Kalinga's Inandila

Photo courtesy of Dina Raguro

 

 

 

 

Inandila with taktakong leaves for wrapping and a  honey-like smell


Inandila [ee-nuhn-dee-luh]- noun
A type of suman (rice-cake) made from pounded sticky rice galapong; it is  a delicacy native to the Kalinga people and is usually served in special occasions like in a wedding or during a bodong or a peace pact session

Inandila is short for "SINANDILA" which means just like a tongue.

 

 

 

INGREDIENTS:

1. pounded malagkit

2. taktakkong leaves or banana leaves

3. coconut cream and brown sugar.



STEPS:
1. Mix some water with pounded malagkit. Use enough water to make it one big malagkit dough.
2. Portion into fist sized balls, then shape it into a tongue.
3. Wrap it with taktakong leaves or banana leaves. Heat the leaves over a fire to make them pliable and smear the inside of the leaves with a drop of oil.
2. Put the wrapped inandila sumans in a cauldron.
3. Pour some water in it, enough to steam-cook the suman. Cooking time usually takes approximately 30 minutes,depending on the amount of inandila you are cooking.
4. Remove from fire when cooked.

Dipping Sauce (ladek/ latik)

1. Cook the coconut cream and sugar together.
2. Remove from heat when coconut cream is already oily. Make sure it  has not entirely transformed into coconut oil.

How to serve:
1. Unwrap the inandila. Place it on a serving plate.
2. Pour in the latik.
3. Enjoy eating!!!!