Last Updated on December 4, 2020 by Ed Joven

How to make Inutak

Inutak Recipe - Cooking Inutak dessert is now made easy with this recipe! First saw this Filipino Kakanin dish while watching Saksi, a TV news program in the Philippines. We were curious about it because the host and those interviewed describe this dish as one of the best Filipino Desserts.

I did some research, and many blogged about the premium version of this dish that came from Pateros. We also learned that Inutak is from Sticky rice or "Galapong" with sugar, coconut milk, and coconut cream, then they bake it using charcoal fire just like the famous Bibingka.

I love Filipino desserts, especially those that use "Sticky Rice flour" like Kutsinta, Puto, Bibingka, Sapin-Sapin, Palitaw, Puto Bumbong, Butsi, Espasol, and Ginataang Bilo Bilo.

Some say they name it "Inutak" because of its gooey, brain-like consistency. And the charred coconut cream topping looks like a charred brain. They say that it tastes like Sapin-Sapin, but I advise you to follow this recipe and be the judge. Many are also suggesting that you top Inutak dessert 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 feedback below.

Inutak Dessert Ingredients and Procedure :

Inutak Recipe of Pateros

Ed Joven

Inutak Recipe is a delicious Filipino dessert made from Sticky rice or “Galapong” with sugar, coconut milk and coconut cream. Best served with Vanilla or Ube Ice cream.

5 from 25 votes

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Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine Filipino

Servings people

Calories 1200 kcal

Ingredients

1 ½ cups Glutinous Rice flour
3 cups Coconut milk
½ cup sugar
1 large egg slightly beaten
½ cup Kakang Gata 1st squeeze or Coconut Cream
1 pc 9x7-inch Aluminum Foil Pan
Oil for brushing
Vanilla or Ube flavored Ice Cream (optional)

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.