Inutak – Creamy Ube Coconut Rice Cake with Caramel Top

Inutak – Creamy Ube Coconut Rice Cake with Caramel Top 🍠🥥

If you’re looking for a Filipino kakanin that’s rich, indulgent, and truly comforting, then Inutak is a must-try. This classic rice cake is made with a blend of glutinous rice flour, coconut milk, and ube halaya, then topped with a sweet, caramelized coconut cream layer that bubbles beautifully under the broiler. The name “Inutak” comes from its brain-like appearance once baked and broiled — but don’t let that fool you, it’s pure dessert bliss! ✨

Why You’ll Love This Dessert 💜

• Creamy & indulgent – a luscious combination of coconut milk and ube.
• Caramelized finish – the golden-brown topping adds a delightful contrast.
• Perfect for merienda or dessert – pairs wonderfully with coffee, tea, or sikwate (Filipino hot chocolate).

The Ube-Coconut Combo 🌸

The addition of ube halaya and ube extract gives this Inutak a gorgeous purple hue and a subtle earthy sweetness that complements the creamy coconut base. The balance of flavors makes it a standout among other Filipino sticky rice desserts like sapin-sapin and biko.

Tips for the Best Inutak 🔥

• Broil carefully – watch the topping closely to avoid burning; it should be bubbly and caramel-golden.
• Use fresh coconut milk – for maximum richness and authentic flavor.
• Cool slightly before slicing – it sets better and gives you cleaner cuts.

Serving Ideas 🍴

Slice your Inutak into squares or rectangles and serve warm or at room temperature. It’s delicious on its own but even better with a hot cup of barako coffee or thick sikwate for that perfect Filipino comfort pairing.

Final Thoughts 🌟

Inutak is one of those Filipino kakanin recipes that feels like a hug in dessert form — soft, chewy, creamy, and sweet all at once. Whether you’re preparing it for a family merienda, a fiesta spread, or simply to satisfy your sweet cravings, this ube coconut rice cake will surely impress.

👉 Try it once, and you’ll see why it’s a favorite among kakanin lovers! 💜🥥