The recipe has been passed down through the tradition of grandparents, and its production has spread to other regions within the country, including the Northern Coast.

The variety most consumed in the Altiplano Cundiboyacense highlands is prepared with rice and panela,[3] often adding cloves and cinnamon.

[4] Masato is often used to accompany various snacks, such as pastries, butter cookies, almojábanas, garullas, pandeyuca, or, in some cases, meat or chicken empanadas.

Its consumption increases at the end of the year, as it is served with snacks typical of that season, such as buñuelos, natilla, and tamales.

In the state of Táchira, it is common to blend the cooked rice with a syrup made from a geranium branch, giving it its characteristic flavor.