“Inutak” Recipe by Jenny Fiery

“Inutak” as a name of a native delicacy is quite intriguing. If you are also wondering why is it called inutak, then, you are on the right page because I will not only give the information which I’ve gathered but also teach and share with you my very own version of the irresistible recipe.

Let’s begin with an explanation and giving justice to the name Inutak. Here it goes…

Inutak is a native delicacy that is normally packed in llanera. An appealing violet color glutinous cake at the bottom part of the container is layered with a white glutinous cake topped with sweetened coconut cream. The coconut cream toppings caramelize during broiling develop a brain-like image. Since the Filipino word for “brain” is “utak”, the name “Inutak” was then formed. Oha!

My very first time to taste inutak was a few years ago and I still remember its creaminess. It literally melts in my mouth. Since then, it became one of my favorite delicacies. With regards to popularity, inutak is not on the top of the list due to limited market penetration wherein it is usually sold in Taguig City, which originated there. For this reason, I’ve considered developing my own recipe to enjoy it whenever I feel the cravings.

I’m ready to share with you my recipe in exchange for a simple request, “please SUBSCRIBE to my channel JVibesTV” so that you will be notified once I’ve uploaded the cooking video for this recipe. Thank you in advance for your support!

You will be needing the following ingredients:

Here’s the detailed procedure on how to cook it.

Procedure:

1. In a non-stick saucepan, mix the 1 cup sugar, 1 cup glutinous flour, and 1/4 tsp salt until fully combined. Add 2 3/4 cup of coconut milk and 1/4 cup of full cream milk. Then mix well using a wire whisk or spoon until all the dry ingredients is dissolved.

2. Set the stove in medium heat to begin cooking with continuous stirring of the mixture until it thickens and glossy in appearance.

3. Turn-off the stove once achieve the desired consistency. Reserve the half of white glutinous mixture by dividing it into two parts and transferring the half portion to a clean and dry bowl.

4. In the remaining half of the glutinous mixture in the saucepan, add the 3 tbsp halayang ube and violet food coloring. Set the stove at low heat while mixing it well and turn-off the stove when the desired violet color is achieved.

5. In a separate saucepan, prepare the coconut cream mixture by mixing the 1/4 cup coconut cream and 1 tbsp powdered sugar. Cook until thickens. Set aside.

6. Pre-heat the oven to 180°C then proceed to layering of the glutinous mixture into the llanera..

7. Layer the violet glutinous mixtures in the llanera lined with foil or greased with vegetable oil.

8. Flatten the violet glutinous mixture then carefully and evenly scattered on top of it the white glutinous mixture before drizzling it with coconut cream mixture.

9. Fill the tray with approximately 200mL hot water and place the llanera containing the mixture.

10. Put the tray in the pre-heated oven and bake the glutinous mixture for 20 minutes at 180°C setting or until the coconut cream on top of the mixture formed dark brown to blackish spots.

11. Allow the Inutak to cool down before serving.

12. Serve it with a scoop of vanilla ice cream, with a cup of hot coffee or eat it as is, whichever you preferred.

Food Safety Tips:

1. Make sure to use ingredients which are within its declared shelf-life, well-packed, and free from any defects and contamination.

2. Remaining freshly extracted coconut milk or in an opened can should be stored in an airtight container and refrigerate for up to three days.

3. Leftover food should be placed in a covered container and refrigerated at or below 4°C within two hours to prevent from spoilage and contamination

4. All materials to be used should be properly cleaned and equipment should be well-maintained and free from any adhering dirt that can contaminate the food.