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.
Deremen [Duhruhmon] is a Panggalatok version of Pinipig, a young, toasted glutinous rice. Many said that the English version of this was rice puff.
But, the locals of Pangasinan claimed that it is quite different …