10-5-5-5 is a sweet combo of puto maya, sikwate, peanut butter, and condensed milk inspired by Dumaguete’s local breakfast culture. Craving a sweet Filipino breakfast? Dive into the indulgence of 10-5-5-5! ✨ Puto Maya meets sikwate, peanut butter, and condensed milk for a comforting treat straight from the streets of Dumaguete! A must-try for anyone who loves kakanin. #KakaninLover
If you’re a fan of sweet breakfasts or have a soft spot for traditional Filipino kakanin, then you’re going to love this treat known as “10-5-5-5” also called 10/5/5/5; Sampu, Lima, Lima, Lima; or Ten, Five, Five, Five This is a classic combination of puto maya, sikwate (hot chocolate), peanut butter, and condensed milk, named after the price breakdown at the local “Painitan” in Dumaguete City. Here, you can get a serving of 10 pesos worth of puto maya, 5 pesos worth of sikwate, 5 pesos peanut butter, and 5 pesos condensed milk—creating an incredibly satisfying and affordable breakfast option that is loved by locals and tourists alike.
The Painitan in Dumaguete is a lively spot that opens early in the morning. This long alley is filled with small stalls selling classic Filipino breakfast foods like budbud (sticky rice), coffee, and, of course, puto maya and sikwate. I had heard about this place before, but visiting and experiencing it firsthand was something else! The sight of locals enjoying their hearty breakfast, combined with the intoxicating smell of sticky rice and warm chocolate, made the visit unforgettable.
At its core, 10-5-5-5 is essentially puto maya, a traditional Filipino rice cake made from glutinous rice, coconut milk, and ginger. Originating from Cebu but popular all over the Visayas, puto maya is usually enjoyed with ripe mangoes and sikwate. For me, this humble dish is filled with nostalgia—it takes me back to my childhood, especially during Holy Week, when kakanin like puto maya was a staple in our home. The sweetness of ripe mangoes with the mildly spiced and fragrant sticky rice, all washed down with a sip of hot chocolate—pure bliss.
One of the great things about this dish is that you don’t need a traditional putohan, the claypot steamer used for making these rice cakes. My recipe is designed for home cooks with regular steamers, so no need for fancy equipment or soaking the rice overnight. The puto maya turns out just as delicious and aromatic.
The second key component is the sikwate, a hot chocolate made from tablea (pure cacao blocks). Unlike commercial hot chocolate mixes, sikwate has a deep, rich cacao flavour that is sometimes a bit grainy but wonderfully authentic. Traditionally, sikwate is made using a “baterol” to froth the chocolate, but you can easily whip it up using a wire whisk and a regular pot.
To make this even more indulgent, you drizzle the assembled puto maya and sikwate with peanut butter and condensed milk. This is where the magic of 10-5-5-5 comes together. The soft, slightly chewy texture of the puto maya, combined with the rich bitterness of sikwate, creamy peanut butter, and sweet condensed milk, creates a symphony of flavours in every bite. It’s both nostalgic and indulgent, perfect for those who have a sweet tooth.
Many variations of puto maya and sikwate exist across the different regions of the Philippines, but this Dumaguete version holds a special place in my heart. Whether you’re enjoying it in a quiet corner of a local painitan or making it at home with your loved ones, it’s the kind of dish that brings comfort, warmth, and a little taste of the Visayas wherever you are.
Wash the sticky rice with cold running water and drain well. Set aside.
Heat your steamer, preparing it for the rice.
Place the rice and 1 cup of water in a pot. Bring it to a boil, then reduce the heat to simmer.
Add about 1/2 cup of the coconut cream to the pot. Simmer for 10 minutes, stirring occasionally until the liquid is absorbed. At this point, the rice will be sticky but still not fully cooked.
Transfer the partially cooked rice to the steamer without spreading it. Just pile it in a lump.
In a separate bowl, whisk the remaining coconut cream, sugar, salt, and grated ginger.
While steaming, gently pour about 1/2 cup of the coconut cream mixture over the rice every 5 minutes. Repeat this process two more times until the rice is fully cooked and sticky, gently spreading the rice mixture during the final round to ensure even cooking.
Sikwate
In a small pot, boil 1 cup of water. Once boiling, add the tablea and whisk until completely dissolved and smooth.
Add the milk and sugar, stirring until the mixture is heated through. Be careful not to bring it to a rolling boil to avoid milk fat separation.
Peanut Butter Sauce
In a saucepan, combine the peanut butter and evaporated milk. Slowly bring the mixture to a simmer, stirring until smooth and well-mixed.
Assembly
On a serving platter, place a generous helping of the steamed puto maya.
Pour the sikwate over the rice.
Drizzle the peanut butter sauce on top, followed by a final drizzle of condensed milk for extra sweetness.
This Puto Maya with Sikwate and Peanut Butter is a classic Filipino comfort food fusion, perfect for breakfast or merienda. The sticky rice pairs beautifully with the richness of sikwate (hot chocolate) and the creamy peanut butter sauce, while the drizzle of condensed milk adds an extra layer of indulgence. Enjoy this unique combination that balances traditional flavours with a twist!
I truly have attended a cooking lesson today as every single bit of your post is totally foreign to me and quite fascinating! OK – many people avoid salt the way I do sugar, and I may not rush to copy and prepare . . . but thank you for the inviting picture and knowledge I
What an exotic and tempting dessert!
I truly have attended a cooking lesson today as every single bit of your post is totally foreign to me and quite fascinating! OK – many people avoid salt the way I do sugar, and I may not rush to copy and prepare . . . but thank you for the inviting picture and knowledge I
Looks amazing, Raymund. And I love the name. :-)