Residents of Bauang, La Union, made a 350-meter long rice cake ('inkiwar') - setting the new world record for the Longest rice cake.
The Guinness world record for the largest rice cake weighed 3.68 tonnes (8,113 lb) and was made by Kwak Sungho and staff of Han Bbang (South Korea) at the 12th World Rice Food Festival, Dongjin-gun, Chungnam, South Korea.
Guinness World Records also recognized the world record for the largest rice mosaic; it was 1,656.2 m² (17,827 ft²) and was created by the 2012 Yeosu World Expo Local Bidding Committee at the Olympic Stadium in Seoul, Korea.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object.
A wide variety of rice cakes exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia.
Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Lontong, popular in Indonesia and Malaysia, is made of compressed rice that is then cut into small cakes. It is traditionally made by boiling the rice until it is partially cooked and packing it tightly into a rolled-up banana leaf.
The leaf is secured and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces.
The dish is usually served cold or at room temperature with sauce-based dishes such as gado-gado and salads, although it can be eaten as an accompaniment to other dishes such as Satay and curries.