Ingredients

Base

* 450 g all-purpose cream (APC)
* 450 g milk
* 450 g coconut milk (gata)
* 300 g glutinous rice flour
* 200 g condensed milk
* Pinch of salt

Ube Mixture

* 200 g ube halaya
* 2 tbsp ube extract

Coconut Cream Topping

* 360 g coconut cream
* 100 g condensed milk
* Pinch of salt

* Slurry: 1 tsp cornstarch + 1 tbsp tap water

Instructions

1. In one large bowl, combine the all-purpose cream, milk, coconut milk, glutinous rice flour, condensed milk, and salt. Whisk well until combined.
2. Strain the entire mixture through a fine-mesh strainer to remove any lumps.
3. Divide the strained mixture into two equal portions.
4. Keep one portion plain. Add the ube halaya and ube extract to the other portion and mix until smooth and evenly combined.
5. Cook each mixture separately, stirring continuously. The right consistency should be loose, smooth, and silky—not too thick. If the mixture becomes too thick while cooking, add APC 1 tbsp at a time until you reach the right consistency.
6. Spread the ube mixture evenly into your baking dish. Add the plain mixture on top and smooth the surface.
7. For the topping, combine the coconut cream, condensed milk, and salt in a saucepan. Cook while stirring, then add the cornstarch slurry. Continue stirring just until slightly thickened.
8. Pour and spread the coconut cream topping evenly over the inutak.
9. Broil at 240°C using high top heat until the topping is bubbling and browned in some spots. Watch closely because it can brown quickly.
10. Let the inutak cool and set before slicing and serving.

Tips & Notes

* During cooking, keep the base loose and silky. If it looks too thick, add APC 1 tbsp at a time.
* Use coconut cream for the topping for a creamier and whiter top.
* High heat from the top gives a better result, creating the signature bubbling and browned spots.
* Broil at 240°C and watch closely to avoid burning.