How to Make Kundandit (Bayambang Version) vs Nilupak, Inangit vs Inkiwal

How to Make Kundandit (Bayambang Version) vs Nilupak, Inangit vs Inkiwal

Kundandit vs Nilupak

Say kundandit (odino dinekdek), dinekdek ya inlambong ya kamoteng kahoy ya laokan na insanglil ya mais ya giniling na pino tan ambalangan masamit.

Say nilupak, kamoteng kahoy ya inlambong insan dekdeken ya kaibay inigar ya niyog tan masamit. Sarag to met ya arumay inlambong ya gubal ya pontin seba.

Amay panaglaok na margarine ed kundandit tan nilupak, natan labat la itan.

(Notes: Manaoag's versions of kundandit described on YouTube and a Philippine Daily Inquirer feature by Gabriel Cardinoza appear to be different. Bayambang's versions of commercial kundandit and nilupak are also dusted with white sugar and toasted and crushed sesame seeds.)

Inangit vs Inkiwal

Say inangit o pigar-pigar, ansakket ya belas ya inlutod gata'y niog. Piyan napagalor so ebet to biyek tan biyek, pigar-pigaren anggad aga naalay dugan luto. Amay daiset ya galor to ya, sikatoy pansisinggawan dan kanen. Say panimpla to daiset ya asin; angapoy asukal.

Say inangit, apisan na bulong na ponti ed biyek tan biyek piyan aga natektek tan maganon napigar-pigar.

Say inkiwal, walay masamit to. Ikiwal-kiwal labat ed kawali ya anggad aga naluto insan la akiren. Aga kailangan ya pagaluren. Nayari met ya ikday daiset ya anis piyan pampabalingit.

Say inangit tan inkiwal, paborito dan iatang ed altar para ed saray inaatey. Agmo kakanen kuno ta nakabaw ka o napiwis so sungot mo.

- Iluminada Junio Mabanglo, Tessie Reyes, Boyette Santillan Poserio

(English Translation)

Kundandit (also called dinekdek) is boiled then pounded kamoteng kahoy (cassava) mixed with toasted finely ground corn and brown sugar. Nilupak is cassava that is boiled and then pounded with shredded coconut and white sugar. Boiled unripe saba may be added in, pounded together into the mix. According to Iluminada J. Mabanglo, topping both cakes with a dab of margarine is a recent modification. Notably, Manaoag's version of kundandit described elsewhere appears to be different. Today, Bayambang's versions of commercial kundandit and nilupak are also dusted with white sugar and toasted and crushed sesame seeds. Inangit vs Inkiwal Inangit (also called pigar-pigar) is glutinous rice cooked in coconut milk with a little salt -- no sugar added. It is toasted on both sides by manually flipping it from th wok. The wok is lined with banana leaves to prevent the rice cake from burning and to make the flipping easy. The crunchy, fragrant galor (toasted top part) is a much coveted part of this simple dish. Inkiwar, on the other hand, is glutinous rice cooked in coconut milk, a little salt, and white or brown sugar. It is stirred and stirred (thus the root word kiwal) in the wok until the perfect consistency is reached. Unlike the inangit, inkiwal is not necessarily toasted. Anise seeds may also be added Inangit and inkiwal are often used as ritual food, offered at the family altar as "atang" for the dead. Eating the atang is forbidden, or one falls ill of dementia or develops a mouth that is twisted on one side, or so it is believed.