Inutak 2

I made this a couple of times before but I failed in taking a good photo of it hence I haven’t posted them before until now. It’s quite a challenge to make this pretty in photos due to its semi runny texture. From the time you plate it to the time you grab your camera this rice cake would have flattened in no time, that was what happened during the few times I attempted to take a photo of this.

Today was a success as I modified how I presented this rice cake, instead of putting them in a plate I placed them in a spherical glass to maintain its shape, the result is the photo in this post. Anyway enough of the rant lets go straight to the recipe. Inutak is one of the lesser known rice cakes in the Philippines but lately it gained popularity as it was commercialized I guess by a franchise. Like sapin sapin this is also a type of layered rice cake, consisting of two flavours first is purple yam on the base then topped by a coconut cream flavoured topping. It is first cooked on stove top then baked or broiled to complete the cooking process at the same time give that spotted brown topping.

Inutak 1

Inutak came from the Tagalog root word “utak” which means brain, first because it has that same consistency and next it that when it broils the top rises to the top and shapes into a brain form. I know it sounds really bad for a name of a food but Filipinos love them and hopefully you would like them too!

Prep time
Cook time
Total time
  • 2 Cups glutinous rice flour
  • ¼ cups purple yam powder
  • 4 cups coconut milk
  • ½ cup coconut cream
  • ⅔ cup sugar
  • ¼ tsp salt
  • 1 tsp vanilla
  • purple food colour
  • vanilla or ube ice cream to serve
  • banana leaf
  1. In a mixing bowl combine together glutinous rice flour, sugar, salt and coconut milk. Mix it well until free of lumps.
  2. Divide into two equal portions.
  3. On one portion mix the purple yam powder and add purple food colour to achieve a deep purple colour.
  4. In two separate non-stick pans, pour both mixtures. Cook while continuously mixing until very thick in consistency, oily and smooth.
  5. Pour purple mixture first in a banana leaf lined baking pan (I used a 7 in square baking pan), then the white mixture. Press to flatten and even out.
  6. Pour coconut cream on top then bake in a 180C preheated oven for 15 minutes then bring heat up to 230C set to grill or broil mode then cook until top is golden brown.
  7. Let it cool then serve with vanilla or ube ice cream on top.


Before you leave I just want to greet you all a Very Merry Christmas! Thanks for all your continued support, without you guys Ang Sarap wont be here.
Eat, Drink and be Merry!

Christmas 2015



6 Responses

  1. suituapui says:

    Blessed Christmas to you and your loved ones. These sure look like great desserts for your Christmas dinner. Nice colour. Here, brain is otak…and otak-otak is a local fish delicacy.

  2. Great shots, love them, and so would like to try this recipe. Love ube sweets. Wishing you happy Holidays and all the best for the New Year. I just revealed my blog new name.

  3. this looks so good and very doable and you did a great job with the photos!!!

  4. Brianna says:

    Looks lovely! And I totally get the struggle to photograph tasty things that have weird textures and make them look good. You did a great job.

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