I stumbled upon Inday Inday during a trip to Iloilo, where a tiny corner stall in La Paz Public Market caught my attention. An elderly vendor, Manang Yolly, was skillfully shaping rice cakes while her kawali bubbled with golden-brown syrup.
The aroma of caramelizing coconut milk drew me in, and I watched as she poured the warm syrup over plump, chewy rice cakes. “Ini ang Inday Inday, anak,” (This is Inday Inday, child) she said with pride, explaining how this version of rice cake differs from the usual palitaw I knew from Manila.
After one bite, I was hooked. The tender, chewy texture and that incredible coconut-caramel sauce were unforgettable. She generously shared her technique with me, and now I’m passing on this beloved Ilonggo merienda to you with all the little tips I learned from that memorable morning in the market.
Cultural Notes
Inday Inday belongs to the Filipino rice cake family that includes Palitaw and Unday Unday. Each region has its unique variation, showcasing local ingredients and preferences. In Iloilo, it’s often served during afternoon merienda or special occasions, representing the region’s rich culinary heritage.
Why You’ll Love This Recipe
- Authentic Taste: Experience genuine Ilonggo flavors passed down through generations
- Simple Ingredients: Uses basic pantry staples common in Filipino kitchens
- Customizable Texture: Adjust the syrup thickness to your preference
- Perfect Merienda: Ideal for afternoon snacks or special occasions
- Make-Ahead Friendly: Can be prepared in advance and reheated
Inday Inday Recipe (Ilonggo Rice Cake with Coconut Syrup)
Equipment
- Digital kitchen scale (timbangan) For precise measurements
- Medium mixing bowl (mangkok) For preparing the dough
- Deep pot (kaldero) For poaching the rice cakes
- Heavy-bottom saucepan (kawali) For making the syrup
- Spider strainer For removing cooked rice cakes
- Measuring cups and spoons (Panukat) For accurate portions
- Wooden spoon (sandok na kahoy) For stirring the syrup
Ingredients
For the Glutinous Rice Dough
- 1 cup glutinous rice flour galapong
- ½ cup water tubig
For the Coconut Syrup Topping
- 1½ cups young coconut strips buko strips
- 400 ml coconut milk gata
- ¾ cup brown sugar asukal na pula
Instructions
- Start by combining coconut milk and brown sugar in a saucepan over medium heat (180°C/350°F). Mix well and bring to a boil, then reduce to medium-low heat (160°C/320°F) and simmer for 15 minutes. Stir frequently to prevent burning. Add the young coconut strips and continue cooking until your desired thickness. Turn off heat and set aside.
- While the syrup cools slightly, mix glutinous rice flour and water in a bowl until you have a smooth dough that’s not too sticky or dry. Take portions and roll into balls about 2 inches wide, then gently flatten each one to about ½ inch thickness.
- Fill a deep pot with water and bring to a rolling boil. Once boiling, reduce heat to medium-low (160°C/320°F). Carefully drop the flattened dough pieces into the water, a few at a time to avoid overcrowding. They will sink at first – this is normal. Once they float to the surface, flip them over and cook for one more minute. Remove with a strainer and let excess water drain.
- Arrange the cooked rice cakes on your serving plate. While they’re still warm, pour the coconut syrup and strips over them. The syrup should be warm but not hot when you pour it. Serve right away while both the rice cakes and syrup are still warm. For best results, eat within a few hours of cooking.
- If the syrup becomes too thick while standing, warm it slightly and add a splash of coconut milk to thin it out. Remember, the consistency should be like maple syrup – thick enough to coat the back of a spoon but still pourable.
Tips from Lola’s Kitchen
- Use room temperature water for smoother dough
- Test one rice cake first to perfect cooking time
- Stir syrup constantly to achieve silky consistency
- Keep heat moderate to prevent coconut milk from curdling
Traditional Serving Suggestions
- Serve warm as afternoon merienda
- Pair with hot ginger tea (salabat)
- Present on banana leaves for authentic feel
- Often enjoyed during town fiestas and special occasions
Troubleshooting
- Dough too sticky: Add more flour gradually
- Dough too dry: Add water 1 teaspoon at a time
- Rice cakes break apart: Dough might be too wet or water boiling too vigorously
- Syrup too thick: Add warm coconut milk gradually
- Syrup too thin: Continue simmering until desired consistency
Ingredient Alternatives
- Young coconut: Use mature coconut strips (macapuno) if young coconut unavailable
- Brown sugar: Muscovado sugar or palm sugar (panutsa)
- Coconut milk: First or second extraction gata
- Glutinous rice flour: Fresh galapong (soak glutinous rice overnight, grind finely)
Storage & Reheating
- Store rice cakes and syrup separately in airtight containers
- Refrigerate for up to 3 days
- Reheat syrup in microwave or stovetop until warm
- Steam rice cakes briefly to restore texture
Variations
- Inday Inday sa Latik: Top with latik (coconut curds) instead of syrup
- Inday Inday con Leche: Add evaporated milk to syrup
- Chocolate Inday Inday: Add cocoa powder to dough
- Ube Inday Inday: Mix ube halaya into dough
FAQs
Q: Why is it called Inday Inday? A: “Inday” is an endearing term for young women in Ilonggo. The name suggests the delicacy’s feminine appeal and popularity among young ladies. Q: How do I know when the rice cakes are fully cooked? A: They will float to the surface and become slightly translucent. Q: Can I make the dough ahead? A: Yes, wrap in plastic and refrigerate for up to 24 hours. Q: How thick should the syrup be? A: Traditional thickness varies by region – aim for maple syrup consistency. Q: Can I freeze Inday Inday? A: Not recommended as the texture becomes compromised.
Nutrition
The Story Behind Inday Inday
In the sun-drenched streets of Iloilo City, where centuries-old churches stand witness to rich culinary traditions, Inday Inday emerged as a beloved variation of Filipino rice cakes. This cherished kakanin traces its roots to the resourceful home cooks of Western Visayas, where glutinous rice and coconuts grow in abundance. The name itself tells a story – “Inday” is an endearing term for young women in Hiligaynon, suggesting this delicacy’s special place in Ilonggo households.
Unlike its more widely known cousin, palitaw, which gets its name from the way it floats when cooked, Inday Inday distinguishes itself through its more substantial form and luxurious topping. Local vendors in Iloilo’s bustling markets, particularly in the famous La Paz district, have been crafting these plump rice cakes for generations. Each family closely guards their own recipe for the coconut syrup, known locally as arnibal, leading to delightful variations across different neighborhoods and towns.
The evolution of Inday Inday reflects the Ilonggo’s ingenious approach to Filipino merienda. While other regions typically coat their rice cakes with grated coconut or serve them with latik, Iloilo’s version embraces a more indulgent preparation. The addition of young coconut strips to the syrup, a stroke of culinary brilliance, adds both texture and a fresh sweetness that sets it apart from similar kakanin. This innovation likely came from the region’s abundance of buko, making it a natural addition to their traditional treats.
Today, Inday Inday remains a testament to Iloilo’s vibrant food culture, where simple ingredients transform into extraordinary delicacies through time-honored techniques. Whether enjoyed from market stalls, served during afternoon merienda, or featured in festive celebrations, this rice cake continues to capture the hearts of both locals and visitors, one chewy, syrup-laden bite at a time.
This humble rice cake does more than satisfy sweet cravings – it preserves a piece of Ilonggo heritage, telling stories of community gatherings, family celebrations, and the warmth of Filipino hospitality. As modern tastes evolve, Inday Inday stands firm as a beloved tradition, bridging generations through its timeless appeal and the memories it creates around Filipino tables.
