Marisa de los Santos’ Puto Maya with Mangoes
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Wine Varietal: Gewurztraminer
Pen eats this for breakfast in the Philippines, as do I—greedily–every time I go there, every chance I get! We call it “sticky rice” and serve it with a mango sliced in half (discard the seed only after you’ve gnawed all the mango flesh off of it) and eaten, Filipino-style, with a spoon. Most Filipino breakfasts also include a kind of bittersweet chocolate calledsikwate, but you can substitute regular hot chocolate. Cebu has the best mangoes in the world, but I have never found them in grocery stores here. Try to get the small, kidney-shaped yellow ones, instead of the larger red and gold ones.
Be sure to use a glutinous variety of rice, like the kind used for sushi. It’s important that the grains stick together! I use Kokuho Rose.
