Inipit Recipe – There are plenty of sweet snacks to enjoy in Filipino cuisine, and one of them is Inipit. Inipit is a delightful flat pastry/cake made from flour, milk, lard, and sugar. It’s like a sandwich with filling in the middle! In Tagalog, the word “inipit” means “pressed in between” or “sandwiched”.
The dessert was first created by Salome P. De Ramos in the 1940s in Malolos, and it has become one of the most popular desserts from the Bulacan region. You can find it in traditional Filipino bakeries all over the country. However, there are two towns in Bulacan, Guiguinto, and Malolos, that are famous for their inipit. And the first mass-produced Inipit was made by a Philippine snack brand called Lemon Square, which is based in Meycauayan, Bulacan.
Inipit Recipe Options
Traditionally, the filling was made of mashed sweet potatoes that were sweetened. But nowadays, people use other fillings like custard, buttercream, and ube. One filling that makes this cake dessert stand out is a yema filling.
What is yema? Yema is a Filipino sweet treat that is easy to make. The ingredients are simple: egg yolks, milk, and sugar. In addition to being a confectionary, you can make it a filling. An example of this is Pastel with Yema. Think of it as a sweet type of custard that pairs great with soft pastries. If you want to try your hand at a delightful sweet sandwich, here is one Inipit Recipe to try:
- 2 cups cake flour
- 2 cups sugar
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 8 large egg yolks
- 1/2 cup oil
- 2/3 cup water
- 2 teaspoons vanilla extract
- 8 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1 cup mashed potato
- 2/3 cup sugar
- 1/4 cup condensed milk
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1/4 cup salted butter
- 1 teaspoon lemon extract or lemon zest
Making the Cake
- Preheat your oven to 350 degrees F (170 degrees C) and line two 12 X 9 pans with parchment paper.
- In a large bowl, sift together cake flour, sugar, salt, and baking powder.
- In another bowl, mix together egg yolks, oil, water, and vanilla flavoring. Then, add the dry mixture to the wet mixture and mix until smooth.
- Using an electric mixer, whip egg whites and cream of tartar until frothy. Gradually add sugar and continue beating until stiff peaks form.
- Fold the egg white mixture into the wet mixture in three additions. Make sure to incorporate it well without any ribbons of white.
- Pour the batter into the prepared pans and bake for 45 minutes or until the tops spring back when lightly pressed. Once done, let the cakes cool completely.
Making the Filling
- Mix mashed potatoes, sugar, condensed milk, and lemon essence into a saucepan. Cook over medium heat until thickened.
- Temper the egg yolk mixture by adding a small amount of the potato mixture into the egg yolks while whisking. Whisk until the mixture has warmed, and pour it back into the saucepan.
- Turn down the heat to low and cook for 5 more minutes while stirring constantly. Remove from the heat, add butter and lemon essence, and mix well.
Assembling the Cake
- Remove the cakes from the pans and peel off the parchment paper.
- Spread custard on top of one of the cakes then cover it with the remaining cake.
- Chill for 30 minutes, then cut into smaller pieces and serve!
Other Cakes and Dessert Options
If you liked the taste of inipit, then you may also like to try Ube Brazo de Mercedes. It is a purple yam version of a classic dessert consisting of a meringue roll filled with custard and topped with powdered sugar. Another cake option you can try is a delightful cake featuring nuts and cream called Sans Rival. There is also the option to try some popular rice cakes like “Puto” and a unique cake like, “Cassava Cake.“