25/05/2024
Procedure:ππ
1. Prepare the Rice:
Rinse the glutinous rice and purple rice thoroughly under cold water until the water runs clear.
Drain the rice and set aside.
2. Cook the Rice:
In a pot, combine the coconut milk, water, brown sugar, salt, and freshly grated ginger.
Stir well and bring the mixture to a gentle boil over medium heat.
Add the rinsed glutinous rice and purple rice to the pot. Stir to ensure the rice is evenly coated with the coconut milk mixture.
3. Simmer the Rice:
Reduce the heat to low and cover the pot.
Let the rice simmer, stirring occasionally to prevent sticking, until the liquid is absorbed and the rice is tender (about 25-30 minutes). If the rice is not yet cooked and the liquid has been absorbed, you can add a bit more water, a tablespoon at a time, and continue cooking until the rice is fully cooked.
4. Prepare the Banana Leaves:
While the rice is cooking, cut the banana leaves into small squares or rectangles (about 6x6 inches).
Pass the banana leaves quickly over an open flame to make them pliable. This step also brings out their aroma and makes them easier to work with.
5. Wrap the Rice:
Once the rice is cooked, take about 2-3 tablespoons of the cooked glutinous and purple rice and place it in the center of a piece of banana leaf.
Fold the banana leaf over the rice to form a small packet. You can secure the packet with a toothpick if needed.
Repeat with the remaining rice and banana leaves.
6. Steam the Packets:
Arrange the wrapped rice packets in a steamer basket.
Steam over medium heat for about 15 minutes to further infuse the flavors and ensure the rice is fully cooked.
7. Serve:
Remove the steamed packets from the steamer.
Serve warm or at room temperature.
Top with optional toppings like sliced ripe mangoes, sweetened grated coconut (latik), or muscovado sugar.
8. Enjoy:
Enjoy your delicious P**o Maya with your favorite toppings! This traditional Filipino snack is perfect with hot chocolate or a cup of coffee.ππ