I was at my friend Isay’s place a few days ago and was treated to their homemade version of the delectable Inipit, a pastry that has earned Bulacan a name for itself.

Inipit, literally means “pressed”, is a flat custard-filled sandwich. Ingredients such as eggs, milk and sugar make up the chiffon sandwich. The custard filling, which is the secret ingredient, is the clincher to the scrumptious “inipit” delicacy.

Tita Renee, her mom who’s originally from Bulacan, added a twist to this “inipit” and gladly shared the recipe.

I N I P I T
[ Pressed Chiffon Sandwich with Custard Filling ]

For the Chiffon Cake:

1 cup All-purpose Flour
1 tsp Baking Powder
1/4 tsp Cream of Tartar
6 Egg yolks, beaten
1 cup Sugar
4 tsp Water
1/4 cup Sugar

For the Custard Filling:

3 pcs Lacatan Bananas, mashed
3 Egg yolks, beaten
3/4 cup Sugar
3/4 cup Milk
1/4 cup Margarine
1 tsp Lemon zest

To prepare the Chiffon:

Preheat oven at 160 degrees C [ 325F ]. Grease two, 13” x 9” rectangular baking pans and line with brown paper. Set aside.

In a bowl, beat egg yolks. Add water and sugar and continue beating until mixture thickens. Sift flour and baking powder. Add in to the egg mixture and blend well. Set aside.

In a mixer, beat egg whites and cream of tartar until soft peaks form. Slowly add in sugar and beat until stiff peaks form. Add in beaten egg yolks and flour and mix well. Pour batter equally into the two baking pans. Bake in oven for 20 to 25 minutes or when inserted tester [ usually toothpick ] comes out clean. Set aside.

To prepare the Filling:

In a saucepan, mix all ingredients except egg yolks. Cook until mixture thickens while stirring continuously. Add in egg yolks and cook for a few more minutes. Set aside.

To prepare the Inipit:

Spread the custard filling evenly on each of the baked chiffon layers and lightly press the two slabs together to form one large sandwich. Peel off brown paper liners. Brush melted margarine on the top layer and lightly sprinkle with sugar. Slice the sandwich to 1 ½” x 4” rectangles. Refrigerate or serve immediately.

This Inipit may look ordinary at first glance but as soon as you bite the moist, spongy chiffon layers and the alternating sweet banana custard filling, it is unbelievably yummy!

Inipit also reminds me of another local delicacy I’ve loved since I was a kid, the pianono, a similar chiffon-based pastry, rolled with custard filling.

Aside from sharing the recipe, Tita Renee had one inipit-filled plastic container ready for me to take away and to devour during my midnight cravings . . .

Now, where’s my pianono, Vernon . . . ?