Sikwate and Puto Maya is a food pairing beloved traditionaly in Cebu as a delicacy. Cebu, as a province known for its rich cultural heritage and vibrant culinary traditions, this simple yet flavorful combination reflects the local culture’s appreciation for heritage food, and it continues to be a staple breakfast or afternoon snack for many Cebuanos.
The Popularity of Sikwate and Puto Maya in Cebu: Origins and Cultural Significance
The dish is composed of two main components: Puto Maya, a type of sticky rice cake; and Sikwate, a traditional hot chocolate drink made from tablea (cacao tablets). Oftentimes, ripe mango slices, typically from the sweet Carabao variety, are included to add sweetness to this pairing. Let us explore the origins, preparation, and enduring popularity of Sikwate and Puto Maya, and how it has become a significant part of Cebuano culture.
Sikwate sa Batirol, Carabao Mangoes, and Puto MayaWhile Pusô and Siomai may be one of the most popular food pairings in Cebu, it’s far from the only one that locals enjoy. Cebuano cuisine boasts a variety of delicious combinations, as rice was a staple food among early Filipinos, the practice of preparing sticky rice (malagkit or pilit) existed long before the Spanish arrived.Sticky rice, cooked in coconut milk, was commonly used in various regions for traditional snacks and ceremonies1.
The Origins of Sikwate and Puto Maya
The origins of Sikwate and Puto Maya can be traced back to the pre-colonial and colonial periods of the Philippines, particularly during the Spanish colonization. The Spanish colonizers introduced cacao in the 17th century, which quickly spread to various parts of the country, including Cebu. The cacao tree (Theobroma cacao), originally from Mesoamerica, thrived in the Philippines’ tropical climate2.
The locals learned to ferment, dry, and roast cacao beans to make tablea, the core ingredient for making traditional hot chocolate, known locally as Sikwate. Cebu’s fertile soil and suitable weather conditions made it an ideal location for cacao cultivation, cementing Sikwate’s place in Cebuano culinary traditions2.
Cacao beans are fermented, dried, roasted, ground, and then molded into small discs or blocks, also known as Tablea.As time passed, the practice of eating Puto Maya (steamed sticky rice mixed with coconut milk and ginger) alongside a hot cup of Sikwate became a breakfast favorite, particularly among farmers and workers who needed a hearty and energizing start to their day3. The inclusion of ripe mango, particularly the Carabao mango, added a refreshing contrast to the rich flavors of Sikwate and Puto Maya.
The pairing became popular as it provided a balanced meal, blending the natural sweetness of the mango, the creamy texture of the sticky rice, and the slightly bitter, full-bodied taste of Sikwate4.
Carabao mangoes are a favorite in Filipino cuisine, often eaten fresh, paired with sticky rice or chocolate, or used in desserts like mango float or dried mango snacks.Cultural Significance and Preparation
Sikwate and Puto Maya with ripe mango hold a special place in Cebuano culture. It is not only considered a comfort food but also a dish that brings people together, often served during family gatherings, religious celebrations, and local festivals like the Sinulog1. The preparation of Puto Maya involves using glutinous rice, cooked with coconut milk, ginger, sugar, and a dash of salt.
The mixture is steamed until soft and then molded into small, round portions5. Sikwate, on the other hand, requires pure cacao tablea, which is dissolved in boiling water and simmered until it reaches the desired thickness, usually sweetened with muscovado sugar3.
The ripe mango, typically the Carabao mango, is sliced and served as a side to complement the sticky rice and the hot chocolate. The dish embodies the local approach to food—simple ingredients, natural flavors, and a deep connection to traditional preparation methods1.
The making of tablea in Cebu is also considered a craft, often passed down through generations, with some families continuing to produce homemade tablea, preserving the traditional method of cacao production4.
Enduring Popularity
The enduring popularity of Sikwate and Puto Maya with ripe mango can be attributed to several factors. Firstly, it represents the unique fusion of local and colonial culinary influences, with traditional rice cakes blending seamlessly with a drink introduced by the Spanish2. The combination has become a nostalgic symbol of Cebuano identity, evoking memories of family breakfasts and traditional gatherings1.
