In the Muslim regions of the Philippines, it is known as wadjit in Tausug; wadit in Maranao; and wagit in Maguindanao.

It is usually made from purple glutinous rice (called tapol) soaked in water, drained and then placed into a steamer for 30 minutes.

This rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer for another 25 to 30 minutes.

[5] It is traditionally served as small patties and eaten very early in the morning with sikwate (hot chocolate).

[9] Puto maya is characteristically al dente, compared to the mushier texture of biko.