Saturday, 22 September 2012

Inkiwar II: With Cinnamon

 



I have previously posted a traditional way of cooking inkiwar (check my Mammy's  Inkiwar / Malagkit na may latik.)  This is my version of it, cooked the way I want it.


Inkiwar or malagkit na may latik  is an Ilocano glutinous rice cake and is a favorite of mine but there is a certain way I want the glutinous rice to be cooked.  I don't want it to be soggy nor wet.  I want the glutinous rice to be whole and large like that of a Japanese style steamed rice , not so sticky but a bit chewy. If you are familiar on how Cagayano's cooked their glutinous rice, the steamed type, that's how I want it to be.  But steaming my glutinous rice is not an option as it will take me hours to cook it and the little ones are already hungry.  They can't wait for the inkiwar to be cooked. Nonetheless, I will be steaming it that way next time

With this version of inkiwar, I put cinnamon for a twist in its flavor.  Try it if you like.  It is really delicious.


Cinnamon Barks



You can also use the powder cinnamon, you just need to estimate how much of it to use in order that the cinnamon flavor doesn't overpower the flavor of the latik or ladek.  I'll try to use the cinnamon powder next time when I ran out of sticks :-)





     INKIWAR / MALAGKIT NA MAY LATIK with CINNAMON


Ingredients:

Glutinuous rice - 800 g.
Cinnamon Stick - 3 pcs
Ladek or Latik (see recipe here - ladek / latik) - 1 to 2 cups
Salt - 1/2 tsp
Brown Sugar - 16 tbps or to taste
Coconut oil (small amount only)



Cooking Procedure:


1. Wash the glutinous rice by just swishing your hands in it then soak it in water for at least 30 minutes. 
2.  Drain the glutinous rice, add water and the cinnamon sticks.  Bring to a boil.
3.  When the mixture boils, stir it.  Remove as much excess liquid as you can.  Set aside the liquid.  Remove the glutinous rice from the fire.
4.  In a wok where you cooked the ladek / latik, continue heating the ladek / latik and the coconut oil, under low fire.  Add the liquid from the glutinous rice, as well as the sugar, and salt.  Stir.
5. Continue stirring until the glutinous rice is cooked. 
6. Transfer into a serving tray. Slice into squares and serve.

I usually use a non-stick pot to cook the glutinous rice.  If you don't have non-stick pots and you do not want your glutinous rice to be sticking on the surface of your pot, you can follow how my Mammy cooks her glutinous rice.
If you are wondering about how a Japanese style steamed rice is cooked, click this link.

You can click the links below for a collection of kakanin  and Filipino merrienda recipes we have posted in this blog:

1.  Kakanin collection
2. Filipino Merrienda collection
 


© Fresha-licious (22September2012)


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