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Cooked Inlubi - Pangasinan's best recipe

| On 10, Oct 2013

Cooked Inlubi, the taste resembles to malagkit. But, I can say, more delicious.

In 2011, I posted a recipe about this non-cooked inlubi featuring a Pangasinan product called the deremen (duhruhmon). As I said, deremen is  a local version of  pinipig. However, deremen are the young ones. The raw are still soft and a little sweet.

The non-cooked only involves soaking the deremen in coconut milk. Then, adding the ingredients to make it tastier.

This cooked inlubi, obviously, involves fire. The raw deremen is first soaked in coconut milk and when it absorbed the juice, we can now cook it.

This is actually a recipe of my mother.

Here are the ingredients:

  • 5 cups deremen
  • 5 cups coconut milk
  • 1 kilo white sugar
  • 1 cup evaporated milk


  1. Soak the deremen in three cups coconut milk for 2-3 hours. Set aside.
  2. Let the remaining coconut milk to boil until it produces oil. Set aside.
  3. In a separate pan combine the deremen, coconut oil, milk and sugar. Cook under medium fire.
  4. When it boils, put into very low fire and mix continuously for about 7 minutes.
  5. Serve and enjoy.

Learn more the author of this post:


I am Ringo and allow me to say not an ordinary man. I’ve been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.


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