A traditional Visayan breakfast and merienda dish where glutinous rice is gently steamed or simmered in rich coconut cream until tender and fragrant. It is customarily served with golden coconut curds (latik), slices of sweet ripe mango, and halved salted duck eggs for a beautiful sweet-savory contrast.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 24 gFat
- 18 gSaturated Fat
- 68 gCarbs
- 4 gFiber
- 14 gSugar
- 8 gProtein
- 340 mgSodium
- 380 mgPotassium
- 45 mgCalcium
- 3 mgIron
- 28 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the sticky rice
- 2 cups glutinous (sticky) rice
- 1 cup thick coconut cream
- 1 cup coconut milk
- 1/2 cup water
- 1/2 teaspoon fine salt
- 3 tablespoons sugar
- 2 pieces banana leaves (optional, for lining)
For the coconut curds (latik) and toppings
- 1 cup coconut cream (for curds)
- 2 ripe Manila mangoes, peeled and sliced
- 2 salted duck eggs, halved (optional)
- 1 tablespoon toasted sesame seeds
Directions
- Rinse the glutinous rice under cold water 3 to 4 times, then soak in plenty of water for at least 1 hour, or overnight in the refrigerator. Drain well before cooking.
- Line a bamboo steamer with banana leaves (if using) and bring 2 inches of water to a steady simmer in the pot underneath.
- In a heatproof bowl, combine the drained rice, coconut cream, coconut milk, water, salt, and sugar. Stir to mix, then place the bowl in the steamer.
- Cover and steam for 30 to 35 minutes, stirring gently every 10 minutes and adding a splash of hot water to the rice if it looks dry, until the grains are tender, glossy, and bound together.
- Meanwhile, make the latik: pour 1 cup of coconut cream into a small heavy skillet and simmer over medium heat, stirring constantly, until the oil separates and the solids turn deep golden brown, about 8 to 10 minutes. Strain and reserve the crisp curds.
- Once the rice is fully cooked and pulls away from the sides of the bowl, transfer it to a shallow platter and gently pat into an even layer about 1 inch thick.
- Sprinkle the warm rice generously with the coconut curds and toasted sesame seeds.
- Serve immediately with sliced ripe mangoes and halved salted duck eggs on the side so each person can top their portion.
Cook’s Notes
- Soak the glutinous rice overnight for the fluffiest, most evenly cooked grains.
- Lining the steamer with banana leaves adds an authentic aroma; if unavailable, grease the bowl lightly with coconut oil.
- Stir the rice gently every 10 minutes while steaming to ensure even coconut absorption without mashing the grains.
- Watch the latik closely near the end of cooking because the coconut solids can burn in seconds once they brown.
- Leftover Puto Maya can be reheated with a splash of coconut milk over low heat to restore its creamy texture.
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