Comments on: Puto Maya and Sikwate

By: Laiza

Laiza — Sat, 21 Dec 2024 16:08:20 +0000

I tried the recipe today. I only used 1/3 c. sugar. The consistency of the rice is spot on. I am used to chopped ginger in the rice but I tried ginger juice this time. Either or is fine. Thank you from a Bisaya from Cebu.

By: Nannette

Nannette — Tue, 01 Feb 2022 17:29:10 +0000

In cooking thr glutinuos rice how much liquid do we need to put.

By: Imelda Aying

Imelda Aying — Fri, 22 Oct 2021 05:59:16 +0000

Thanks Lalaine for this Easy instructions. I love following your menus it’s great and delicious. I have to extend my timing as I use 3 cups. Enjoying this recipe especially I still have my tablea from Pinas since 2019…yummy!

By: Maks

Maks — Sat, 03 Apr 2021 07:19:49 +0000

Hi Miss Lalaine! Can you provide the nutritional facts of this recipe? Will use it for my authentic filipino food macronutrients research for my nutrition and dietetics program. Thank you so much! 😌

By: Juvet N Dakay

Juvet N Dakay — Mon, 22 Mar 2021 06:07:55 +0000

I learned to eat puto maya from my grandmother and mother who comes from Cebu. They both used the 2 earthen clay pots one with holes and attached to bottom pot where water is boiled to make steam. To avoid leakage, both clay pots are patch with ashes made to harden from the heat. Then the soaked glutinous rice or pilit is steamed. Adding coconut milk with ginger, sugar and salt to taste. It's good for breakfast and sikwate. My mom makes it on special occasions while my grandmother used to sell it in here little store. But we buy them wrapped in banana leaf on a weekly basis. Its good with ripe mangoes as well. Puto maya and budbud are traditional Cebuano delicacies.
In the states, I use the rice cooker but not the same result if its steamed.

By: kathy

kathy — Sun, 06 Dec 2020 16:45:51 +0000

tried this recipe, steaming took longer than I thoughy but tasted so good! Thanks for the recipe! now I know how to cook up a taste of home.

By: Genie

Genie — Wed, 14 Oct 2020 03:37:58 +0000

Hello Ms Lalaine, wala pong available na banana leaves dito sa place ko. Is there anything I can do to make this recipe without it?

Thanks in advance po sa reply!

Genie

By: Gigi RSB

Gigi RSB — Mon, 25 May 2020 21:49:53 +0000

Hi Lalaine, I have been following most of your recipes posted in FB, for months now and I must say, your recipes are user friendly and the menus from “ulam to kakanin” all are simply scrumptious. I have just subscribed the Kawaling Pinoy so I won’t miss any updates and more of your recipes.
I’m currently living in California.

By: Jean Briones

Jean Briones — Thu, 23 Apr 2020 21:00:46 +0000

Hi! Your recipe is informative especially for Filipinos living abroad and would want to recreate comfort food with similar ingredients. I am from Cebu and I'm glad to know you selected this recipe on your page. I suggest using the term Philippine Mangoes to avoid confusion.

By: Nilfa

Nilfa — Sat, 18 Apr 2020 13:40:05 +0000

Puto sa Cebu is prepared without ginger. Coming from a true blooded Bisdak nga nagdako ug nabuhi sa puto na baligya akong Mama.

By: Gel

Gel — Tue, 07 Apr 2020 04:22:39 +0000

When and where's the ginger to add on that part? I think you missed to mention it. Thanks for this recipe, thisbis very common breakfast in Batayan island Cebu
🙂

By: Lalaine Manalo

Lalaine Manalo — Tue, 23 Jul 2019 11:04:54 +0000

In reply to dec. Good luck, Syndee! Hoping it turned out well.