• 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.