It was my first encounter with this kind of delicacy, Inutak. It was unusual to me but I bought one box when the lady offered a slice or a small part to taste and my initial taste was great, not too sweet and sticky. I didn’t bother to ask the lady anymore why it is called Inutak because obviously when you eat it, it’s like eating a very soft creamy brains (excuse me for the term, but it really looks like brain).
While we we’re waiting for our order at Casa Reyes Restaurant, we ate a portion of Inutak and my two tasters couldn’t stop and almost finished the pack. Only half was left before our ordered food came so we took home only a portion of this delicacy.
Eating Inutak while waiting. Dessert comes first.
What is Inutak?
Inutak originally came from Taguig from Kristina’s Inutak perfected recipe, a recipe from their great grandparents but just improved and flavored. It is made from “galapong” with coconut cream (gata), baked with charcoal fire. Others want it while still hot but I preferred eating it cold or set hours on the ref. We tasted the other half the next day from the ref. It tastes real good. We had Vanilla and Ube Macapuno Ice Cream that day but we weren’t aware that it’s also good for toppings. I only knew it when I made a little research and they all agreed that Inutak is perfect with Vanilla Ice Cream.
Well it all depends on your taste bud. You can also have Inutak with Salabat or Coffee on the side. It is so nakakaumay if you eat it plain. Two thumbs up to the owner of this recipe for making this perfect kakanin. I might be over rating Inutak but I may simply say it tastes best for me like Macapuno and Bilo-bilo. It tastes no different as they have the same ingredients, just improved and presented with creamy toppings.
The price for this pack is P120.