inutak

Inutak is a sumptuous Filipino delicacy made form glutinous rice, coconut milk, evaporated milk and sugar. Ingredients are combined and cooked until thickened, topped with coconut cream and broiled until top is browned or charred. Why called inutak? Because the toppings looked like a cooked brain. 

To make this recipe special, ube jam is added. To assemble, you can either add the purple mixture into the mold fist before adding the white or you can alternate the two mixtures before adding coconut cream on top for broiling. 

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If oven is not availble, you can use a torch to char or brown the coconut cream on top. Also, this dessert is best served with ice cream. Try this recipe and let me know what you think about this recipe by leaving a comment below. Enjoy. 

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Inutak recipe

Ingredients:

• 1 cup glutinous rice flour 
• 3 cups coconut milk
• 1/2 can evaporated milk
• 1/2 cup sugar
• 1/2 cup ube jam
• 1 tsp ube extract
• 6-8 tbspcoconut cream for topping

​*For Ube Jam recipe, click here.

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Procedure:

• Combine glutinous rice flour and sugar.
• Add coconut milk and evaporated milk. Whisk until well combined.
• Turn the heat to medium and stir constantly until mixture is thickened.
• Turn off heat.
• Scoop about 1/3 of the white mixture into a bowl.
• Add ube jam and ube extract. Stir until well combined.

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• Brush llanera or baking pan with butter. ( I used 3 llanera molds for this recipe).
• Transfer the purple mixture into the prepared pans or molds.  
• Scoop the white mixture on top of purple yam mixture to create two layers. Press and smoothen the top to flatten.
• Pour about 2-2 1/2 tbsp coconut cream onto each filled llanera.
• Broil for 15-20 or until the top has browned or charred. Make sure to check before the set time as oven temperature varies.

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