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.
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.
Add the young coconut strips and reduce further until sauce thickens to your preference. Turn the heat off then set it aside.
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.
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.
Pour brown sugar and coconut strips sauce on top then serve.