Growing up, whenever we had Sampelut, Inangit cannot be far behind. But, Inangit can also be enjoyed on its own as a dessert or a snack, topped with sweet coconut syrup. The almost-burnt and crusty part formed on the bottom of the pan (socarrat) is the best part of this dish.
INGREDIENTS
2 cups glutinous rice, rinsed
1 ½ cups water
1 ½ cups coconut milk
½ cup white sugar (or more depending on your taste preference)
1 teaspoon salt
INSTRUCTIONS – RICE
Add rice and water in a pot. Bring to a slow boil, then bring heat down and let simmer until rice is cooked (grain should be firm but tender).
Turn off heat.
COCONUT MIXTURE-SYRUP
On medium heat, in a small pot pan, combine coconut milk, sugar and salt. Stir until it comes to a slow boil and mixture thickens into syrup consistency. Set aside. (Divide coconut mixture and set aside a small amount for use as topping on the sticky rice cake, if served separately.)
PUTTING IT TOGETHER
Pour coconut mixture on the cooked rice for the sweet coconut flavor to be absorbed.
To achieve almost burnt and crusty bottom (socarrat), turn heat to high and let it cook for 1-2 minutes or until you get the crustiness you want on your Inangit.
Turn off heat and let cool.
Serve with Sampelut, or if served separately, top with coconut mixture-syrup and garnish with toasted sesame seeds.
