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Rice is a staple in most Asian kitchens. Without it, a meal feels incomplete. In the Philippines, 'kakanin' is an umbrella term used for snacks and desserts made of glutinous rice and coconut milk. This dish ('puto maya'), is traditionally wrapped and steamed in banana leaves. Many Filipinos enjoy this snack with 'sikwate' which is made out of roasted cacao seeds, water and sugar.

Growing up in the Philippines, I had very fond memories of eating this snack that my mom and Lola (grandma) would make especially during mango season. Moving to Australia, there has always been parts of my culture that I miss everyday and food has always been great way for my family and I to connect with our culture. Asian ingredients can be quite hard to find, but I think that as immigrants we always have a way to make things possible and recreate traditional dishes we love. Even if we have to change ingredients here and there! I hope that this dish truly brings you and your loved ones comfort and joy!

Ingredients:

1/2 cup sugar

1 cup glutinous rice + 1.5 cups water

1 can coconut milk (400mL)

1-2 over ripe mangoes

1 teaspoon salt

1 tablespoon vanilla

Methods:

PREPARATION

  1. Soak the rice for at least one hour prior to cooking.
  2. Thinly slice the mango into bite-sized pieces (1.5 x 1.5 cm). Ensure to remove the fibrous and stringy parts of the mango. Over-ripe mangoes are preferred as it has a softer texture.

COCONUT MILK MIXTURE

  1. Whilst the rice is soaking, combine the coconut milk, sugar, salt and vanilla extract in a small pot.
  2. Bring the heat to medium and simmer until warm, just before it boils.

COOKING THE RICE

  1. Once the rice has been soaked, rinse the rice and place it in a small pot or rice cooker.
  2. For 1 cup of rice add 1.5 cup of water. This rice to water ratio will ensure that the rice has a softer texture.
  3. Cook the rice for around 15 minutes under low-medium heat or until the rice has soaked up all the water. The rice should be soft and completely cooked throughout with no hard grains.

FINISHING TOUCHES

  1. Once the rice is cooked, make sure to remove the crusty and crunchy layer at the bottom. Only keep the parts that are soft enough.
  2. Pour half of the coconut milk mixture with the rice and combine well.
  3. Wait until the rice has partially absorbed the coconut milk. This will take around 3-4 minutes. The rice mixture should be soft, tender and moist.
  4. Plate the rice with mango and top with the leftover coconut mixture. Add as much of the coconut milk as needed to ensure that the rice is moist and not sticky.
  5. Enjoy with toasted sesame seeds (optional).

IMPORTANT NOTE: SERVE IMMEDIATELY AS THE CONSISTENCY OF THE RICE CAN CHANGE OVERTIME.

IDDSI FORK TEST: IMMEDIATELY AFTER COOKING

Appreciate

Credits:

Created with an image by Southtownboy Studio - "Damnoen Saduak floating market"