Inutak
Inutak
Ingredients
For the Inutak Base
- 400 ml coconut milk
- 360 ml evaporated milk, or water
- 1/2 cup condensed milk
- 1 cup sugar
- 1/2 teaspoon salt
- 3 cups glutinous rice flour
For the Ube Flavoring (Choose One)
- 2 tablespoons ube powder
- 1/3 cup ube halaya
- 1 tablespoon ube flavoring
For the Topping
- 240 ml coconut cream
- 1/4 cup condensed milk, optional
Instructions
- 1
In a large bowl, combine the 400ml coconut milk, 360ml evaporated milk (or water), 1/2 cup condensed milk, 1 cup sugar, 1/2 teaspoon salt, and 3 cups glutinous rice flour.
⏱️ 3 min
- 2
Whisk the mixture thoroughly until all ingredients are well combined and the batter is smooth.
⏱️ 5 min
- 3
Divide the mixture evenly into two separate portions.
⏱️ 1 min
- 4
To one of the portions, add your preferred ube flavoring: either 2 tablespoons ube powder, 1/3 cup ube halaya, or 1 tablespoon ube flavoring.
⏱️ 1 min
- 5
Mix the ube-flavored portion until the ube is fully incorporated and the mixture has a uniform purple color.
⏱️ 2 min
- 6
Prepare your baking vessel by greasing an 8x8-inch baking pan or 4-5 llaneras.
⏱️ 2 min
- 7
Place the greased pan over low to medium heat on a stovetop.
⏱️ 1 min
- 8
Pour the ube-flavored mixture into the pan and cook, stirring continuously, until it thickens significantly and becomes a sticky, pasty consistency. This will take about 10-15 minutes.
⏱️ 15 min
- 9
Transfer the cooked ube mixture to the prepared baking dish, spreading it out evenly to form the bottom layer.
⏱️ 2 min
- 10
Return the remaining plain white mixture to the pan on the stovetop and cook over low to medium heat, stirring constantly, until it also thickens to a sticky, pasty consistency, similar to the ube mixture. This will take about 10-15 minutes.
⏱️ 15 min
- 11
Carefully spread the cooked white mixture over the ube layer in the baking dish, creating the second layer.
⏱️ 2 min
- 12
Prepare the topping: In a separate bowl, combine 240ml coconut cream and, optionally, 1/4 cup condensed milk. Mix these ingredients until well combined.
⏱️ 2 min
- 13
Pour the coconut cream topping evenly over the two layers in the baking dish.
⏱️ 1 min
- 14
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180
- 15
Bake the Inutak in the preheated oven for 10–15 minutes, or until the top layer achieves a lightly golden and caramelized finish.
⏱️ 15 min•🌡️ 180
- 16
Once baked, remove the Inutak from the oven, allow it to cool slightly, then slice and serve.
⏱️ 5 min
Kitchen Tools
Inutak
For the Inutak Base
- 400 ml coconut milk
- 360 ml evaporated milk, or water
- 1/2 cup condensed milk
- 1 cup sugar
- 1/2 teaspoon salt
- 3 cups glutinous rice flour
For the Ube Flavoring (Choose One)
- 2 tablespoons ube powder
- 1/3 cup ube halaya
- 1 tablespoon ube flavoring
For the Topping
- 240 ml coconut cream
- 1/4 cup condensed milk, optional
Instructions
- 1
In a large bowl, combine the 400ml coconut milk, 360ml evaporated milk (or water), 1/2 cup condensed milk, 1 cup sugar, 1/2 teaspoon salt, and 3 cups glutinous rice flour.
⏱️ 3 min - 2
Whisk the mixture thoroughly until all ingredients are well combined and the batter is smooth.
⏱️ 5 min - 3
Divide the mixture evenly into two separate portions.
⏱️ 1 min - 4
To one of the portions, add your preferred ube flavoring: either 2 tablespoons ube powder, 1/3 cup ube halaya, or 1 tablespoon ube flavoring.
⏱️ 1 min - 5
Mix the ube-flavored portion until the ube is fully incorporated and the mixture has a uniform purple color.
⏱️ 2 min - 6
Prepare your baking vessel by greasing an 8x8-inch baking pan or 4-5 llaneras.
⏱️ 2 min - 7
Place the greased pan over low to medium heat on a stovetop.
⏱️ 1 min - 8
Pour the ube-flavored mixture into the pan and cook, stirring continuously, until it thickens significantly and becomes a sticky, pasty consistency. This will take about 10-15 minutes.
⏱️ 15 min - 9
Transfer the cooked ube mixture to the prepared baking dish, spreading it out evenly to form the bottom layer.
⏱️ 2 min - 10
Return the remaining plain white mixture to the pan on the stovetop and cook over low to medium heat, stirring constantly, until it also thickens to a sticky, pasty consistency, similar to the ube mixture. This will take about 10-15 minutes.
⏱️ 15 min - 11
Carefully spread the cooked white mixture over the ube layer in the baking dish, creating the second layer.
⏱️ 2 min - 12
Prepare the topping: In a separate bowl, combine 240ml coconut cream and, optionally, 1/4 cup condensed milk. Mix these ingredients until well combined.
⏱️ 2 min - 13
Pour the coconut cream topping evenly over the two layers in the baking dish.
⏱️ 1 min - 14
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 15
Bake the Inutak in the preheated oven for 10–15 minutes, or until the top layer achieves a lightly golden and caramelized finish.
⏱️ 15 min•🌡️ 180 - 16
Once baked, remove the Inutak from the oven, allow it to cool slightly, then slice and serve.
⏱️ 5 min