This rice cake is a variation of sinukmani. It uses the same ingredients, except for the sugar. You see, palup-si uses salt as its flavoring. And it is easier to cook.
All you have to do is cook the malagkit as you would any regular rice, BUT using coconut cream as its water. Put in some salt accoding to taste. And that’s it.
Like I said, I have a sweet tooth, so the original palup-si I have to dunk into sugar still. OR I would mix in sugar, instead of salt, to tweak it according to my taste.
One more thing, I have never seen it served with peanut or latik toppings. I guess, it is served as it is.
Wednesday, July 7, 2010
Latik is not a snack in itself (although you can make it into one). It is usually used as a topping to various rice cakes. Latik is the “coconut cream curdle”. It is a by-product from extracting coconut oil from coconut cream.
What to do
To make latik, you will need thick coconut cream, the kakang gata, that is, pressed with no water added. The real coconut cream, not the instant creams, powdered or not, that can be bought in supermarkets. Go to your favorite grocer or the nearest palengke to buy a fresh mature coconut. Have it shredded and squeezed.
Now, cook the coconut cream in low fire.
You will notice that some white stuff will start to form on top of the cream. Leave it be. That will become the latik you can use as a topping.
Eventually, the white cream will be clear with brown stuff/residue. Youhave now extracted coconut oil AND cooked latik. Just separate the two, put the oil in a jar and keep for future use, and harvest the latik.
Use as a topping for various kakanins.
Try this!
You can opt to squeeze the coconut yourself. But if your grocer offers mechanical squeezing, I would advise you to avail of it to ensure the maximum cream squeezed out of the coconut.
Cook the latik in sugar and this becomes a sweet snack in itself.
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.
