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 : |
📖 Recipe
Inutak Recipe of Pateros
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.
Video
Nutrition
Inutak Recipe is a delicious Filipino dessert from Sticky rice of “Galapong” with sugar, coconut milk and coconut cream.
Filipino Kakanin Recipes:
- Cassava Suman Recipe
- Sapin Sapin Recipe
- Kutsinta Recipe
- Carioca Recipe
- Suman sa Ibos Recipe
- Pichi pichi with Cheese Recipe
- Ube Maja Blanca Recipe
ellen beck says
All of the purple colors fascinates me. It looks fun and I would love to give this a try.
Shelley Zurek says
This is such a different recipe. I love that there is a different twist on ice cream in other cultures
Michele Ash says
Thanks for the Terrific Recipe on How to make Inutak! This sounds terrific! It reminds me of Rice Pudding! It definitely deserves Vanilla Ice Cream!! The recipe is easy to follow and you explained everything so terrific! Thanks so much for sharing this recipe with all of us! It looks and sounds delicious! I truly appreciate it!
Thanks again, Michele 🙂
Maria says
I'll have to try this - I can't eat wheat or gluten, so the rice flour is a great gluten-free option for me. Looks interesting.
Jeni Hann says
Looks great!! Especially with the ice cream!
Catherine says
This looks absolutely delicious. Thanks for sharing I can't wait to give it a try.
Monique says
By the way, I love inutak!!!! Thanks for the recipe 🙂
Kharie says
Is this possible to use oven? Or steem po?
Heather says
It looks very interesting, especially with the purple, but not sure I want to eat a dessert that looks like a brain. Ha!
Ron says
A must try! Love this recipe. Yummy!
Liz Mays says
Now this would be a lot of fun to try. My daughter and I could make it!
Dhemz Apdian - Dias says
what a nice treat! This is something that I would love to try making at home.
Cindy (Vegetarian Mamma) says
What a fun recipe. It sounds and look very declicious! I have it bookmarked!
tiaras & tantrums says
oh this would be perfect for me, I think, I have a dairy issue and I could probably get this without issues!
Annemarie LeBlanc says
Dishes made with coconut cream are so yummy. There is that distinctive flavor that is so rich but without that much bad cholesterol. Thanks for sharing.
Susan Quackenbush says
This recipe looks amazing. I am sharing it with my friends.
PATRICE M FOSTER says
Like rice puddings so this will work for me especially with ice cream. great graphic
Robin Rue (@massholemommy) says
We definitely don't have desserts like that here in the US. I would love to try this, it sure looks awesome.
lovely joy merced says
inutak super yummy! thanks again for the generous yummy recipe posts!
joanne says
A rice recipe w/ ice cream is new to me.
Lisa Brown says
love the color of the ube.
Teresa Organ says
This looks really good!!
Joseph Stowell says
The Inutak looks good, but the Ube Ice Cream looks very interesting.
debbie says
This sounds delicious and the instructions are so easy to follow