A recipe that supported a brood of 12
By Susan G. Daluz
Inquirer News Service
INANGIT is similar to biko in appearance minus the
latik on top. This is a very filling dish full of carbohydrates
and acquiring both salty and sweet tastes when combined
with ginatan. A great merienda any time and for all
occasions, this recipe has been with our family for
three generations now.
My Lola Fausta hails from Malolos, Bulacan, but now
lives in Trece Martirez, Cavite, with her youngest son.
She taught him how to make this wonderful, sumptuous
snack and he, in turn, passed on the recipe to me.
She is still quite well, doing household chores although
arthritis in her legs has slowed her down. Even now,
she insists on preparing Inangit for special family
occasions, saying she doesn’t have arthritis in
her arms and hands, which are needed for stirring this
dish.
From time to time she regales us (she had l2 children,
only four of whom are still living, and 42 grandchildren)
with the story of how this recipe she learned in Malolos
helped feed her big and growing family. She has been
a widow for 47 years now.
I serve this healthy merienda to my own family of six
-- with four pre-teens (two boys, two girls) -- now
and then, not often. And yet my lola, despite being
84 years old, can still whip up Inangit Dipped in Ginatan
Halu-Halo.
As her favorite apo (at least she makes me feel that
way), I am entering this recipe to pay tribute to her
while she’s still around.
Inangit and Halu-Halo
1 c malagkit na bigas
5 pc saging na saba
3 c kakang gata
1 pc kamote
1 tsp salt
1 pc gabi
2 tbsp sugar
1 pc ube (optional)
½ c galapong for bilo-bilo
½ c sago (small)
½ c langka (strands)
2-4 c grated coconut
2 c sugar (white)
Pandan leaf (optional)
Wash the malagkit rice thoroughly. Boil using the kakang
gata (first extraction of coconut milk). Add salt and
sugar. Cook over low fire stirring occasionally. Cook
for 1-1 ½ hours until soft and chewy. Form fist-sized
pieces. Set aside.
To prepare the Ginatan Halu-Halo:
Peel and cut into desired sizes the saging
na saba, kamote, gabi, ube (optional). Form the galapong
into tiny balls or bilu-bilo. Prepare strands of langka
and pandan leaf for aroma and have ½ c tiny sago
ready.
Prepare 2-3 c gata. Set aside the kakang gata for
use later for that extra-creamy taste and presentation.
In a big pot, mix all the ingredients together, except
bilu-bilo, using the second gata. Bring to a boil. Add
sugar and then bilu-bilo.
Let boil until all the ingredients are cooked. Serve
hot in a small bowl with inangit. Add kakang gata if
more creamy texture is desired.
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