Saturday, September 22, 2012

FOODOGRAPHY: Cinnamon sugar puto maya

Puto Maya is a Filipino dessert or snack fare made out of sticky rice boiled in coconut milk. Traditionally, it is best cooked in clay pot under charcoal embers.

There is a trick to cooking sticky rice. The heat must be of the right consistency. If it is too hot, the bottom portion of the rice would easily get burned. Cooking in clay pot can help manage the cooking progress and lessen burning. However, this being an experiment, the lower portion of the rice still got burnt.

To provide a twist to the traditional fare, cinnamon sugar was added. The taste and smell of cinnamon provided a sweet smelling appeal and a variation to how this dish is traditionally prepared.

Ingredients:

2 cups sticky rice
2 cups water
pinch of salt
2 tbsp brown sugar
1 tbsp cinnamon

Wash sticky rice in water. Put rice in pot, add the cups of water. Stir salt. Bring to boil under low heat.

When cooked, pour in the combination sugar and cinnamon and mix. Serve hot.

This is also best paired with hot chocolate.

Life musings: "Nothing therefore can come between us and the love of Christ, even if we are troubled or worried, or being persecuted, or lacking food or clothes, or being threatened or even attachked." (Rom 8: 35-36)

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