Puto Maya

1. Wash the sticky rice with cold running water and drain well. Set aside.
2. Heat your steamer, preparing it for the rice.
3. Place the rice and 1 cup of water in a pot. Bring it to a boil, then reduce the heat to simmer.
4. 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.
5. Transfer the partially cooked rice to the steamer without spreading it. Just pile it in a lump.
6. In a separate bowl, whisk the remaining coconut cream, sugar, salt, and grated ginger.
7. 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

1. In a small pot, boil 1 cup of water. Once boiling, add the tablea and whisk until completely dissolved and smooth.
2. 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

1. In a saucepan, combine the peanut butter and evaporated milk. Slowly bring the mixture to a simmer, stirring until smooth and well-mixed.

Assembly

1. On a serving platter, place a generous helping of the steamed puto maya.
2. Pour the sikwate over the rice.
3. Drizzle the peanut butter sauce on top, followed by a final drizzle of condensed milk for extra sweetness.