Inutak
Inutak is a delicious Filipino kakanin that’s great as a dessert or a snack, it’s one of the best sticky rice cakes! This recipe is so simple to make and uses just a few ingredients that you’ll likely find in just about every Asian grocery store.
This is a new addition to my kakanin recipes list that I’m happy to share with you! If you enjoy kapit and Kapampangan mochi, then you’ll love this inutak recipe! It’s just an easy and fun way to spend an afternoon learning and making a delicious dessert.
Other recipes of this sticky kakanin usually make it with one flavor. I made it extra special by adding another layer of ube flavored inutak. The result is a sumptuous Filipino delicacy that can be served warm or cold. Try this inutak dessert and let us know how it went by leaving a message on the comment box below.
What Is Inutak?
Inutak is a type of kakanin in the Philippines popular in Pateros and Taguig. It’s made from glutinous rice, coconut milk, condensed milk and sugar that is cooked until it forms a sticky, clumpy mass. This is then pressed into a baking dish or llanera (tin molds) and baked. The result is a uniquely-shaped, creamy sticky dessert that tastes sweet and coconutty. It is great on its own or serve with a scoop of vanilla or ube ice cream.
Notes On Some Ingredients
Cooking Tips
How To Serve And Store
You May Also Like
Inutak
Ingredients
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 3 cups coconut milk
- 1/8 tsp salt
- 1/2 cup ube halaya
- 1 tsp ube flavoring
For Topping
- 3 tbsp condensed milk
- 1 cup coconut cream
Instructions
- Grease baking dish or llanera then set aside. Pre heat oven at 180°C or 356 ° F.
- Combine coconut cream and condensed milk in a mixing bowl. Stir to incorporate then set aside.1 cup coconut cream, 3 tbsp condensed milk
- In a different bowl, place glutinous rice flour then pour coconut milk. Stir until free of lumps.1 cup glutinous rice flour, 3 cups coconut milk
- Add sugar and salt and stir until sugar dissolves and fully incorporated.1/2 cup sugar, 1/8 tsp salt
- In a non-stick pan or skillet over low heat, pour glutinous rice mixture. Cook while stirring continuously until mixture turns into a sticky, shiny, clumpy mass.
- Remove from heat and divide the sticky rice into two equal parts. Set aside one white portion then add ube jam to one of the portions until well combined. Mix in ube flavor until incorporated.1/2 cup ube halaya, 1 tsp ube flavoring
- Pour the purple mixture into the prepared baking pan or llaneras and flatten the top with a rubber spatula.
- Take the white mixture then pour it on top of the purple mixture. Spread evenly with a rubber spatula and flatten the top until smooth.
- Pour in the coconut cream and condensed milk mixture on top evenly.
- Bake in the pre heated oven in broil setting for 20-30 minutes at 180°C or 356°F or until golden brown.
- Remove from heat and let it cool down. Serve and enjoy. Bon appetit!
