INGREDIENTS:
- 1 1/2 cups Glutinous Rice flour
- 3 cups Coconut milk
- 1/2 cup sugar
- 1 large egg, slightly beaten
- 1/2 cup Kakang Gata(1st squeeze) or Coconut Cream
- 1 pc 9×7-inch Aluminum Foil Pan
- Oil for brushing
- Ube flavored Ice Cream, (optional) Click to see: Homemade Ube Ice Cream Recipe
HOW TO COOK:
- Prepare the aluminum foil pan by lightly brushing it with oil then set aside.
- We used a (9×7)half pan size, you can also use a round pan, and the Llanera as well.
- In a large saucepan, add the glutinous or sticky rice flour and sugar then mix well.
- Add the Gata (coconut milk), beaten egg and mix thoroughly until the sugar and flour is dissolved.
- In a low heat, bring the mixture to simmer while stirring continuously until it thickens, looks shiny and smooth.
- Remove from fire and immediately transfer the prepared Aluminum pan, then distribute evenly using a spatula.
- Pour the coconut cream “Kakang Gata” on top of Inutak mixture, make sure to fully cover it.
- Bake or broil the Inutak mixture at 400F if using an oven (you can also use a torch if you have one).
- Bake it until the top forms a dark brown spot, at this point you’ll see why it is called Inutak because as it boils it really looks like a swollen brain.
- Keep an eye on this thing while you’re broiling it. I think there’s no precise time for this, when see it a little bit charred, then you can turn off the oven.
- Allow to cool Inutak then and serve it with a scoop of vanilla or ube ice cream on top.
- You can refrigerate the leftover Inutak and reheat in a toaster for about 6 minutes.
SOURCE: pinoyrecipe.net
IMAGE: flickr.com (alvin)
