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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

Glutinous rice flour – This is the prominent ingredient and can easily be bought at Asian stores near you.
Coconut milk – Gives the dish its flavor. You can reduce the measurement of coconut milk and replace it with evaporated milk if you want to.
Sugar – This recipe produces a mildly sweet dessert. Adjust the measurement according to personal preference.
Salt – Helps balance some of the sweetness of delicacy.
Ube halaya – Store bough ube halaya or ube jam will work well for this recipe but if you want to make your own, try my ube jam recipe.
Ube flavoring – This is entirely optional but it does give the dish ube flavor boost.
Coconut cream – or kakang gata is used to make the topping that some say resemble a swollen brain, hence the name “inutak”.
Condensed milk – is optional but makes the dessert creamy and gives it a hint of custard flavor.

Cooking Tips

Grease baking dish, aluminum pan or llanera by brushing the bottom and sides with oil to avoid the sticky dessert from sticking. You can also use cooking spray to grease the mold if you have one to make it easier.
If you have a kitchen torch, use it to torch the top of the dish after baking to make the char (dark brown spot) of the coconut cream topping even.
Bake the dessert in broil setting so the topping will be caramelized and come out golden brown.
The precise time for baking may vary depending on the oven. The best way to know if it’s done is by eyeballing the dish. If the top is a little bit charred, then you know it’s ready.
To make it more authentic, line baking dish with banana leaf then grease with oil before placing the glutinous rice mixture.

How To Serve And Store

Serve warm or cold in a small plate on its own or with a side of ice cream.
Store leftover inutak in an airtight container and refrigerate for up to 1 week.
Reheat in a microwave safe plate for 5-6 minutes or until heated through.

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!

Print Pin Rate

Course: Dessert

Cuisine: Filipino

Keyword: inutak, inutak recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 6 servings

Calories: 547kcal

Author: Mia

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!

Video

Nutrition

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Inutak

What Is Inutak?

Notes On Some Ingredients

Cooking Tips

How To Serve And Store

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