Inutak Recipe (Sticky Rice Cake with Ube and Coconut Cream)
Soft, sticky rice cake with ube and lightly browned coconut cream.
Servings 12
Calories 231kcal
Cost $6-$8
Equipment
- Nonstick pan
- 8-inch square baking pan (I used a 7×9-inch, 3-inch-deep Pyrex dish)
Ingredients
Base mixture
- 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
Ube layer
- ½ cup ube halaya
- A few drops of ube flavoring optional
Coconut topping
- ¾ cup coconut cream
- 1 tablespoon sugar
- A pinch of salt
For the pan
- Coconut oil or neutral oil for greasing
- Banana leaves optional
Instructions
- Grease an 8-inch square pan with oil. If using banana leaves, wipe them clean and lightly grease them.
- In a large bowl, combine glutinous rice flour, rice flour, sugar, coconut milk, water, and salt. Mix until smooth and lump-free.
- Divide the mixture evenly into 2 bowls. Leave one plain. Stir the ube halaya and ube flavoring into the second bowl until smooth.
- Cook the ube mixture over medium-low heat. Stir constantly and scrape the pan as you go. Keep cooking until thick, smooth, and slightly pulling from the pan, about 13 to 15 minutes. Spread into the prepared pan.
- Cook the white layer the same way over medium-low heat. Spread over the ube layer.
- Combine the coconut cream, sugar, and salt for the topping. Cook over medium heat for 3 to 5 minutes, stirring often, until slightly thickened. Spread over the rice cake.
- Bake at 350°F for 20 minutes. Switch to broil (low) for 3 to 5 minutes until lightly browned on top. Watch closely so it doesn't burn.
- Let the inutak rest for 30 minutes. Serve warm or at room temperature.
Notes
- Glutinous rice flour: Gives inutak its soft, chewy texture.
- Rice flour: Makes the mixture a little lighter and easier to spread.
- Coconut milk: Canned works well. If using fresh, use the second squeeze.
- Coconut cream: Use the thick cream from the top of the can. For fresh coconut, use the first squeeze.
- Ube halaya: Adds ube flavor and color. You can also use mashed ube or purple sweet potato, or skip it for a plain version.
- Ube extract: Optional. Use it for more ube flavor and color.
- Sugar: Regular white sugar. Adjust to taste.
- Stir constantly to keep the mixture smooth and prevent burning.
- Cook over medium-low heat to avoid lumps.
- Look for a thick, sticky texture that pulls slightly from the pan.
- Spread while warm so the layers go on smoothly.
- Watch the broiler — the top browns quickly.
- Room temperature: Cover and keep up to 1 day.
- Refrigerator: Store in an airtight container up to 3 days.
- To serve: Warm slightly if you prefer it softer.
Nutrition
Calories: 231kcal | Carbohydrates: 43g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 26mg | Potassium: 126mg | Fiber: 1g | Sugar: 14g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg