Thoughts On Inutak

3 months ago


Learn how to make this unique kakanin from Pateros.


Makes 5-6 servings

3 Medium-size niyog (mature coconut), grated

4 cups Water

2 cups Dinorado (regular rice)

2 cups Malagkit (glutinous rice) or pirurutong (glutinous heirloom mountain rice)

2 cups White sugar

Cheese, ube, mango, or mantecado ice cream (optional)

  1. Extract the coconut milk by squeezing the grated coconut. Set aside. Mix the same grated coconut meat with two cups water and extract the rest of the coconut milk (2nd extraction). Set aside.
  2. Combine the dinorado (regular rice) and malagkit (glutinous rice) or pirurutong (glutinous heirloom mountain rice) Then, add the remaining 4 cups of water. Let it soak for 30 minutes before grinding.
  3. Grind the rice finely using a blender to make galapong (rice paste).
  4. In a large wok, cook the galapong with the coconut milk (pangalawang piga) and sugar stirring constantly in medium heat for about 15-20 minutes or until well incorporated and the mixture has a smooth consistency.           
  5. Pour the cooked mixture into oven safe containers. Top each filled container with a thin layer of kakang gata.
  6. Broil in the oven for about 12-15 minutes or until the coconut cream is scorched.
  7. Serve the inutak warm with cold native ice cream on top of every portion.

TIP: You can substitute the malagkit with pirurutong since both varieties result in a sticky texture when cooked. Pirurutong gives the inutak a deeper purple color.

Recipe by Ding Perez

Photographed by Greg Mayo

Art direction by Janelle Año

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