Inutak Recipe
Inutak is a soft, sticky Filipino rice cake made with glutinous rice flour and coconut milk. This version has an ube layer, a plain coconut layer, and a creamy coconut topping broiled until golden and blistered.
Servings: 12
Calories: 217kcal
Equipment
- 8 by 8 inch baking pan
- Large mixing bowl and whisk
- Nonstick pan or saucepan
Ingredients
Base
- 1 cup glutinous rice flour 103 grams
- 2 cups full-fat coconut milk
- 1 cup fresh milk or evaporated milk 230 grams
- ½ cup sweetened condensed milk 163 grams
- Small pinch of salt
Ube layer
- ¼ cup ube halaya 76 grams
- 1 teaspoon ube flavoring
Topping
- 1 cup fulll-fat coconut milk 220 grams
- ⅓ cup sweetened condensed milk 92 grams
- 2 teaspoons cornstarch, mixed with 1 tablespoon
- 1 teaspoon vanilla extract
- Pinch of salt
For the pan:
- Banana leaves, to line the pan (or butter or oil, to grease it)
Instructions
- Line an 8 by 8 inch pan with banana leaf. There's no need to grease it. If you don't have banana leaves, lightly grease the pan instead.Banana leaves, to line the pan (or butter or oil, to grease it)
- In a large bowl, whisk together the glutinous rice flour, coconut milk, milk, condensed milk, and salt until smooth. Pour half of the mixture into a nonstick pan, and leave the other half in the bowl.1 cup glutinous rice flour, 2 cups full-fat coconut milk, 1 cup fresh milk or evaporated milk, ½ cup sweetened condensed milk, Small pinch of salt
- Add the ube halaya and ube flavoring to the mixture in the pan. Cook over medium-low heat, stirring constantly, for 8 to 10 minutes, until it's evenly purple, very thick, sticky, and glossy, and your spatula leaves a trail. It should still be soft enough to spread.¼ cup ube halaya, 1 teaspoon ube flavoring
- Spread the ube mixture evenly in the bottom of the lined pan.
- Whisk the remaining mixture again, then pour it into the pan. Cook it the same way for 8 to 10 minutes, until it's thick, sticky, and glossy.
- Spread the plain mixture evenly over the ube layer.
- In a small saucepan, combine the coconut milk, condensed milk, and salt for the topping. Cook over medium-low heat for about 5 minutes, stirring. Stir the cornstarch slurry, pour it in while stirring, and cook until it's thick like pudding. Take it off the heat and stir in the vanilla.1 cup fulll-fat coconut milk, ⅓ cup sweetened condensed milk, 2 teaspoons cornstarch, mixed with 1 tablespoon, 1 teaspoon vanilla extract, Pinch of salt
- Pour the topping over the plain layer and spread it evenly to the edges.
- Set an oven rack in the upper-middle position, not the very top slot, and turn on the broiler. Broil for 5 to 8 minutes, until the top is browned and blistered in spots. Start watching closely at 3 to 4 minutes.
- Let the inutak cool for at least 30 minutes before slicing. Cut it into 12 pieces and serve warm or at room temperature.
Notes
- Flour: Weigh it if you can. A cup scooped straight from the bag can hold much more than 103 grams, and extra flour makes the inutak firm.
- Milk: Fresh milk keeps the base lighter, and evaporated milk makes it a little richer.
- Base doneness: Stop cooking each layer while it's still spreadable. Overcooked base is hard to spread and turns firm.
- Broiling: Condensed milk browns fast, so stay close to the oven after the first 3 minutes.
- Storage: Keep it covered, or in an airtight container, in the fridge for 3 to 4 days. It firms up when cold.
- Reheating: Let chilled pieces sit out for 15 to 20 minutes, or microwave a slice for 10 to 15 seconds. Add 5 to 10 more seconds if it's still firm.
Nutrition
Calories: 217kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Sugar: 15g
