Inday Inday Recipe (Ilonggo Rice Cake with Coconut Syrup)
Inday Inday is a cherished Ilonggo rice cake characterized by its thick, chewy glutinous rice dough that's poached until tender, then lavishly topped with a rich coconut milk syrup infused with brown sugar and young coconut strips, setting it apart from its cousin palitaw through its more substantial texture and complex coconut-caramel topping. This beloved merienda from Iloilo exemplifies the region's skill in transforming simple ingredients—galapong, gata, and buko—into a sophisticated delicacy that's simultaneously rustic and refined, with the syrup's consistency varying from thick to pourable depending on local preference, making each bite a perfect harmony of chewy, sweet, and creamy elements.
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
Calories: 120kcalCarbohydrates: 25gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 8mgPotassium: 88mgFiber: 0.5gSugar: 13gVitamin C: 0.3mgCalcium: 17mgIron: 1mg
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