Pro Tips
**Chef's Tips & Troubleshooting:**
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Puto Maya and Sikwate
Jump-start your day with Puto Maya and Sikwate! This Cebuana combination of sticky rice cake with juicy mangoes and hot chocolate is a delicious and filling treat for breakfast or any time of the day.
Instructions
- In a big 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 it well.
- Fill the lower part of the steamer with water and bring up to a rolling boil on medium heat.
- Place soaked rice in a steamer basket, spreading the rice across the surface. Place the basket over the steamer, cover, and steam rice for about 30 to 40 minutes or until half-done.
- Meanwhile, squeeze the grated ginger using a cheesecloth to extract the juice. Discard fibers.
- Mix the coconut milk, the extracted ginger juice, sugar, and salt. Stir until sugar and salt are dissolved.
- After 40 minutes or when rice is half done, gently add coconut milk mixture. Stir until everything is mixed in.
- 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.
- While still hot, pack rice into a small bowl to shape and invert on a plate. Serve with mangoes and sikwate. Alternatively, spoon puto maya in folded banana leaves, shape into a triangle, and wrap with the leaves.
- If cooking in a pot (or rice cooker), combine soaked rice, 1 thumb-size pounded ginger, coconut milk, sugar, and salt.
- On medium heat, heat until it comes to a boil uncovered for about 1 to 2 minutes, stirring until sugar and salt are dissolved.
- Lower heat, cover, and Keep cooking until liquid is absorbed and rice is fully cooked and tender but not mushy.
- In a saucepot on medium heat, bring water to a boil. Add the tablea and brown sugar.
- Cook, stirring now and then, for about 3 to 5 minutes or until the tablea and sugar are fully dissolved. Serve while hot.
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Pro Tips & Troubleshooting
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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