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Inutak Recipe

Carrine Samantha Updated Filipino Kitchen

Inutak Recipe

A soft, sweet, and chewy two layer rice cake featuring coconut and ube flavors with a lightly crisp top.

Inutak Recipe

Filipino Kitchen · Dessert, Snack

Inutak Recipe

A soft, sweet, and chewy two layer rice cake featuring coconut and ube flavors with a lightly crisp top.

Prep
5 min
Cook
30 min
Total
35 min
Yield
10 servings

Ingredients

Units

Method

  1. Start by brushing a 1.5-2L rectangle or square baking pan, or 3 llaneras, with butter or oil. Set it aside.

  2. In a large bowl, sift together the rice flour, glutinous rice flour, sugar, and salt.

  3. Take ½ cup of the coconut milk and set it aside. Pour the remaining coconut milk into the dry ingredients. Mix until well blended.

  4. Transfer the mixture to a pan and turn the heat to medium. Stir regularly until it becomes a thick, sticky paste. Add the vanilla extract and then turn off the heat.

  5. Take about ½ of the mixture and transfer it to a separate bowl. Add the ube halaya to the bowl and mix it in. Add a few drops of ube flavor if desired.

  6. Transfer this ube mixture to the prepared baking dish or divide it equally among the llaneras. If the mixture is too sticky, grease a spatula with oil and use it to spread and even out the mixture.

  7. Spread the remaining white paste on top, making sure to spread it evenly.

  8. In a separate bowl, mix 1 tablespoon sugar and 1 teaspoon rice flour with the reserved ½ cup coconut milk. Heat it in the microwave or on the stovetop just until warm enough to dissolve the sugar.

  9. Pour this mixture on top of the cooked mixture.

  10. Place the baking dish or llaneras on the highest rack of the oven and bake at 200ºC/400ºF until the top becomes bubbly and brown spots form.

  11. Remove from the oven and let it cool down a bit before serving.

Inutak Recipe – Inutak is one among many Filipino sweets that you need to try and a treat for those who likes treats with different textures. What is inutak exactly? Inutak is a tasty local dessert from Pateros or Taguig. It’s a layered rice cake similar to Sapin Sapin, made with glutinous rice flour, coconut milk, rice flour, sugar, and ube halaya. Though not as famous as other Filipino rice cakes, it’s known for its soft, sticky texture and delicious flavors. The name “Inutak” comes from the Filipino word for brain, because the caramelized top looks a bit like a brain and has a creamy, gooey texture.

The layers mainly consist of two flavors, ube and coconut. Ube is a highly popular flavor in Filipino sweets alongside coconut. Some treats that feature either or both flavors include palitaw and puto bumbong. 

If you want to try your hand at making this sweet treat, here is one Inutak Recipe to try:

Additional Notes on an Inutak Recipe

There is plenty to know about Inutak aside from what is noted above.If you are new to making dishes featuring glutinous rice, there are few tips to making inutak. For one, you can use a baking dish or llaneras for quicker preparation. If you prefer smaller portions for gifting or selling, llaneras are a great option. Remember to grease or butter the dish or llaneras beforehand for easy removal. When spreading the rice cake mixture, a silicon spatula is recommended, and you should lightly grease it to prevent sticking. Keep a close eye on the Inutak while broiling to prevent burning. 

If you don’t have an oven, you can use a blow torch or opt for dry heat stovetop cooking. Simply preheat a lidded pan on high heat, place the dish or llaneras on a wire rack, reduce to medium heat, and cook until the top turns golden (around 50-60 minutes). If you don’t have ube halaya or don’t want to make it, you can still enjoy the rice cake by serving it with ube-flavored ice cream on top.

Once you’ve made Inutak, let it cool a bit before serving. This delicious treat is perfect for any time of the day and goes well with coffee, tea, or hot chocolate. For an authentic touch, serve it in llaneras or on plates lined with banana leaves. To store leftovers, use an airtight container or wrap the llaneras in plastic wrap, and refrigerate them for up to 3 days. When you’re ready to enjoy the leftovers, let the Inutak cool to room temperature or reheat it in a 360°F/180°C oven or toaster for 6-8 minutes to restore its original texture.

If you want to try other desserts, check out our Crepe Roll and Oreo Ice Cream Recipes.

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