Saturday, 20 October 2012

Inkiwar III ken Tagapulot (Glutinous Rice Cake with Muscovado)

My mother and I usually buy food stuffs, vegetables, fruits, fishes, chicken, etc. at our town's public market every Sunday since Sunday is considered as market day.  When we say market day, people from all barrios in town will come down and sell their produce or merchandises of any sorts at our public market.  While Mammy was picking up vegetables from her favorite vegetable vendor, an old woman approached her trying to sell her a bottle of coconut oil at P35. She looked so frail and exhausted.  Since we need to complete my Mammy's list of to-buys we told the old woman that we check on her at her place (she said it's near the eatery where palamig and banana ques are sold).  Mammy is familiar with every corner of the public market so it was easy for us to locate her.

While walking towards the old lady, I told Mammy not to haggle with the old lady for the price anymore.  P35 for a bottle of home-made pure coconut oil is a steal already.  And I reminded her of the fuel and energy spent just to produce a bottle of coconut oil.  I also told her that she has to show compassion for the old lady, and that she's luckier than she is.  Mammy is stingy.  She often negotiates for the goods price and always demands for the best discount she can get and for her, every single centavo discount counts.  And knowing Mammy she might negotiate with the old lady so she can get the coconut oil at half the price.

When the old lady saw us, she happily handed Mammy a bottle of coconut oil.  Mammy miraculously didn't haggle for the price and she even bought ladek / latik from her too.  The old lady begged Mammy for her to get all three bottles of coconut oil so she could pack her things and go back to her home in the barrio but we can only buy so much.  The old lady is only about my mother's age but she looked far older.  She said that she usually peddles her coconut oil but sometimes she gets lucky to find a place in a corner at the public market next to stores and other market hawkers.  She uses her umbrella to protect herself and her coconut oils and ladeks from the scorching sun or from the rain.  She's not the only one with such plight.  We have seen many elderlies, far older than the coconut-oil-monger, selling anything under the sun just to get a couple of bucks so they can buy rice and canned goods to bring back to their homes in the barrios.  My heart bleeds for them but there's nothing much I can do to help other than buy their merchandises if we need them.

My parents are still lucky (sigh)

After almost a week, I decided to use the ladek / latik we bought from the old lady and the tagapulot (muscovado) we bought from another old lady having almost the same situation as the coconut-oil-old lady only that the latter uses a bigger umbrella to shield her tagapulot and pulitipot.  And last Sunday, I came up with this glutinous rice cake. The difference between using tagapulot (muscovado - the one in solid state not powder) and brown sugar doesn't only lie on the resulting color, in which case brown sugar produces a lighter-brown-colored rice cake and with tagapulot a darker-brown-colored one, but also on the resulting flavor.  My parents, sibling, niece, and nephews like the taste of the kankanen I cooked using tagapulot since it is richer but not cloyingly sweet.

Tagapulot (muscovado)

By the way, I cooked  this almost the same way as I cooked the inkiwar under Inkiwar w/ Cinnamon, check it out if you like.  Also you can check out other glutinous rice recipes here.



Glutinous Rice - 500 g
Tagapulot (Muscovado), chopped into pieces- 200 g.
Ladek / Latik- 2 c
Salt - 1/2 tsp

I used the ladek / latik we bought from the old lady but you can also make your own.  Check the recipe under our post on Inkiwar / Malagkit na may latik )  

Cooking Procedure:

1. Wash the glutinous rice by just swishing your hands in it then soak it in water for at least one hour
2.  Drain the glutinous rice, add water and bring to a boil.  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.
3.  Combine the excess liquid from cooking the glutinous rice, 1/2 cup of water and the chopped tagapulot.  Heat it under medium fire. Let the tagapulot  melt.  Stir continuously and let the mixture simmer until half of the liquid has evaporated.
4.  Add the ladek / latik and salt, continue heating the mixture under low fire for a minute.  Stir.
5. Add in the glutinous rice and continue stirring until the glutinous rice is almost fully cooked. 
6. Transfer into a serving tray. Slice into squares and serve.

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 (20October2012)


  1. This looks really tasty, it must have been really good! :)

    1. it does for us haha still learning to cook kakanin

  2. Kakanin!! :) I love any pinoy kakanin :D