Secondly, the dish’s appeal lies in its versatility and accessibility. Sikwate and Puto Maya are widely available in local markets, carenderias (small eateries), and roadside vendors, making it a convenient yet filling option for people of all ages5. Tourists visiting Cebu often seek out this delicacy to experience an authentic taste of the province, making it not only a local favorite but also a culinary attraction3.
Lastly, the health benefits associated with the ingredients contribute to its lasting popularity. Glutinous rice, with its energy-boosting carbohydrates, is a preferred choice for a heavy breakfast. Sikwate, made from cacao, is rich in antioxidants, and ripe mango is a source of vitamins A and C4. This combination not only satisfies cravings but also provides a nutritious option for those looking for a hearty and healthy meal.
Puto Maya with Sikwate and Ripe Mango in Breakfast Buffets
Sikwate and Puto Maya with ripe mango is not only a celebrated traditional delicacy but has also found a prominent place in the menus of several high-end hotels and restaurants. Establishments offer it as part of their breakfast buffet, showcasing Filipino classics alongside international fare. Similarly, breakfast buffet venues include Puto Maya with Sikwate in their range of Filipino breakfast options.
Other hotels that are known for their buffet offerings, celebrates local flavors, drawing attention to Cebuano heritage dishes, including desserts that incorporate native ingredients add Puto Maya with Sikwate and ripe mango in their menu. These offerings reflect the enduring popularity of Sikwate and Puto Maya among locals and tourists alike, as they provide an authentic cultural experience alongside a flavorful treat.
Such inclusions not only highlight the dish’s status as a nostalgic favorite but also elevate it as a premium offering, ensuring that both Cebuano culture and culinary traditions continue to thrive.
Sikwate and Puto Maya with ripe mango is more than just a beloved delicacy in Cebu; it is a representation of the province’s historical and cultural evolution. From its pre-colonial origins to the influence of Spanish colonization, the dish has remained a staple in Cebuano homes and a symbol of community, hospitality, and tradition1.
Whether enjoyed in the quiet comfort of a family kitchen or amidst the bustling atmosphere of a local market, this dish continues to delight and connect generations, affirming its place as an iconic part of Cebu’s culinary heritage.
ALSO READ: 20 local dishes you should give a try when you’re in Cebu
Incorporating Sikwate and Puto Maya into your next culinary adventure is a great way to experience the rich flavors of Cebu’s heritage. Visit local restaurants or indulge in the breakfast buffets of hotels to savor this delightful pairing alongside ripe mangoes. Support Cebuano culture by sharing this gastronomic treasure with friends or recreating it at home for a taste of tradition. Explore the heart of Cebu through its cuisine and discover why Sikwate and Puto Maya continue to charm locals and tourists alike.
If you’ve tried Sikwate and Puto Maya, we’d love to see your photos and hear about your experience! Share your snaps on social media using the hashtag #CebuFinestFoodPairings and join the celebration of Cebuano cuisine. Let’s keep the conversation going and spread the love for Cebu’s rich culinary traditions!
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Footnotes
- Trinidad, Amy Besa. Memories of Philippine Kitchens: Stories and Recipes from Far and Near. Abrams, 2012.
- Guerrero, Sylvia. “Culinary Traditions of the Philippines.” Journal of Southeast Asian Cuisine, vol. 8, no. 3, 2007, pp. 182-199.
- Salazar, Rolando. “The Influence of Spanish Colonization on Philippine Food Culture.” Historical Food Digest, vol. 12, no. 2, 2010, pp. 47-62.
- De la Cruz, Lucia. “The Story of Tablea: The Craft of Chocolate-Making in the Philippines.” Chocolate Journal, vol. 5, no. 1, 2015, pp. 60-75.
- Legaspi, Joanna. “Exploring Cebu’s Local Delicacies.” Travel & Culture Magazine, vol. 22, no. 9, 2018, pp. 34-39.
