FILIPINO RECIPE ~ INANGIT ~

INANGIT is similar to biko in appearance minus the latik on top. This is a very filling dish and great for merienda any time and for all occasions

PINOY INANGIT AND HALU-HALO INGREDIENTS

1 c malagkit na bigas
5 pc saging na saba
3 c kakang gata
1 pc kamote
1 tsp salt
1 pc gabi
2 tbsp sugar
1 pc ube (optional)
1/2c galapong for bilo-bilo
1/2 c sago (small)
1/2 c langka (strands)
2-4 c grated coconut
2 c sugar (white)
Pandan leaf (optional)

PINOY INANGIT PROCEDURE

• Wash the malagkit rice thoroughly. Boil using the kakang gata (first extraction of coconut milk). Add salt and sugar. Cook over low fire stirring occasionally. Cook for 1-1 ½ hours until soft and chewy. Form fist-sized pieces. Set aside.

GINATAN HALU-HALO PROCEDURE

• Peel and cut into desired sizes the saging na saba, kamote, gabi, ube (optional). Form the galapong into tiny balls or bilu-bilo. Prepare strands of langka and pandan leaf for aroma and have ½ c tiny sago ready.

• Prepare 2-3 c gata. Set aside the kakang gata for use later for that extra-creamy taste and presentation.

• In a big pot, mix all the ingredients together, except bilu-bilo, using the second gata. Bring to a boil. Add sugar and then bilu-bilo.

• Let boil until all the ingredients are cooked. Serve hot in a small bowl with inangit. Add kakang gata if more creamy texture is desired.

PINOY BIBINGKANG KANIN INGREDIENTS
1 kilo glutinous rice (malagkit)
10 cups coconut milk
1 kilo white sugar
2 cups young coconut  meat, slice into strips

PINOY BIBINGKANG KANIN PROCEDURE

• 1. Place the rice and malagkit in a pot and allow to boil until cooked.

• 2. When cooked, place in a bowl. Add the sugar and coconut strips. Mix well. Place in a baking tray.

• 3. Top with the coconut milk and sugar mixture.

• 4. Bake in the oven for 25 minutes at 350F.

• 5. Slice into portions before serving.