How to earn extra from “puto maya”

CEBU, Philippines - Would-be entrepreneurs are surrounded with a lot of possible business opportunities, may it be small, big, family or personal. However, at times it is the lack of knowledge on what business to go into that frustrates one to even attempt to start.

But as the old cliché goes “if there’s a will, there’s a way,” a business idea is often borne out of one’s desire to make money.

For one, Napole Navaja, 47-year-old maker of [puto maya], a traditional Filipino food, started his small business in his barangay with just one goal at first: he just wanted to be with his family.

Navaja used to work for a construction firm for many years, enduring the long time he had been away from his family. His work demanded him to travel to many places in the country.

As a father, he wanted to see his children grow up with his guidance. So, he decided to start a home-based business, believing that this would allow him to spend more time with his family.

He got the idea of selling [puto maya] from his brother who, at that time, already engaged in such small venture.

With an P8,000 seed money he saved from his previous work, Navaja used this to buy ingredients in making the traditional Filipino food, the equipment needed for the operation and the rental fee for a small space along Katipunan Street of Barangay Labangon.

During the first few years of the business that started in 2009, Navaja said that they cooked puto maya twice a day (day and night) because of the high demand from both the residents and people who passed by the “putohan.”

It only took them a week to regain the capital investment they poured into the business, he added.

Eventually, when the business was booming, they were able to buy two Automated Tubig Machines (ATM) and two second-hand jeepneys and have these rented.

“Kusog kaayo adtong una kay bag-o pa man. Mao gyod paliton sa mga tawo pirme ba,” he said.

When the business prospered, his wife, Victoria Najava, who previously worked in a factory decided to quit from her job and helped her husband in managing their puto business.

In a day, they cook nine to 10 kilos of  glutinous rice, 10 coconut (milk extracted) yielding more than 300 pieces of puto maya. “Mahurot gyud siya kada adlaw. Kon naay mahibilin, lima o tulo ra,” Victoria said. 

Navaja said that their stall is strategically situated on the sidewalk where people and motorists can easily see them. Because they operate at night until early dawn (from 7:30 p.m to 2 a.m.), later on they also decided to offer other other food like noodles, egg, hanging rice or “puso”, coffee and pure cocoa drink for additional income.

Navaja shared to The Freeman the process of making puto maya in an easy and traditional way —steaming. Although for others, the process seems to be very tedious and extensive, he believed the job becomes easier when love and passion is put into it.  

Let’s take a look at the following detailed steps:

1.            Prepare the ingredients: Glutinous rice or                                           locally known as “pilit,” coconut milk, sugar, a                     little salt and ginger. Soak the sticky rice with                                      water for about 1-2 hours to, at least, soften the                                 rice granules.

2.            In a steamer with cheesecloth, put the pre-                                        soaked rice and cover until cooked. While                                            waiting, add sugar, salt and ginger to the                                              coconut milk and let the mixture boil separately                           until it becomes rich and thick or “espiso”.

                Meantime, prepare also the cocoa drink or                                          “sekwati”: Boil water and add the cocoa powder                                 and sugar and stir. Navaja suggested that using                                 pure pulverized cacao seed tastes better. 

3.            Once the rice is done, it’s now time to put the                   cooconut milk mixture a little at a time and fold.                                Continue adding the coconut milk until the                                          desired moisture and texture is achieved. Turn                                 heat to lower setting and let it simmer for about                               15 minutes.

4.            Place the cooked “puto” rice into a big bowl                                        and let it cool down. Meanwhile, tear banana                                    leaves into pieces with about 3 inches wide.                                       Fold the leaves and make a triangular pouch                                                 and use a large spoon to pack the rice into it.