INANCHILA – Sacred rice pastry/rice cake –
- Natuktuk un Chaykot Powdered glutinous heirloom rice
- Lachok Coconut curd
- Inti Brown Sugar/Muscovado
- Asin Salt
- Chanum Water
- Iyug Coconut
- Luchog Coconut Milk
- Vanga Clay Pot
- Taung Orchid leaves
- Jarpong (manutuwan) Cooking stove
- Lichugan nan tinampuk un chaykot
Put enough water and gradually mix the powdered glutinous rice.
- Vumakrung hi a kit, ed igga nan taung
Scoop about 2 tablespoons and put in Taong leaves.
- Laliyon ta akit
Roll a little bit to form a roll stick.
- Pitpitan, ed pinulma isun chi chila
Press to flatten.
- llpot ed kinupi
Wrap and fold the leaves.
- Nu maamin mavussung, ipinpin hin vanga
After wrapping, put in a pot in a perfect stock.
- lsur-ot, ed iyuto sinulas
Cook for at least one hour.
- Nu nauto, okkoyon ta mavaw-an
Remove from the fire and let it cool.
- Okron un sinossa
Take them out of the pot and hang to remove excess water.
- Nu mavaw-an, upikan
After 30 minutes if it’s cool enough to handle, unwrap/remove the leaves wrapper.
- Ed isawsaw hi lachok
Soak it in the pre-prepared coconut curd.
- lyayeg ta kanon
Serve as a snack or desert.
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