Inutak is a luxurious Filipino delicacy made structure glutinous rice, coconut milk, dissipated milk and sugar. Fixings are joined and cooked until thickened, finished off with coconut cream and seared until top is sautéed or singed. Why called inutak? Since the fixings seemed to be a cooked cerebrum.
To make this recipe unique, ube jam is added. To collect, you can either add the purple combination into the shape clench hand prior to adding the white or you can substitute the two blends prior to adding coconut cream on top for cooking.
In the event that broiler isn’t availble, you can utilize a light to scorch or brown the coconut cream on top. Additionally, this sweet is best presented with frozen yogurt. Attempt this recipe and let me in on your opinion on this recipe by leaving a remark beneath.
Fixings:
1 cup glutinous rice flour
3 cups coconut milk
1/2 can dissipated milk
1/2 cup sugar
1/2 cup ube jam
1 tsp ube extricate
6-8 tbspcoconut cream for fixing
*For Ube Jam recipe, click here.
Methodology:
- Join glutinous rice flour and sugar.
- Add coconut milk and vanished milk. Speed until very much joined.
- Turn the intensity to medium and mix continually until combination is thickened.
- Switch off heat.
- Scoop around 1/3 of the white blend into a bowl.
- Add ube jam and ube extricate. Mix until all around consolidated.
- Brush llanera or baking skillet with margarine. ( I utilized 3 llanera molds for this recipe).
- Move the purple combination into the pre-arranged skillet or molds.
- Scoop the white blend on top of purple sweet potato combination to make two layers. Press and smoothen the top to level.
- Pour around 2-2 1/2 tbsp coconut cream onto each filled llanera.
- Sear for 15-20 or until the top has carmelized or singed. Make a point to check before the set time as broiler temperature fluctuates.
