Inangit

Ingredients for Inangit

• 2 cups glutinous rice, washed and drained
• 400 ml coconut milk
• 400 ml coconut cream, divided
• 1 cup water, plus more as needed
• 1 teaspoon salt
• 1 to 2 tablespoons sugar
• 1 tablespoon rice flour
• 1/4 cup water
• Brown sugar, to taste
• Banana leaves, for lining and covering

How to cook Inangit

1. 1.Simmer the coconut milk, 200 ml coconut cream, 1 cup water, salt, and sugar over medium heat.
2. 2.Stir in the rice and cook until expanded and most liquid is absorbed, stirring often to prevent sticking.
3. 3.Line a covered skillet with banana leaves; spread in the rice and cover with more leaves. Cook over low heat for 15 to 20 minutes.
4. 4.Invert the rice onto a plate, return it to the skillet, and cook the second side for 15 to 20 minutes, until browned in spots.
5. 5.Whisk rice flour with 1/4 cup water. Simmer remaining coconut cream with brown sugar over medium-low heat; stir in slurry until thick.
6. 6.Cut the Inangit into portions and serve warm with the coconut sauce.