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Filipino Puto Maya - Rice Cakes - Instant Pot + Stove-top

Puto Maya is a classic Filipino rice cake enjoyed for snacks or dessert, with origins from Cebu, a Visayan province. The easy recipe consists of glutinous rice cooked in coconut cream, then steamed. The round-shaped rice cakes, plated on banana leaves are sprinkled with fresh coconut meat slivers. Serve with fresh, ripe mangoes in season and cups of warm Tsokolate, hot cocoa, called Sikwate in Cebu. This is an Asian in America recipe. Serves 2 to 4.
*I share how to cook this recipe in the Instant Pot OR on the stove-top. Cooking time indicated here is for the Instant Pot.
Prep Time1 day
Cook Time22 minutes
Total Time1 day 22 minutes
Course: Breakfast, Dessert, Merienda, Snacks
Cuisine: Asian, Filipino
Keyword: Puto Maya
Servings: 4 people
Calories: 97kcal
Author: Elizabeth Ann Quirino

Equipment

  • Instant Pot or any multicooker brand - 6 quarts or 8 quarts; A round cake pan - 7-inch diameter to fit into Instant Pot.
  • Steamer if cooking stove-top

Ingredients

  • 1 1/2 cups glutinous white rice
  • water to soak rice enough to cover rice grains in a bowl
  • 3 cups coconut cream (canned)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon finely minced fresh ginger
  • 1 teaspoon salt
  • 10 to 12 pieces (8 x 8 inches) fresh or frozen banana leaves washed thoroughly; to plate puto maya or wrap them; optional
  • 1 cup freshly-grated or frozen coconut meat slivers for sprinkling

For serving:

  • fresh ripe mango slices
  • hot cocoa drinks

Instructions

To prepare glutinous rice:

  • In a large bowl or container, soak the rice grains in water. Water must be enough to cover the grains. Cover and keep refrigerated at least 8 hours or overnight. The rice grains will get puffy.
    The following day, drain rice and discard the liquid. Set aside for cooking.

To cook in the Instant Pot: (option 1)

  • Combine the glutinous rice, coconut cream, sugar, ginger and salt in the inside pot. Mix well.
    Close and lock the lid. Set the valve to Sealing.
    Select: RICE on keypad and cook on Low Pressure for 12 minutes.
    When buzzer sounds, do a Quick Release. Carefully unlock and open the lid; place the cover on a safe spot on the counter.
    After 1 to 2 minutes, when rice has cooled down a bit, use a wooden or silicone paddle to scoop out all the cooked rice.
    Transfer the rice to a pre-greased round cake pan (a 7-inch diameter pan will fit into the Instant Pot). Level the cooked rice with the paddle or a spatula.
  • When the inside pot has cooled down after a few minutes, remove using silicone mitts and rinse off with water.
    Return the inside pot. Fill with 3 to 4 cups of water. Place a metal or silicone trivet on the water-filled inside pot.
    Place the round pan filled with the glutinous rice mixture on the trivet.
    Close and lock the lid. Set valve to Sealing.
    Click on High Pressure and steam for 5 minutes.
    When buzzer sounds, do a Quick Release. Carefully unlock and open the lid.
  • Shape the steamed rice into round molds, about 3-inches in diameter. Use an ice cream scooper if needed to shape the puto.
    Plate the puto on the banana leaves. Sprinkle each puto maya with 1/2 teaspoon of coconut meat slivers.
    Serve warm with fresh ripe mangoes and hot cocoa or Sikwate.
    To store: Keep refrigerated for 1 to 2 days.

To cook on the stove-top: (option 2)

  • Soak glutinous rice overnight. The next day, drain the liquid.
    In a large wok, over medium heat, combine the rice, coconut cream, sugar, ginger and salt. Stir and blend. Keep stirring the rice mixture continuously till it is thick, rice grains are puffy and liquid is completely absorbed. This will take about 20 minutes over a slow simmer.
    *Do not leave the rice mixture in the wok unattended or it will burn. Keep stirring so rice does not stick to the bottom.
    After rice is cooked like a thick porridge, transfer to a round, pre-greased cake pan that will fit into a large steamer.
    On the stove, over briskly boiling water, steam the rice mixture for about 20 to 25 minutes more. All the rice grains must be soft and completely cooked.
    Remove from steamer. Shape the puto maya into round balls about 3-inches in diamter. Sprinkle with coconut slivers. Serve with fresh mangoes and hot cocoa.

Cook's comments:

  • In Cebu, the original Puto Maya is wrapped in banana leaves shaped like a cone, folded then flattened to resemble a puffy triangle.

Notes on the Instant Pot:

  • It takes about 15 to 17 minutes for the Instant Pot to preheat to High or Low Pressure and for cooking time to begin. For other multicooker brands, check the product manual.
    Safety precautions: Use accessories recommended for the Instant Pot like silicone or metal. Do NOT use glassware. Read the manual for complete safety information.
    Disclosure: This is not an ad. I was not paid to write about the Instant Pot, a brand of multicooker. My opinions are my own.

Nutrition

Serving: 1g | Calories: 97kcal | Carbohydrates: 25g | Sodium: 582mg | Sugar: 25g