Inutak Recipe

In the city of Taguig and the tiny town of Pateros, there is a sticky and gooey kakanin that is a relative unknown to the rest of Metro Manila called inutak. 

What Is Inutak? 

 

This gooey kakanin is called inutak and is native to Taguig City and Pateros.

Photo by Bianca Laxamana

Inutak is a kind of kakanin but it's unlike other kakain that you're more familiar with. It's made of glutinous rice flour, gata or coconut milk, and sugar. It's cooked like a sweet paste, and this can be flavored with a ube halaya for a delicious layer that is a nice earthy respite from the simple yet neutral coconut-rice flavor. 

Since it's made from ground rice, its consistency is delicately soft, stretchy, and gooey. Residents of these two places claim the name comes from the texture of the creamy yet somewhat gelatinous consistency similar to the texture of brains. Scoop out a spoonful of inutak, though, and you'll find it's sweet without being overpowering. It's melt-in-your-mouth good! 

How To Serve Inutak

The inutak is quite delicious as is, preferably while still warm. There are those who love it when cold, too. However, chat with a local of the two places and you might get this answer: with sorbetes or the local ice cream peddled by the street vendors. When served with sorbetes, it's advisable it be served even slightly warm so the ice cream has a chance to melt slightly so it's even more irresistible and gooey. 

How To Make Inutak

 

More gata is added to the top of the inutak in the llanera so it can toast under the broiler.

Photo by Bianca Laxamana

The kakanin may traditionally start with a galapong but instead of water, coconut milk is used so that the mixture is more creamy when cooked. If you don't have galapong, you can use a mix of malagkit or glutinous rice flour and rice flour instead. This flour mixture is then cooked and simmered in a pot on the stovetop until thickened. A portion can be separated so you can stir in ube halaya and flavoring for a punch of flavor. 

This flavorful rice paste is transfer and layered in a llanera and topped with more gata. The coconut cream will help the top toast and become golden brown. 

Tips To Make Delicious Inutak

 

Just look at the gooey texture of this kakanin called inutak.

Photo by Bianca Laxamana

1 Add flavorings or toppings. 

While the classic version is a simple one that sees the inutak with a center layer of ube-flavored kakaknin, it can be mixed with other flavors. Think flavors that pair well with rice such as pandan, langka or jackfruit, or chocolate or even salted caramel if you are thinking of doing a modern take on the inutak. 

We can even see this topped with a layer of toasted coconut for a bit of extra texture! 

2 Make the inutak stickier and thicker. 

We used a mix of glutinous rice flour and regular rice flour to give it a delicate texture that easily melts in your mouth. However, there are some that prefer more heft to their inutak, more chew. For this type of inutak, use all glutinous rice flour to give it that super sticky, more chewy texture that you might be looking for. 

How To Store Inutak

Like all kakanin, it's best to store these in the refrigerator if not consumed within the day. Wrap these in plastic wrap with it pressed onto the surface of the inutak to prevent a skin from forming. Inutak is best served and consumed within 3 days for best results. 

Inutak Recipe