My first encounter with Inutak was over the weekend when one of the mothers in church brought with her this native sticky rice recipe from Pateros during our day out with the church family. It did not look very appetizing at first. Add to it its weird name! But I loved it right from the first bite!
I also had Inutak for breakfast today. The same mother, Ma’am Glo (as she is fondly called- she’s a teacher in Makati), handed this to me yesterday on our church’s anniversary service — much to my tummy’s delight!!! I have some helping and even finished the whole thing this morning. All right, I gave a few spoonfuls to the little guy.
Inutak, as we were told, go with ice cream. I haven’t tried that yet, since it’s easy to love it alone. I’m even done with the whole thing before I was able to manage to grab myself a tub of ice cream from our nearby 7/11 store.
There are a handful of Inutak recipes available online. But it all boils down to this:
Sugar (about 1 kilo)
Coconut milk (extract from 5 coconuts/niyog)
Galapong (mixed of 3 cups of rice and 2 cups of malagkit rice)
Vanilla (about ½ tsp)
Mix together sugar, ½ of coconut milk with water, galapong and vanilla. Set aside the other ½ pure coconut milk for the topping
Put in a thick pan, medium fire. Continue stirring until cooked
Prepare lanera, brush with a bit of cooking oil
Put cooked galapong in the lanera. Press flat down.
Top with the other ½ of PURE COCONUT milk (don’t add water)
Bake until toppings are golden brown
I’m not really sure if I’d be able to pull this off successfully. But I haven’t really failed in the baking department yet. Will probably try one of these days since the recipe is pretty simple. Meanwhile, I’ll have to get back to “spring cleaning,” turns out a few kerrits won’t fit me anymore. Enjoy this Inutak Recipe from Pateros!