Puto Maya and Sikwate

In a large bowl, place glutinous rice and add enough water to cover. Soak for about 1 hour and then drain. Under cold running water, rinse rice two to three times or until water runs clear. Drain well.

Fill the lower part of the steamer with water and bring to a boil over medium heat.

Place soaked rice in a steamer basket, spreading the rice across the surface. Place the basket over the steamer, cover, and steam rice for about 30 to 40 minutes or until half-done.

Meanwhile, squeeze the grated ginger using a cheesecloth to extract the juice. Discard fibers.

In a bowl, combine the coconut milk, the extracted ginger juice, sugar, and salt. Stir until sugar and salt are dissolved.

After 40 minutes or when rice is half done, gently add coconut milk mixture. Stir until well combined.

Continue to steam for about 20 to 30 minutes or until liquid is absorbed, and rice is fully cooked and tender but not mushy. Remove from heat.

While still hot, pack rice into a small bowl to shape and invert on a plate. Serve with mangoes and sikwate. Alternatively, spoon puto maya in folded banana leaves, shape into a triangle, and wrap with the leaves.

In a pot or rice cooker

If cooking in a pot (or rice cooker), combine soaked rice, 1 thumb-size pounded ginger, coconut milk, sugar, and salt.

Over medium heat, bring to a boil uncovered for about 1 to 2 minutes, stirring until sugar and salt are dissolved.

Lower heat, cover, and continue to cook until liquid is absorbed and rice is fully cooked and tender but not mushy.

For the Sikwate

In a saucepot over medium heat, bring water to a boil. Add the tablea and brown sugar.

Cook, stirring occasionally, for about 3 to 5 minutes or until the tablea and sugar are fully dissolved. Serve hot.