puto maya | recipe 1.4

..

i.
soak:

glutinous rice | 1 kilogram
water

firstly, i rinse the rice well
and let it soak in water overnight in the fridge.

ii.
mise en place.

ginger | crushed | the sky's the limit

coconut milk | 400ml | *coco mama
coconut cream | 400ml | ufc*
brown sugar | 3/4 cup / 150g
salt | a pinch
ginger | half a cup | grated

banana leaves | enough to line steamer

iii.
i always wilt the banana leaves on the hob or over lit charcoal,
the banana leaves will change into a darker colour and turn shineeey.

i wipe them off with a damp cloth
or a serviette when i'm feeling lazy.

iv.
in a pan, i mix coconut cream, milk, brown sugar, salt, and grated ginger
and set it aside.

v.
i line the steamer with the banana leaves.

then rice in.
crushed ginger too.
mix mix mix.

i usually steam for thirty minutes to one hour
till it looks pretty like this:

vi.
i often heat the coconut milk mixture for a few minutes
over medium heat
if i've got *extra* time.

vi.
once rice is half-cooked, i just transfer it into a large bowl
and leave the leaves ̶h̶e̶h̶e̶ in the steamer.

coconut milk mixture in, over a strainer.

i sometimes don't strain when i want the grated ginger bits in. mehe

mix mix mix.

viii.
i steam the rice again until it's fully cooked
(maybe another thirty minutes).

voila!

..
i almost always serve and eat puto maya with
mango
muscovado
sikwate.

but even puto with just muscovado tastes divine.

..
thank god for farmers!
and thank god for neighbours with banana herbs!
xx