Puto Maya is a type of sticky rice cake that originated from Cebu. It’s made of steamed glutinous rice, fresh ginger juice, and sweetened coconut milk. It’s usually served wrapped in banana leaves in triangle or round shapes and paired with slices ripe mangoes on the side and traditionally with "Sikwati" or hot chocolate. This is an easy to make puto maya recipe, the bisaya version of puto maya.

Ingredients:
2 cups glutinous rice
1/4 cup black glutinous rice
3/4 cup sugar
4 thumbs of ginger, thinly sliced
1/2 tsp fine salt
2 cups of coconut milk
1 1/4 cup coconut cream
banana leaves
ripe mangoes
hot chocolate

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