Dudumen a.k.a. Inuruban, or Nilubyan is a Filipino black glutinous rice cake or biko. Dudumen is a famous delicacy in Ilocos, Tarlac, Nueva Ecija and in Pangasinan they call it Inlubi. It is a type of rice cake made with burned young glutinous rice (pinipig), cooked with coconut milk and brown sugar; usually in the province they use tagapulot/ sinaklob/ or panutsa (this sweetener is ubandant in northern Luzon province). This biko is the traditional “undas” food, or favorite kakanin served on All Souls Day (Fiesta ng Patay) in Ilocos according to their locals. Dudumen or Inuruban uses young immature grains of glutinous rice, these are also what you call Pinipig and becomes black when burned.
These are young immature stalks of glutinous rice. It is green in color just like a pinipig. But these stalks are burnt by farmers until it turns black or purplish and pound it until it becomes finer rice grains.
Dudumen, Inuruban, or Nilubyan
- 1 kilogram dudumen rice
- 500 ml coconut milk
- 1 cup brown sugar/panutsa
- 1 tsp. salt
- Preparation: If you want to make the dudumen softer, you may soak it first in 2 cups of water for about 30-40 minutes before cooking to make it tender.
- To make a dudumen rice cake, the black grain is cooked in a large pan or wok mixed with coconut milk or in Filipino called “gata ng niyog”.
- In a large wok, pour the coconut milk. Let it boil for 20 minutes or until the rice becomes tender and constantly stirring it to prevent from scorching at the bottom of pan.
- Continue boiling and keep stirring the coconut milk until the coconut oil comes out and the curdles become in latik form. Turn off the heat and remove the latik by using a strainer.
- Under low heat/fire continue to cook the dudumen rice with coconut oil/milk. Add brown sugar, pinch of salt and mix thoroughly until it becomes sticky and the rice becomes fully cooked. Transfer in a large container and garnish with lots of latik upon serving. Share and enjoy!!
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Credits: Wikipedia Teys Sweet Delicacies, Taga Pangasinan Ak Aroen Koy Salitak, Honey Leth