“Inandila” - An Echagueńo Delicacy

Food that can only be found in the town Echague Isabela. An amazing Yogad delicacy. Echague Isabela


When I think back to special occasions like Christmas and Holy week during my childhood, this delicacy is always present. This food which can only be found in the town of Echague Isabela called “inandila” or “dendelot”. It is made from glutinous rice wrapped in banana leaves served with a caramel like sauce on the side.

INGREDIENTS:
  • Glutinous Rice Flour or Giniling na Malagkit
  • Coconut Milk & Coconut Curd (Ginadgad na Niyog)
  • Brown Sugar Cubes or Tagapulot
  • Banana Leaves

PROCEDURE:
  • Prepare your banana leaves for wrapping, take sections of the leaf and hold it over a heat source like the eye of your stove until it becomes limp or wilted. Set it aside and wipe down before using a damp cloth. 
  • Scoop the rice mixture and place it over the prepared banana leaves. Start rolling the banana leaf into a flat shape and to secure the rice mixture fold the sides. The wrapping is very simple because it’s flat and rectangular in shape.
  • After you get them wrapped, arrange the wrapped “inandila” single layer or on top of each other in a pot large enough so that you can cook them with enough water to almost cover the tops.
  • Boil it for one (1) hour.
  • After boiling, remove the cover of the pot. As you will notice, the “inandila” had puff. Let it be for a while and wait for wrapped “inandila” to sink, that will be the sign that the rice flour is already cooked; also you will notice the color of the rice flour when cooked became somewhat transparent.


Since the “inandila” does not have any sweeteners cooked into it, it is generally served with something sweet on the side. Served with a caramel like sauce made from coconut milk with latik.

Preparation of Latik or Fried Coconut Milk Curd
  • Heat a saucepan and pour-in the coconut milk.
  • Bring the coconut milk to a boil.
  • Continuously stir until most of the liquid evaporate. This will take about 12 to 15 minutes per cup of coconut milk.
  • When the texture turns gelatinous, lower the heat and continue stirring. Oils should be separating from the milk at this stage.
  • Continue stirring until brownish residues are formed. Turn off the heat and place the latik in a container leaving the oil on the pan.
Preparation of Caramel Sauce
  • Again, Heat a saucepan and pour-in the coconut milk.
  • Add the Tagapulot or Brown Sugar Cubes on the boiling coconut milk.
  • Continuously stir until it become a thick caramel like sauce.
Put the Latik and sauce together, then served.