CILIPEDAY ENMO – Traditional dessert made with Ancient Rice –
- Cilipeday Ancient red glutinous rice 150g (dry)
- (Mixed with Cilipeday) White rice 300g (dry)
- fata’an Pearl Barley 100g (dry)
- (For steaming) Water １cup
- Mortar-pestle
- Steamer
- Charcoal
- Bowl
- misawsaw ato mipilia to tatiihay no fata’an ato cilipeday.
Rinse Fata’an (dried pigeon peas) and Cilipeday (dried ancient red glutinous rice) to be cleaned to filter out dust, rotten ones, and husks.
- Misenger ko fata’an ato cilipeday i nanom,pateli i cecay raraya tangasa an defak.
Soak the pigeon peas and red glutinous rice in water and let them stand overnight for easier mashing them.
- Mimolic ko cilipeday.
Mash the Cilipeday into a slightly granular powder with a wooden mortar.
- ato fata’an.
Mash the Fata’an.
- Mimimih ko raan’.
Mix the two into a dough.
- Mialimolo i mahok.
Place it in a steamer and roll it into a round shape.
- Sakacecay a micacak ko henmo nika hanpong ko cecaya toki.
Steam it for 30 minutes.
- Sakatosa’ maponia ko henmo i honi aca.
Steam for another 10 minutes after opening the steamer.
- Mahere to ta mafasaw ko henmo.
Let it sit in a cool place and wait for it to cool.
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