Inutak is a famous snack from Pateros, a town also famous for Balut and Penoy. Inutak is a layered snack similar to Sapin-Sapin. However, it usually has only two layers – violet on the bottom and white on the top. The texture is still similar to the famous snacks.
Ingredients:
510 grams glutinous rice flour
280 grams sugar
755 ml kakang-gata (thick coconut cream)
755 ml gata (coconut milk)
2 large eggs, lightly beaten
1/2 tasa ube paste o Ube Halaya
1 tsp violet food color
1 tbsp ube flavoring
Thick milk for topping
Macapuno strips for topping (optional)
Cooking Method:
In a bowl, mix glutinous rice flour and sugar.
Make a hole in the center and add the coconut cream and coconut milk along with the beaten eggs. Mix well.
Strain the mixture and divide into two bowls.
Place the pandan leaves in a bowl. Set aside.
In another bowl, add violet food color and ube flavoring. Use a blender and mix well. Cook it on low to medium heat until it becomes thick. Pour the violet mixture into aluminum pan or leche flan molds. Smooth the surface and let it set as bottom layer.
Cook the remaining mixture with pandan leaves on low to medium heat. Do not let it dry out, just cook until it thickens. Pour it over the violet layer as a top layer and let it set.
Pour the remaining cream over the top, then broil or torch it until the patches turn golden brown.
Place macapuno strips on top if desired, before serving.
TIPS: Inutak is perfect for special occasions or even as a snack. Enjoy its creamy and delicious flavor that the whole family will surely love!
