Inutak Recipe (Sticky Rice Cake with Ube and Coconut Cream)

Inutak is one of those Filipino kakanin that not everyone knows about, but it's definitely worth trying.

It's a sticky rice cake with one ube layer and one plain layer, topped with creamy coconut that's lightly browned on top.

It's perfect for merienda, family gatherings, or anytime you're craving a good kakanin.

What is Inutak?

Inutak is a Filipino rice cake (kakanin) made with glutinous rice flour, coconut milk, and sugar.

The mixture is cooked until thick, spread into a pan, then topped with coconut cream that's lightly browned in the oven.

The classic inutak is usually plain, sometimes with macapuno. This version has an ube layer at the bottom.

It may look a bit like sapin-sapin, but it is softer and more sticky.

Ingredients You'll Need

Notes and Substitutions

• Glutinous rice flour (sweet rice flour): It's made from sticky rice and gives inutak its soft, chewy texture.
• Rice flour: This helps make the mixture a little lighter and easier to spread.
• Coconut milk: I used 2 cans of coconut milk (3½ cups). If using fresh coconut milk, use the second squeeze.
• Coconut cream: If using canned coconut milk, use the thick cream from the top of the can. For fresh coconut, this would be the first squeeze (kakang gata).
• Ube halaya: This gives the inutak its ube flavor and some color. You can also use mashed ube or purple sweet potato.
• Ube extract: Use it if you want more ube flavor and color.
• Sugar: Regular white sugar works well. You can add more if you want it sweeter.

How to Make Inutak (Step-by-Step)

Step 1: Prepare the pan

Grease an 8-inch square pan (or a similar one) and set aside. If you have coconut oil, even better.

You can also line the pan with banana leaves. Wipe the leaves clean, then lightly grease them as well so the inutak doesn't stick.

Step 2: Make the base mixture

In a large bowl, combine:

• 2 cups glutinous rice flour
• ½ cup rice flour
• ¾ cup sugar
• 2 (13.5-oz) cans coconut milk (3½ cups)
• ½ cup water
• a pinch of salt

Whisk until smooth and lump-free.

Step 3: Divide the mixture

Divide the mixture evenly into 2 bowls. Leave one bowl plain for the white layer.

To the second bowl, add:

• ½ cup ube halaya
• a few drops of ube flavoring (until you get the color you like)

Whisk until smooth.

Step 4: Cook the ube layer

Pour the ube mixture into a nonstick pan and cook over medium-low heat.

Stir constantly, scraping the bottom and sides so it cooks evenly.

It may look a little grainy or lumpy at first, but keep cooking and stirring.

After about 13 to 15 minutes, it should be thick, sticky, and smooth. It will also start to pull slightly from the pan.

Spread it evenly into the prepared pan.

Step 5: Cook the white layer

Pour the white mixture into the same pan (cleaned or rinsed out) and cook over medium-low heat.

Just like the ube layer, stir constantly and scrape the pan so it cooks evenly.

It may look a little grainy at first, but keep cooking and stirring.

After about 13 to 15 minutes, it should be thick, sticky, and smooth (just like the ube layer). It will also start to pull slightly from the pan.

Spread it gently over the ube layer.

Step 6: Make the coconut topping

In the same pan (cleaned or rinsed out), combine:

• ¾ cup coconut cream (use the thick cream from the top of the can if possible)
• 1 tablespoon sugar
• a small pinch of salt

Cook over medium heat for 3 to 5 minutes until the mixture slightly thickens. Keep stirring and do not let it boil.

Pour the hot coconut topping over the rice cake. Spread it into an even layer.

Step 7: Bake and brown the top

Bake the pan at 350°F for 20 minutes to warm the rice cake and help the layers set together.

Then switch to broil on low for 3 to 5 minutes, until the top is lightly browned.

Watch it closely so it doesn't burn.

You can also use a kitchen blowtorch to brown the top if you prefer.

Step 8: Let it cool and serve

Let the inutak rest for about 30 minutes before serving. It will set a little as it cools, but it should still be soft and scoopable.

Scoop portions with a spoon and serve warm or at room temperature.

Cooking Tips

• Stir constantly while cooking: This keeps the mixture smooth and prevents it from burning at the bottom.
• Cook over medium-low heat: High heat can cause lumps or uneven cooking.
• Look for a thick, sticky texture: The mixture should pull away slightly from the pan and be harder to stir.
• Spread while warm: It's easier to spread the layers while the mixture is still hot.
• Watch the broiler: The top browns quickly, so keep an eye on it to avoid burning.

How to Store

• Room temperature: Keep covered for up to 1 day.
• Refrigerator: Store in an airtight container for up to 3 days.
• To serve: Warm slightly before serving if you want it softer.

Recipe FAQs

More Ube Desserts to Try

If you like desserts with ube, here are a few more Filipino treats you might enjoy:

• Ube halaya: Ube jam made with mashed purple yam, coconut milk, and butter.
• Ube biko: Sticky rice cooked in coconut milk and ube.
• Ube kalamay: A chewy coconut rice dessert with ube.
• Ube pichi-pichi: Ube-flavored cassava cakes topped with grated coconut.
• Ube espasol: A soft rice cake rolled in toasted rice flour with ube flavor.