From the recipe collection
Inday-Inday
Chewy Western Visayas rice discs poached until tender and served in warm coconut-muscovado sauce with latik.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- Makes 16 pieces
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Ingredients
Tick ingredients as you prepare.
Method
- Mix the glutinous rice flour and salt. Add warm water gradually until a smooth, pliable dough forms that bends without cracking.
- Divide into 16 equal pieces and flatten each into a small disc about 1 cm thick.
- Bring a wide pot of water to a gentle boil. Cook the discs in batches without crowding.
- When the pieces float, simmer for another 1–2 minutes so the centres cook through.
- Lift with a slotted spoon and drain on a lightly oiled tray, keeping the pieces separated.
- In another pan, simmer coconut milk, muscovado, pandan, and a pinch of salt over low heat until the sugar dissolves and the sauce lightly coats a spoon.
- Add the cooked rice cakes and simmer gently for 2–3 minutes, turning once so they absorb some sauce without becoming mushy.
- Remove the pandan and serve warm with latik or toasted coconut.
