How to make Inutak
Inutak Recipe, we first saw this Filipino Kakanin dish while watching Saksi, a TV news program in the Philippines. We were curious because the host and those interviewed describe this dish as one of the best Filipino Dessert. We did some research and many are blogging about the premium version of this dish that came from Taguig, we also learned that Inutak is made from Sticky rice or “Galapong” with sugar, coconut milk and coconut cream then baked with charcoal fire just like the famous Bibingka.
I love Filipino desserts, especially those that are made from “Rice flour” like Kutsinta, Puto, Bibingka, Sapin sapin, Palitaw, Puto Bumbong, Butsi, Espasol and Ginataang Bilo Bilo. Some say it was named “Inutak because of its gooey, brain like consistency and the charred coconut cream topping looks like a charred brain. Many are also suggesting that you topped Inutak Recipe with Vanilla ice cream or Ube ice cream for a more heavenly taste.
We hope you will also love our version of Inutak Recipe, let me know if it needs some improvement by leaving a feedback below.
- 1 1/2 cups Glutinous Rice flour
- 3 cups Coconut milk
- 1/2 cup sugar
- 1 large egg, slightly beaten
- 1/2 cup Kakang Gata(1st squeeze) or Coconut Cream
- 1 pc 9×7-inch Aluminum Foil Pan
- Oil for brushing
- Vanilla or Ube flavored Ice Cream, (optional)