Inandila

Inandila is one of the many suman types. But unlike most suman, inandila uses pounded malagkit or sticky rice galapong.

I have only tasted this suman once in the Cordillera region. People I have talked to said that inandila is the snack served in Kalinga before a bodong or a peace pact session, starts. It must be native to the kalinga province.

What to do

To cook this, you will need pound malagkit, taktakkong leaves, coconut cream and brown sugar.

Mix some water with pound malagkit. Use enough water to make it one big malagkit dough.

Portion into fist sized balls.

Wrap it in taktakkong leaves. These will give it a lemony scent and flavor. If there are no taktakkong leaves available, you can use bamboo or banana leaves.

Taktakkong Leaves

Put the wrapped inandila sumans in a cauldron. Pour some water in it, enough to steam-cook the suman. Cooking time takes approximately 30 minutes,depending on the amount of inandila you are cooking. Remove from fire when cooked.

Now the dipping sauce.

Cook the coconut cream and sugar together. Remove from heat when coconut cream is already oily, but has not entirely transformed into coconut oil.