Inday Inday

In the Philippines there is a rice cake called Palitaw where it means “to float” and that is how that rice cake is cooked, in boiling water and once its cooked then it floats. Palitaw is the most basic form of this rice cake but it has several regional variations like Masikoy, Palitaw sa Latik and our post today Inday Inday (Iloilo) or Unday Unday (Cebu). All of these rice cakes starts with a galapong, a glutinous rice dough simply made with glutinous rice flour and water, where it is boiled or poached until cooked. Where it differs is in the sauce, coating or topping it is accompanied with.


Inday Inday may look like your usual palitaw in a thicker and rounder shape but it’s not, due to its thickness this rice cake is chewier than your usual palitaw. It is then served with a type of bukayo made coconut milk, brown sugar and young coconut strips. The consistency of the sauce varies, in several markets you see this the topping is nearly as solid on some it is thick in consistency but others are runny, and this is how I prefer mine.

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Inday Inday 1

Inday Inday

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 min
  • Total Time: 40 mins
  • Yield: 12-15 pcs 1x
  • Category: Snack
  • Cuisine: Filipino

Description

Inday Inday is a Filipino rice cake from Iloilo made with poached glutinous rice flour dough topped with a thick brown sugar syrup infused with young coconut strips


Scale

Ingredients

Glutinous Rice Dough

Coconut Syrup Topping

  • 1 1/2 cups young coconut strips
  • 400 ml coconut milk
  • 3/4 cup brown sugar

Instructions

  1. In a pan over medium heat combine coconut milk and brown sugar, give it a good mix then bring it to a boil, once boiling continue to simmer in medium heat for 15 minutes, frequently stir to avoid burning.
  2. Add the young coconut strips and reduce further until sauce thickens to your preference. Turn the heat off then set it aside.
  3. In a bowl combine all Glutinous Rice Dough ingredients then form it into balls, once a ball form, flatten it but not too thin. Set aside.
  4. In a deep pan boil some water for poaching the dough, once it boils lower the heat then drop the Glutinous Rice balls in batches. Once a ball starts to float, turn it over and cook for one more minute. Remove from the pot, drain the place in a serving platter.
  5. Pour brown sugar and coconut strips sauce on top then serve.

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9 Responses

  1. Nice dessert to try on, thanks!

  2. wow Sweet, chewy and coconuty…Wish I could taste one now. I love that coconut syrup topping too.

  3. suituapui says:

    Ahhhh!!!! This is like the Chinese dongzhi…or the Malay onde onde/kuih Melaka. Just drop in boiling water and it will float up when it’s done.

  4. Hannah says:

    Amazing! Without fail, I always learn something new whenever I visit your blog. I’m completely enchanted by the simplicity of this recipe, and the incredibly enticing results, of course.

  5. Now, I have ot see if glutinous rice flour can be made directly from glutinous rice… I have a grain mill, and I wonder if that would work. Or even a spice grinder. This sounds like an amazing dessert – and one I would never have thought to try normally.

  6. Raymund, such a beautiful dish! The texture looks so amazing. And that coconut topping – Yum!

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