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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.

inutak recipe with ube ice cream

Inutak Recipe with Ube Ice Cream

Inutak Ingredients:

  • 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)

inutak ingredients

Inutak Instructions:

  • Prepare the aluminum foil pan by lightly brushing it with oil then set aside.
  • We used a (9×7)half pan size, you can also use a round pan, and the Llanera as well.
  • In a large saucepan, add the glutinous or sticky rice flour and sugar then mix well.
  • Add the Gata (coconut milk), beaten egg and mix thoroughly until the sugar and flour is dissolved.
  • In a low heat, bring the mixture to simmer while stirring continuously until it thickens,  looks shiny and smooth.
  • Remove from fire and immediately transfer the prepared Aluminum pan, then distribute evenly using a spatula.
  • Pour the coconut cream “Kakang Gata” on top of Inutak mixture, make sure to fully cover it.
  • Bake or broil the Inutak mixture at 400F if using an oven (you can also use a torch if you have one).
  • Bake it until the top forms a dark brown spot, at this point  you’ll see why it is called Inutak because as it boils it really looks like a swollen brain.
  • Keep an eye on this thing while you’re broiling it. I think there’s no precise time for this, when see it a little bit charred, then you can turn off the oven.
  • Allow to cool Inutak then and serve it with a scoop of vanilla or ube ice cream on top.
  • You can refrigerate the leftover Inutak and reheat in a toaster for about 6 minutes.

Watch How to cook Inutak Dessert :

inutak recipe

Inutak Recipe is a delicious Filipino dessert made from Sticky rice of “Galapong” with sugar, coconut milk and coconut cream.

inutak recipe



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About the author: author Ed Joven is founder and of author at He loves to travel and eat good food with family and friends. You can find him on Google+ , Twitter, Facebook and Pinterest.

22 Responses

  1. Shelley Zurek

    August 7th, 2015 at 9:51 pm


    This is such a different recipe. I love that there is a different twist on ice cream in other cultures

  2. Kharie

    October 29th, 2016 at 8:48 am


    Is this possible to use oven? Or steem po?

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