Sunday, 16 September 2012

Inkiwar / Malagkit na may Latik

It's Sunday.  And when Sunday comes Mammy will cook a special something for the bulilits' snack.  What I am sharing is one of my favorite glutinous rice cake that Mammy often cook.  My niece and nephews love it too.

Inkiwar is a glutinous rice cake mixed with sugar and latik or ladek in Ilocano.  Latik or ladek are the brown coconut milk curd that is the residue when coconut milk is cooked until all liquids have evaporated leaving only the oil and the latik or ladek.  Latik or ladek is usually used as garnishing to any kind of glutinous rice cakes.

This glutinous rice cake, inkiwar, is famous among people in the Northern Luzon provinces and each ethnic culture has their own way of cooking inkiwar. This is my Mammy's recipe. I'd be posting some of my variations later on.  

If you are on a no carb diet or low sugar diet, please don't attempt to eat even a slice of this :-) check the recipe to find out why :-)


     INKIWAR / MALAGKIT NA MAY LATIK


Ingredients:

Glutinuous rice - 800 g.
Ladek or Latik (see recipe below) - 1 to 2 cups
Salt - 1/2 tsp
Brown Sugar - 16 tbps or to taste
Coconut oil (small amount only)
 
Ingredients for Ladek or Latik
Coconut meat, shredded (from at least 3 coconuts)
Hot Water - 6 cups
Cold water as needed


Cooking Procedure:

How to make ladek or latik:

1. Pour 2 cups of hot water.  Mix well and let it sit for a minute.  Squeeze out the milk from the shredded coconut milk.  If it is still too hot to the touch add cold water.  Strain the coconut milk to remove any coconut milk.  Repeat 3 times.

2.  Place all the coconut milk in a wok or big kawali.  Bring it to a boil.
3.  Stir continuously until all the liquids evaporated leaving the coconut oil and the brown thingy called Ladek or Latik .











 How to cook the glutinous rice:
Cook the glutinous rice like the way you cook your regular rice. Wash the glutinous rice, add water and bring to a boil.

Mama usually places banana leaves on the pot first before pouring the glutinous rice and the water.  That way, the cooked rice will not stick on the surface of the pot.


How to make Inkiwar:

1. Mix the cooked glutinous rice, coconut oil, ladek or latik , sugar, and salt
2.  Transfer into a serving tray.
3.  Slice into squares and serve.

It's yummy with coffee :-)

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 (16September2012)




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