Kakanin na ‘inday inday,’ ng Capiz, ating tikman! | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

Sa Capiz, talaga raw maghahanap at mapapatakbo pa kapag natikman ang kanilang ipinagmamalaking kakanin na ‘inday inday.’ Alamin ‘yan sa video.

Transcript

00:00Kuya Kim, there's someone looking for Madla right now.

00:03Didn't you find her already, Susan?

00:05It's easy, Kuya Kim.

00:09She's looking for someone else.

00:10Someone from another country?

00:11Her name is Inday.

00:12Inday?

00:13Yes, Inday.

00:14Who is Inday and why does she look confused?

00:17We'll find out in my story, you know.

00:26Inday! Inday!

00:28Inday! Inday!

00:31Inday! Inday!

00:32Who is Inday that they call?

00:35Inday! Inday!

00:37Inday! Inday!

00:39Is this the one you're looking for?

00:41Inday! Inday!

00:43It's really hard to find and you'll run away

00:46when you taste the deliciousness of the food you were craving earlier.

00:53Inday! Inday!

00:58Aside from sharing the word of God,

01:01Bernard is also spreading delicious food

01:05in the town of Hamimdan, Capiz.

01:10When it comes to cooking food, like Inday-Inday,

01:13Bernard is one of those who loves to do it.

01:16My mother and I always cook when there's an occasion.

01:22I'm her cookmate in the kitchen.

01:26We make rice cakes, suman, Inday-Inday, and palitaw.

01:33For P30 to P50, Bernard also sells his specialties online.

01:39Here in our town, people love rice cakes.

01:43It's easy for them to order because they don't want to cook.

01:48So it's easy for us to market.

01:51Capiz's native delicacy is called Inday-Inday.

01:54It's often compared to palitaw

01:57because of its appearance.

01:59According to Capiz's tourism and cultural officer, Alfonso Teroso,

02:03there's a difference between the two.

02:06The sugar used in palitaw is most often white sugar.

02:12We also use grated coconut and lingak.

02:22Inday-Inday is mixed with grated coconut and calamay.

02:28The real name of Inday-Inday?

02:31Inday is the name of a woman.

02:35Here in Western Visayas, Inday-Inday is the name of a woman.

02:42Many women make Inday-Inday.

02:50Bernard will show us how Inday-Inday is made.

02:58He'll slowly add water to the sticky rice.

03:02We'll mix it until we get the right texture.

03:07We'll add more water so that it won't be too much.

03:12We'll keep mixing until the sticky rice doesn't stick to our hands.

03:19Once the dough is formed, he'll roll it into a ball.

03:24Using a rolling pin, he'll press the dough until it's flat.

03:29Just like the usual palitaw, he'll soak the dough in hot water.

03:36Once the sticky rice floats, it means that it's cooked.

03:42He'll set aside the cooked rice while making the sweetness of the bukayo.

03:48In a casserole, he'll mix coconut milk, grated coconut and muscovado sugar.

03:54He'll boil it.

03:56We'll mix it until all the ingredients are mixed.

04:01After a few minutes, it can be eaten.

04:04Depending on the version, you can serve the bukayo or mix it with the rice.

04:13Inday-Inday is delicious.

04:15It's soft.

04:17It's not too sweet.

04:18It's delicious.

04:20Approved.

04:21You'll never get tired of hearing the name Inday-Inday.

04:25It's more than delicious.

04:27Just like the sweet memories and acquaintances.

04:31That's the story you should know.

04:51Inday-Inday is delicious.

04:52It's soft.

04:53It's not too sweet.

04:54It's delicious.

04:55It's not too sweet.

04:56It's delicious.

04:57It's not too sweet.

04:58It's delicious.

04:59It's delicious.

05:00It's delicious.

05:01It's delicious.

05:02It's delicious.

05:03It's delicious.

05:04It's delicious.

05:05It's delicious.

05:06It's delicious.

05:07It's delicious.

05:08It's delicious.

05:09It's delicious.

05:10It's delicious.

05:11It's delicious.

05:12It's delicious.

05:13It's delicious.

05:14It's delicious.

05:15It's delicious.

05:16It's delicious.

05:17It's delicious.

05:18It's delicious.

05:19It's delicious.

Kakanin na ‘inday inday,’ ng Capiz, ating tikman! | Dapat Alam Mo!

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