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by Pauline De Mesa
Dessert | February 15, 2019
Why This Inutak Recipe Is the Kakanin You Need to Try

Have you heard about this sweet Inutak delicacy from Pateros, Pasig and Taguig? Dubbed inutak or brain-y because of its dense and sticky consistency, this kakanin could be topped with a scoop of local-flavored ice creams like mantecadokeso, or ube. Have fun on making this kakainin and make different colored versions of each!

 

Recipe by Ding Perez
Photographed by Greg Mayo
Art direction by Janelle Año

Ingredients :

6 servings
3 Medium-sized niyog (mature coconut), grated
6 cup Water
2 cup Dinorado (regular rice) Malagkit (glutinous rice) or pirurutong (glutinous heirloommountain rice)
2 cup White sugar
Cheese, ube, mango, or mantecado ice cream (optional)

Procedure :

  • 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.
    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.
  • 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.