAYA and SIKWATE

You will Need:

2 cups glutinous rice

1 thumb size ginger, peeled and sliced into strips

1 can (13.5 ounces) coconut milk

½ cup sugar

½ teaspoon salt

mangoes, peeled and sliced

For the Sikwate:

4 cups water

4 pieces tablea

½ cup brown sugar

Steps:

In a bowl, place glutinous rice and add enough water to cover. 

Soak for about 1 hour and then drain. 

Under cold running water, rinse rice two to three times or until water runs clear. 

Drain well.

Line a steamer basket with banana leaves.

Place rice and ginger in steamer basket, spreading the rice across the surface.

Fill lower part of steamer with water and bring to a boil over medium heat.

Place steamer basket over steamer, cover, and steam rice for about 30 to 40 minutes, 

stirring every 10 to 15 minutes.

In a bowl, combine coconut milk, sugar and salt. 

Stir until well-blended and sugar and salt are dissolved. 

After 40 minutes or when rice is half done, gently add coconut milk mixture.

Stir until well combined.

Continue to steam for about 20 to 30 minutes or until liquid is absorbed, 

and rice is fully cooked and tender but not mushy. 

Remove from heat.

If cooking in a pot (or rice cooker), combine soaked rice, coconut milk, sugar and salt. 

Over medium heat, bring to a boil uncovered for about 1 to 2 minutes, 

stirring until sugar and salt are dissolved. Lower heat, cover, and continue to cook until liquid is absorbed and rice is fully cooked and tender but not mushy. 

Stir occasionally to prevent rice from sticking to bottom of pot. 

Remove from heat.

While still hot, spoon puto maya onto banana leaves, shape into a triangle 

and wrap with the leaves. 

Alternatively, pack rice into serving bowl to shape and invert on a plate. 

Serve with mangoes and sikwate.

For the Sikwate

In a sauce pot over medium heat, bring water into a boil. 

Add tablea and sugar. 

Cook, stirring occasionally, for about 3 to 5 minutes or until tablea and sugar are fully dissolved. 

Serve hot.

P.S. Steaming the rice can get a better result than just cooking it in the cooker.

Recipe from: Kawaling Pinoy