Inutak Recipe

How to make a Smooth and Creamy Inutak Recipe. 

Classic Inutak Recipe. Inutak is a popular native delicacy originated from Tatay Ernesto of Taguig and has been handed down from generation to generation. They call it Inutak because when you broiled the coconut cream it bubbles up and turns dark spots that looks like a brain. This kakanin is made of glutinous rice flour, infused with fresh coconut milk, sugar, egg that makes it creamy and top with coconut cream. The procedure of making Inutak is quick and easy, all you have to do is cook the mixture over low heat until it becomes thick, smooth and shiny, then top with coconut cream “Kakang Gata” and broiled it in the coals or oven.

I found Inutak interesting after I watched Midnight Snack on Saksi on YouTube, then I search for the recipe and there’s Classic Inutak and the Premium Inutak with Ube Flavored. Since I have the ingredients needed and it happens that there is a store who sell fresh grated coconut just 6 blocks away. I went there on the following day, went home with the fresh grated coconut and ube ice cream. Let’s get cooking and I’ll give you my reviews on how this delicacy turned out.

Serves 8

Inutak Ingredients:

• 1½ cups glutinous rice flour
• 3 cups coconut milk “Gata”
• ½ cup sugar
• 1 large egg, slightly beaten
• ½ cup coconut cream “Kakang Gata”, for topping
• Aluminum Foil Pan
• Oil for brushing
• Ube Ice Cream, for topping (optional)

httpv://www.youtube.com/watch?v=ppVqrQf8fLw

Cooking Procedure: 

• Lightly brush aluminum foil pan with oil and set aside. I’m using a half pan size (9×7) or you can use the round, or the mini foil pans or Llanera as well. In a deep wok, combine glutinous rice flour and sugar and mix well. Add the coconut milk “Gata”, beaten egg and mix until the flour and sugar dissolved.

• Bring the mixture to simmer over a low heat and stir continuously until thickens, smooth and looks shiny. Fire off, and transfer immediately in a greased aluminum pan or any similar pan and distribute evenly with spatula. Top the mixture with coconut cream “Kakang Gata” until fully covered.

• Bake or broil it at 400F if using an oven, or you can use a torch if you have one, you can also use an oven toaster like what I did. Bake until the top bubbles up and forms a dark brown spots, at this point I see why it’s called Inutak because 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 as long as you are satisfied with how it looks then you’re done.

• The aroma of the charred coconut cream is divine very similar when you are making Latik. Allow to cool slightly and serve it right away or you can add a scoop of ube ice cream on top. Refrigerate leftover Inutak and reheat in a toaster for 5-8 minutes and enjoy!

Here’s the simple ingredients in making Inutak: Coconut Milk, Coconut Cream, Glutinous Rice Flour, Sugar and Egg. 

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For me Inutak is like a combination of tikoy and kalamay-hati. It looks like a tikoy, silky white and smooth but has a texture of kalamay-hati soft, gooey and sticky.  I’ve heard in Luna Specialty Coffee they serve Inutak with hot drinks such as coffee or hot chocolate.  And for a fancy Inutak you can serve it with your favorite ice cream like mine while it’s warm. 

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 The taste of Inutak is very creamy, not too sweet it complements well with the ice cream and I liked it. 

Next time I will try Kristina’s Premium Inutak with ube flavor and vanilla ice cream. 

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