01 March 2009
Two kinds, with the (formerly) hot chocolate.
The Pianist got in one night from Dumaguete bringing some delicious lumps of puto maya. This came complete with some cacao in an emptied-out mineral water bottle.
Puto maya is a popular Visayan kakanin made by cooking sticky rice with coconut milk, and scooping them into banana leaves. Some are made with purely white malagkit or glutinous rice, while others have tapol or black sticky rice mixed in. I previously thought they used red rice milled pretty inconsistently, but it appears that they throw the tapol in with white glutinous rice to get a purple-red look.
The tapol version.
Of course, it's commonly enjoyed with dark hot chocolate poured over it. Yum.
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