by Alelie Tagle
This is a delicacy from Taguig, fits well with Ice Cream toppings. Yummy!!!
Sugar (about 1 kilo)
Coconut milk (extract from 5 coconuts/niyog) – you can buy canned coconut milk from Oriental or Filipino stores
Galapong (mixed of 3 cups of rice and 2 cups of malagkit rice) – you can replace with Glutinous rice flour available in Oriental or Filipino stores
Vanilla (about ½ tsp)
Coloring is optional
Mix together sugar, ½ of coconut milk with water, galapong and vanilla. Add food color (optional). Set aside the other ½ pure coconut milk for the topping
Put in a thick pan, medium fire. Continue stirring until cooked
Prepare lanera, brush with a bit of cooking oil
Put cooked galapong in the lanera. Press flat down.
Top with the other ½ of PURE COCONUT milk (don’t add water)
Bake until toppings are golden brown
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|Inutak (native pudding ) with Local Ice Cream|