Authentic Filipino Inutak Recipe: A Sweet and Creamy Delight

Ingredients

  • 6 cups sticky rice (malagkit)
  • 4 cups coconut cream (kakang gata)
  • 2 cups white sugar
  • 1 cup purple yam (ube), cooked and finely mashed
  • 1 cup taro (gabi), cooked and finely mashed
  • 1/2 cup sweet corn kernels
  • 1/2 cup coconut oil
  • 1/2 cup banana leaves, cleaned and wilted over heat

Steps and instructions

  1. Soak the sticky rice in water for at least 3 hours. After soaking, drain the rice well.
  2. Combine the coconut cream and sugar in a pan over medium heat. Stir continuously until the sugar dissolves completely.
  3. Add the soaked and drained sticky rice to the pan. Mix well and cook until the rice absorbs all the liquid. This should take about 15-20 minutes.
  4. Divide the sticky rice mixture into three equal portions.
  5. In one portion, mix in the mashed purple yam. In another, mix the cooked taro. Leave the third portion as is.
  6. Layer a baking pan with banana leaves. Brush the leaves with coconut oil.
  7. Spread the plain sticky rice mixture onto the banana leaves as the first layer. Press down with a spatula for an even surface.
  8. Add the taro sticky rice mixture as the second layer and again press down for an even surface.
  9. Finally, add the purple yam sticky rice mixture as the top layer, making sure to smooth it out evenly as well.
  10. Brush the top layer with coconut oil and cover everything with more banana leaves.
  11. Bake in a preheated oven at 180 degrees Celsius for 1 hour or until the top turns slightly brown.
  12. Let it cool for a while before slicing and serving.

Tools for making

  • Baking Pan - A pan used for baking the inutak mixture in the oven.
  • Banana Leaves - Cleaned and wilted over heat, these leaves are used to line the baking pan and impart a distinct flavor to the inutak.
  • Spatula - Used for spreading and pressing down the sticky rice mixture evenly in the baking pan.
  • Brush - Used for brushing coconut oil onto the banana leaves and the top layer of the inutak.
  • Oven - Required for baking the inutak until the top turns slightly brown.

Recipe variations

  • Use different types of sticky rice, such as black sticky rice or red sticky rice, for a visually appealing variation.
  • Add different flavors to the sticky rice layers, such as pandan extract, coconut pandan jam (kaya), or matcha powder.
  • Include other mashed fruits or vegetables in the layers, like mashed sweet potato, mashed jackfruit, or mashed mung beans (mongo).
  • Add chopped nuts or seeds, such as roasted peanuts or sesame seeds, for added texture.
  • Experiment with different sweeteners, such as honey or palm sugar, instead of white sugar.
  • For a richer version, substitute some or all of the coconut cream with condensed milk.
  • Add a layer of custard or cream in between the sticky rice layers for a creamy twist.
  • Top the finished inutak with grated coconut or coconut flakes for added flavor and presentation.
  • For a vegan option, use coconut oil or vegetable oil instead of butter, and ensure all ingredients are plant-based.

Recipe overview

Inutak is a traditional Filipino dessert that is beloved for its rich, layered flavors and its unique and sticky texture. This delectable treat is made from three layers of sticky rice, each infused with different ingredients - coconut milk, taro, and purple yam. The entire dessert is then baked to perfection, resulting in a sweet and filling dessert that is perfect for any occasion. This recipe takes some effort to prepare, but the result is more than worth it. Expect to be captivated by the harmonious blend of the ingredients, the creamy coconut flavor, and the satisfying chewiness of the sticky rice. It's a dessert that will surely delight everyone, from the young ones to the young-at-hearts!

Common questions

  1. How long does it take to soak the sticky rice? Soak the sticky rice for at least 3 hours.
  2. How long does it take to cook the sticky rice? It takes about 15-20 minutes for the sticky rice to absorb all the liquid.
  3. What can be used as alternatives for purple yam and taro? If purple yam (ube) and taro (gabi) are not available, you can omit them or use other mashed root vegetables of your choice.
  4. Can I use canned coconut cream instead of fresh? Yes, you can use canned coconut cream if fresh coconut cream is not available.
  5. Can I substitute regular rice for sticky rice? No, sticky rice (malagkit) is essential for the texture and consistency of Inutak. Regular rice cannot be used as a substitute.
  6. Can I skip using banana leaves? Banana leaves add flavor and aroma to Inutak, but if they are not available, you can use parchment paper as a substitute.
  7. How should I store leftovers? Leftover Inutak should be stored in an airtight container in the refrigerator. It can be reheated in the oven or microwave before serving.

Serving dishes and utensils

  • Baking Pan - A rectangular or square pan to bake the Inutak.
  • Banana Leaves - These are used to line the baking pan and add aroma to the Inutak.
  • Brush - A brush is needed to apply coconut oil onto the banana leaves and the top layer of the Inutak.
  • Spatula - Use a spatula to press down the sticky rice layers evenly and smooth out the top layer.
  • Oven - An oven is required to bake the Inutak until golden brown.

Origin stories

Inutak, a traditional Filipino dessert, is rooted deeply in the culinary culture of Taguig City, a bustling metropolis in the Philippines. The name "Inutak," which translates to "brain" in English, was coined because of the dessert's brain-like texture when cooked. Despite its odd name, this dessert is a local favorite and is often enjoyed during special occasions. Made from layers of glutinous rice, coconut milk, and mashed root vegetables, Inutak is a testament to the unique and resourceful culinary creativity of the Filipinos, who have learned to make delicious dishes from the simplest and most abundant ingredients available in their local surroundings.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.