Puto Maya at Sikwate Recipe

Puto Maya at Sikwate Recipe

Sweet Day Everyone!
 The best thing that I love waking up in the morning is having Puto Maya and Sikwate. Yum! Do you missed those time? When your whole family just sit on the market stalls eating Puto Maya and Sikwate early in the morning or even late afternoon?  Well, I do! missed it a lot. There's nothing more exciting than smelling the aroma from Puto Maya and Sikwate, having fun eating with family and friends. Today, I'm going to make that traditional Filipino snack that you probably missed with my super easy simple recipe..:) Before, I proceed with the recipe I give you little introduction on what is Puto Maya and Sikwate means? Shall we:)

Puto Maya- a sweet sticky rice cooked with coconut milk. YUM! 
Sikwate/ Tableya- is a traditional Filipino hot chocolate beverage made of roasted cocoa beans that are grinned and form into “tablets.” Once tableya or tablets mix with water and sugar. It turn into this deliciously good hot chocolate most of the locals called it Sikwate or Tableya.
-Puto Maya + Sikwate = DELICIOUS!

Now, that you know little bit about the delicious food that I'm going to share with you. Are you excited to make it at home? Yes?  This is not the first time I made Puto Maya, This is like more my" to go" merienda so I make this recipe all the time. The recipe is very similar on making Suman Malagkit but without the banana leaves, and kinda same with Biko Espesyal Recipe but without caramel sauce. The Puto Maya is often served with Sikwate and some folks especially my friends told me that they are equally delicious paired with Mango as well. YUM! Although I haven't tried it with mango, I'm curios what it taste like.:)
C'mon you guys! join me in my kitchen and lets enjoy and devour Puto Maya! Below are the recipe ob both Puto Maya and Sikwate..check them out.:)

NOTES:)
- Used fresh coconut milk if you have it on hand. Adjust the recipe for larger crowd and taste according to your preference.

PUTO MAYA Recipe:

Ingredients:
2 cups of sticky rice
1 can of 13.5 oz coconut milk
Ginger- sliced
salt
sugar- depend on how sweet you want it to be

Instructions:
1.) Put the 2 cups of sticky rice in a pan or you can simply used rice cooker in this process. Rinse the sticky rice with water. Add the whole can of coconut milk, little salt, sugar and ginger.
2.) Let it cooked on medium high heat. That's it!
3.) Once the coconut milk is gone turn it low.

Sikwate Recipe:

Ingredients: 
Tableya
Water

 The ratio on a perfect Sikwate is (1 tableya into 1 cup of water). Just simple put the tableya and water in large pan and let it boil to perfection. Add brown sugar and serve it on your favorite mug. Enjoy!

A perfect combination snack for you and the whole group to enjoy. One word to describe about this recipe is DELICIOUS! No wonder why we keep coming back every Sunday  just to buy Puto Maya and have a stock of tableya on hand all the time. This is the closer I can get to bring those childhood memories. Until now, I still love eating this dish... Are you big fan of Puto Maya and Sikwate as well? Please share your thoughts about this awesome merienda. 

 Until next time and hopefully you'll find this recipe exciting, fun and delicious. Enjoy the rest of the day:)

Thank you so much to all who visit my blog.
P.S- Happy Holy Week everyone back in the Philippines:)

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First Rice Container

My First Rice Container

Hello Everyone! As you know me! I'm a Rice Fanatic, I can eat rice for breakfast, lunch and dinner. I even make rice for dessert like Biko and Suman Malagkit. Yum! So, I been looking for a Rice Container for quite sometime, small enough to fit on my cabinet and big enough to hold 2-3 weeks supply of rice. I've seen some rice dispenser online and it just doesn't fit on the criteria that I'm looking for until yesterday, I found it! Yahoo!! Can you tell I'm pretty excited? No more messy bag of rice and pieces of rice on the floor. It fits just perfect in my cabinet and there's still much room for my pans and baking stuff on the top. It look a lot nicer and neater now compare before. Yay!

Features:

-The Rice Container or Rice Bucket holds up to 25 lbs of rice enough for my 3 weeks supply or maybe less depends on our daily consumption...(hehehe)

- It has 5 little wheels on the bottom, make it easy to move around without lifting. I can actually push it all the way on the very back after using and pull anytime whenever I need too.

- It goes along with little plastic cup for rice. Makes it more convenient to scope the rice.

