Hot and Cold: Inutak with Ice Cream

11 months ago


This beloved kakanin is a popular delicacy in the municipality of Pateros. It’s best eaten with a ample scoop of ice cream preferably keso, mantecado, or ube to add to the richness of the rice dessert. Don’t be afraid if the coconut cream gets scorched when being broiled. It adds texture to the thick coconut cream topping.  



Makes 5-6 servings


3 Medium-sized niyog (mature coconut), grated

6 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 kakang gata 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 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 (2nd extraction) 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 native ice cream on top of every portion.


Recipe by Ding Perez

Photographed by Greg Mayo


Love kakanin? Then you’re in for a treat with these recipes:

Bibingkang Malagkit

Bibingkang Cassava With Macapuno

Pinatarong (Galapong sa Latik)

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