Satisfy your sweet tooth with Inday-Inday! This classic Ilonggo kakanin features soft, chewy glutinous rice patties topped with a rich, caramelized bukayo. It’s a simple, comforting Filipino dessert made with pantry staples and sure to be a crowd favorite.
If you love palitaw but are craving something a little more decadent than the usual coating of grated niyog, sugar, and sesame seeds, this recipe is for you. Inday Inday, also known as Unday Unday in Cebu, levels up our favorite sticky rice cakes with a delicious smothering of thick sweetened coconut strips that's sure to hit the spot!
Ingredient notes
- The coconut syrup, or bukayo, is made from coconut milk, brown sugar, shredded young coconut, and a dash of sea salt to balance the sweetness. For the best texture, choose malauhog buko, which is meaty but slightly firm. You can swap the brown sugar with muscovado for a deeper caramel flavor.
- The sticky rice patties are made with two simple ingredients: glutinous rice flour (galapong) and water.
Making the bukayo
Combine the coconut milk, sugar, and salt and simmer until reduced into a light syrup, then fold in the young coconut strips. Let the mixture cook down gently until it thickens into a rich, sticky consistency. Don't let it come to a boil lest it separate or curdle.
Making the sticky rice patties
- Gradually add water to the glutinous rice flour, mixing and kneading by hand until the dough is smooth and pliable. If the dough feels too wet, add a bit more rice flour. If it's too dry, add a splash of water.
- Use a small scoop to portion out about 1 ½ tablespoons of the dough, then shape each portion into balls and slightly flatten into patties. Slightly wet hands in between shaping to keep the dough from sticking.
- Make sure the water is at a full, rolling boil before adding the sticky rice patties. Once they float to the surface, immediately remove them with a slotted spoon to prevent overcooking, and drain well.
Cook's tip
Cover the dough with a moist kitchen towel to keep from drying out.
How to serve and store
- Inday-inday is delicious and filling as a midday snack or after-meal dessert. Place the cooked sticky rice cakes on a serving plate and spoon the sweetened coconut sauce on top.
- As with other kalamay sa latik, it's best enjoyed freshly made as the sticky rice cake tend to harden when refrigerated and cold.
- To refresh from the fridge, microwave for a few seconds until warm and soft.
More kalamay recipes
Ingredients
- 1 can (13.5 ounces) coconut milk
- 1 cup brown sugar
- ½ teaspoon sea salt
- 1 ½ cups glutinous rice flour
- 1 cup water
Instructions
- In a saucepan over medium heat, add coconut milk, brown sugar, and salt. Stir until the sugar and salt are dissolved. Cook for about 15 minutes, stirring occasionally, until reduced.
- Add shredded young coconut. Continue cooking for another 5 to 7 minutes, or until thickened. Transfer to a bowl and set aside.
- In a bowl, combine glutinous rice flour and water. Stir until a soft, pliable dough forms. Scoop a portion of dough, form it into a ball, and slightly flatten. Repeat with the remaining dough.
- In a pot, bring about 4 cups of water to a boil. Drop the dough patties into the boiling water and cook until they float. Using a slotted spoon, remove from the pot.
- Arrange the sticky rice patties on a serving platter. Pour coconut caramel sauce on top. Serve.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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