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Puto Maya and Sikwate

THE PHILIPPINES (Davao City)

Sticky Rice & Hot Chocolate

SUBMITTED BY

Ira

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Ira’s favorite breakfast is a match made in heaven. this was the best way I could think to start my only eating Filipino food for a full day!

Puto Maya and Sikwate are a classic Filipino breakfast or merienda (snack) pairing, deeply rooted in the country’s culinary history. This delightful duo consists of Puto Maya, a sticky rice cake, and Sikwate, a rich and warm chocolate drink. Both have strong influences from early Filipino food culture and Spanish colonization, making them an essential part of the Philippines’ diverse gastronomic heritage.

The Origins of Puto Maya

Puto Maya is a type of glutinous rice cake traditionally enjoyed in the Visayas and Mindanao regions. Its name comes from the term puto, which generally refers to steamed rice cakes in Filipino cuisine. However, unlike the common puto made with rice flour, Puto Maya is made from whole grains of sticky rice, soaked and steamed with coconut milk, ginger, and sometimes a pinch of salt.

Historically, rice has been a staple in the Philippines for centuries, dating back to pre-colonial times. Indigenous Filipinos cultivated and consumed rice in various forms, including steamed, boiled, and ground into flour. With the introduction of coconut and sugarcane from early trade routes, Filipinos began experimenting with ways to enhance their rice dishes. This led to the creation of Puto Maya, which became a popular breakfast or snack among locals.

The Influence of Spanish Colonization

During the Spanish colonial era (1521-1898), many Filipino dishes evolved due to foreign influences. Spaniards introduced cacao to the Philippines in the 17th century, brought from Mexico through the Galleon Trade. This led to the widespread cultivation of cacao trees and the development of tablea, which are pure cacao tablets used for making hot chocolate. As cacao became more accessible, it was paired with existing Filipino delicacies, giving birth to the iconic combination of Puto Maya and Sikwate.

The Tradition of Sikwate

Sikwate, derived from the Spanish word chocolate, is the Visayan term for traditional Filipino hot chocolate. It is made by dissolving tablea in boiling water, often mixed with sugar and sometimes milk to balance the natural bitterness of pure cacao. The result is a thick, aromatic drink with a strong and earthy chocolate flavor.

Filipino households, particularly in the Visayas and Mindanao regions, traditionally prepare Sikwate using a batirol, a wooden whisk used to mix and froth the hot chocolate. This practice is similar to how the Spanish and Mexicans prepare their hot chocolate, demonstrating the lasting impact of Spanish influence on Filipino cuisine.

Puto Maya and Sikwate as a Cultural Staple

Over the centuries, Puto Maya and Sikwate have remained a beloved pairing, often served during breakfast or as an afternoon snack. The sticky and mildly sweet Puto Maya complements the rich and slightly bitter taste of Sikwate, creating a well-balanced and satisfying treat.

In many local markets, especially in Cebu and Davao, vendors sell freshly made Puto Maya wrapped in banana leaves alongside steaming cups of Sikwate. Some versions also include ripe mangoes on the side, adding a fruity sweetness that enhances the overall experience.

Today, Puto Maya and Sikwate continue to be cherished by Filipinos of all generations. Whether enjoyed at home or in local eateries, this traditional pairing remains a symbol of Filipino hospitality and culinary ingenuity. As the demand for heritage foods grows, this iconic duo serves as a reminder of the Philippines’ rich history and diverse cultural influences.

Puto Maya and Sikwate

Servings 8
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Equipment

  • instant pot

Ingredients
  

Puto Maya

  • 2 cups glutinous rice
  • 2 thumb-size knobs of ginger peeled and grated
  • 1 can (13.5 oz) coconut milk
  • ½ cup sugar
  • ½ tsp salt
  • banana leaves optional
  • mango slices for serving, optional

Sikwate

  • 4 cups water
  • 4 pieces tablea
  • ½ cup brown sugar

Instructions
 

For puto maya

  • In a large bowl, place glutinous rice and add enough water to cover. Soak for about 1 hour and then drain. Under cold running water, rinse rice two to three times or until water runs clear. Drain well.
  • Combine rice and the rest of your ingredients (minus the banana leaves and mango) in the instant pot. Stir to combine and close lid. Cooking using "Rice" setting for 12 minutes.
  • While still hot, pack rice into a small bowl to shape and invert on a plate. Serve with sikwate and mango.
  • Alternatively, spoon puto maya in folded banana leaves, shape into a triangle, and wrap with the leaves.

For sikwate

  • In a saucepot over medium heat, bring water to a boil. Add the tablea and brown sugar.
  • Cook, stirring occasionally, for about 3 to 5 minutes or until the tablea and sugar are fully dissolved.
  • Serve hot with puto maya.

Notes

Recipe inspired by Kawaling Pinoy
Course: Breakfast
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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