Fall Head Over Heels With This Lip-Smacking Inutak

5 months ago


Have you heard about the tasty Inutak delicacy that originated from the areas of Pateros, Pasig, and Taguig? Dubbed inutak or brain-y, because of its dense, sticky consistency, this unique kakanin is best served warm with a scoop of local-flavored ice cream like mantecado, keso, or ube. You can even experiment with assorted varieties of native glutinous rice so you can make different colored versions.  

Makes 6-8 servings

3 Mature coconut (niyog), grated
2 cups Water, for extracting coconut milk
4 cups Water, for soaking rice
2 cups White rice (dinorado)
2 cups Glutinous white rice (malagkit) or glutinous heirloom mountain rice (pirurutong)*
2 cups White sugar

Cheese, ube, mango, or mantecado ice cream

  1. Extract the coconut cream by squeezing the grated coconut (first extraction). Set aside. Mix the same grated coconut meat with two cups water and extract the rest of the coconut milk (second extraction). Set aside.
  2. Combine the white rice and glutinous rice or glutinous mountain rice in a bowl. Add water for soaking. Let soak for 30 minutes to an hour (but not more) before grinding.
  3. Have the soaked rice (including the water) made into a rice paste (galapong) in the wet market in stalls selling halo-halo ingredients. As an alternative, grind the rice finely using a high-powered food processor to make a rice paste that has the consistency of pancake mix.
  4. In a large wok, combine the rice paste with sugar and the coconut milk (second extraction), and stir constantly over medium heat for about 15-20 minutes or until the mixture is thick and has a smooth consistency.
  5. Pour the cooked mixture into oven safe containers. Top the cooked galapong with a thin layer of coconut cream (first extraction). Broil in the oven for about 12-15 minutes or until the coconut cream is scorched.
  6. Serve inutak warm with Pinoy ice cream on top of each serving.

*NOTES: Pirurutong is a purple upland glutinous rice. The malagkit may be substituted with pirurutong since both varieties are glutinous and produce similar results. Pirurutong will give the inutak a deep purple color.

Recipe by Ding Perez
Photographed by Miguel Abesamis of Studio 100

Love kakanin? Make them at home with these recipes:

Bibingkang Malagkit

Bibingkang Cassava with Macapuno


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