Inutak Recipe
User Reviews
5
Inutak Recipe
Description
The Inutak recipe features a mixture of rice flour and glutinous rice flour combined with coconut milk, sugar, and salt, cooked by stirring over medium heat until it thickens into a sticky paste. The batter is divided, with one half blended with ube halaya and optionally ube flavoring to infuse purple yam flavor and color. These mixtures are layered in a greased baking dish, with the ube layer at the bottom and a white layer on top, creating a distinct two-tone appearance. The gradual stirring and careful layering yield a tender, chewy cake that retains moistness from the coconut milk. A slight vanilla undertone enhances the richness.
This sticky rice cake is typically enjoyed as a snack or dessert and may be served at room temperature. The combination of coconut and ube flavors provides a sweet, creamy profile balanced with the soft but slightly firm texture as the rice flours gelatinize during cooking.
The reserved coconut milk mixed with sugar and rice flour and warmed helps dissolve the sugar evenly and can be poured over the cake or used as a finishing touch before serving, enhancing the moistness and sweetness. To prepare the pan, greasing with butter or oil prevents sticking and aids in smooth removal of the finished cake.
Ingredients
- ½ cup rice flour
- 1 cup glutinous rice flour
- ½ cup sugar
- ½ teaspoon salt
- 2 cans coconut milk 400 ml each
- 1 teaspoon vanilla extract
- ½ cup ube halaya
- 3-4 drops ube flavoring optional
- 1 tablespoon sugar
- 1 teaspoon rice flour
Instructions
- Brush a 1.5-2L rectangle or square baking pan or 3 llaneras with butter or oil. Set aside.
- In a large bowl, sift together rice flour, glutinous rice flour, sugar, and salt.
- Take ½ cup of coconut milk and set it aside. Pour the remaining coconut milk into the dry ingredients. Mix until well blended.
- Transfer to a pan and turn the heat to medium. Stir regularly until it becomes a thick sticky paste. Add the vanilla extract and then turn the heat off.
- Take about ½ of the mixture and transfer it to a bowl. Add the ube halaya to the bowl and mix. Add some drops of ube flavor as needed.
- Transfer this to the prepared baking dish or divide it equally among the llaneras. Grease a spatula with oil and use this to spread and even out the mixture if too sticky.
- Add the remaining white paste on top spreading it out evenly.
- Add 1 tablespoon sugar and ½ teaspoon rice flour to the reserved ½ cup coconut milk. Heat in the microwave or stove-top just until warm enough to dissolve the sugar.
- Pour this on top of the cooked mixture.
- Place on the highest rack of the oven and bake at 200ºC/400ºF until the top becomes bubbly and brown spots form.
- Remove from oven and let it cool down a bit before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 130mg | 5% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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