This Cebu-style dessert pairs gingered puto maya with sikwate and a creamy peanut topping.
45 minutes · Serves 4
Ingredients for 10-5-5-5
2 cups sticky or sweet rice
1 cup water
2 cups coconut cream
4 tbsp white sugar
1½ tsp salt
1½ tbsp finely grated ginger
5 tablea, about 45–50 g
1 cup water
1½ cups milk
2–3 tbsp sugar, to taste
⅔ cup peanut butter
½ cup evaporated milk
Condensed milk, for drizzling
How to cook 10-5-5-5
1.Rinse and drain rice, then bring it and 1 cup water to a boil. Reduce to a simmer.
2.Add ½ cup coconut cream and simmer about 10 minutes, stirring occasionally, until absorbed; the rice should remain undercooked.
3.Steam the rice in a mound. Whisk remaining coconut cream with sugar, salt, and ginger; pour about ½ cup over rice every 5 minutes, three times total.
4.Boil 1 cup water, whisk in tablea until smooth, then add milk and sugar; heat gently without a rolling boil.
5.Simmer peanut butter with evaporated milk until smooth. Serve puto maya with sikwate, peanut sauce, and condensed milk.
