Posted Sat, 11 Apr 2009 11:16:29 GMT :: Comments (2)
Easter cooking weekend continues. This is my puto maya recipe, which I had for breakfast.
Wash rice in cold water. Drain well. Transfer to a rice cooker.
Add enough water to coconut milk to equal 4 cups. Pour over rice, together with the rest of the ingredients. Stir until well combined. Cover rice cooker and cook until rice is done.
Let rice sit for 5 minutes. Uncover and mix to incorporate any coconut cream that may have stayed at the top. Cover and let sit for 5 more minutes.
Serve with hot chocolate or ripe mangoes.
To make hot chocolate, I use tablea, pictured below. My Mom makes them and she keeps me well stocked. Dark chocolate can't get any darker than tablea. It is essentially 100% chocolate. Cacao seeds are roasted, husked, ground to a smooth paste and formed into the nuggets below.