- Another features that I like on this Rice Container it that its very easy to open and close.

- Perfect rice storage! wink:)

Got a perfect rice container! Now all I need is the perfect rice to go along with it. I personally love Jasmin Rice- it's long grain Thai rice, have a unique aroma when its cooked. Calrose Rice ( California Rose)- it's medium grain rice. I would say its quite similar to "Masipag Rice" in the Philippines but a little soft when its cooked. Last thing, I gotta have some Sweet Rice/ Malagkit- I usually used this rice to cook sweet dessert and it smells divine when its cook. The sticky element makes it a good quality for Biko and Suman Malagkit which is very popular merienda in the Philippines.

Cooking Rice- The process of cooking rice is pretty simple with the help of rice cooker it makes the whole process a lot easier. ( 2 cups water to 1 cup rice ) if want to do it on stove top. Add chicken stock or beef broth to flavor your rice. I preferred mine natural no extra flavoring.  Fried Rice is always go to in our household for left over Rice sometimes I made little extra just to make some fried rice in the morning. Yum!

 BIKO RECIPE click HERE

I'm like carried away talking about rice ( hehhe) Sweet greetings to everyone this coming Valentines Day. I hope my recipes will inspire you to make something sweet for your loveones. I probably have some bowl of Biko this Valentines!  See you in few days for more awesome recipes...:)

Happy Valentines, Everyone!
xoxoxo: Melgie

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Suman Malagkit Recipe

 SUMAN

( Glutinous rice cake wrap with banana leaves ) 

 

Suman is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, and often steamed wrapped in buli or buri palm (Corypha) leaves. It is usually eaten sprinkled with sugar. Suman is also known as budbod in the Visayan languages which dominate the southern half of the country.

( source:http://en.wikipedia.org/wiki/Suman_%28food%29 )

Suman is usually sold during fiesta's and a MUST on OUR table every special occasion. My Grandma loved to make suman and she always put some ginger on them for flavor and removed them before wrapping the suman with banana leaves. Although, I watched my Grandma make Suman, I never get her recipe. It just always feel that there's something into it that makes me wanna eat it over and over again. I would say this is my ultimate favorite snack so far. I always find ways to make suman every once in awhile whenever my craving kicks in. Making Suman, is like taking me back to those sweet memories from my Grandma and fun memories from my friends. I'm kinda missed those days, during Fiesta, all my circle friends gonna stroll around, cheering basketball game, hanging out at video-k and Me! sitting on the side eating Suman (hehehhe). My friends always tease me about my Suman addiction and we laughed all the time. Its fun until now we still talk about it ( heheh).. 

 So, This week! I'm gonna bring you back to your fun memories with your delicious snack. Share your fun and cute story. I would love to know!! Meantime, Check out my easiest recipe for Suman. Turn up some of your favorite music. Hang out on my kitchen, and lets start cooking...wink  ..:)

Notes:

- This recipe is only good for like 12-15 decent size Suman just double the ingredients if your making it for larger batch.

- Taste according to your preference.

Ingredients:
2 cups Glutinous Rice/ Sticky Rice- washed and drained
2 cups Coconut Milk and Water- I used a 13.5 oz. can of coconut milk and added enough water to make it exactly 2 cups.
Ginger
1 teaspoon salt
Sugar

 

 Directions:

1.) Combine all the ingredients in a large pot. Taste the mixture according to your preference ,then let it boil. Reduced the heat and continue cooking until the rice cooked. (It just same process of cooking rice, just replaced the water with coconut milk)

-You can also use the rice cooker for this if you want.:) 

2.) When the rice is cooked, let it cool down before wrapping. Meanwhile, prepare the banana leaves for wrapping.

I used frozen banana leaves available at many Asian store. Defrost the banana leaves before using it, washed thoroughly using hot water to avoid from breaking. Set it aside and wipe it down.

 

 3.) Start wrapping the Suman, by adding 2-3 spoonful of cooked rice onto the banana leaves. Size of the Suman varies depending how big you want it to be. Roll the cooked rice, then fold both end of banana leaves to secure the cooked rice. 

-( I forgot to take picture on wrapping process, but I'm sure you can picture it out..wink)

4.) Put the wrapped Suman and set them in a steamer. Steam for like 15-25 minutes...:)

5.) Enjoy! best served with sugar on the side, but I like mine without sugar..:)