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Ice Cream Musings

Inutak & Coconut Cardamom Sorbet

Inspired by celebration desserts from around the world, we've made Inutak - a layered rice cake dessert enjoyed in the Philippines. It's easy to make and tastes wonderful with a scoop of Coconut Cardamom Sorbet on top!

 

What you need:

  • 2 cups glutinous rice flour (sweet rice flour)
  • ¼ cups purple yam powder
  • 4 cups of coconut milk (full fat)
  • ⅔ cup of sugar
  • ¼ tsp salt
  • ½ cup coconut cream
  • 1 Jar Four All Ice Cream Coconut Cardamom Sorbet

 

What to do:

  1. Preheat the oven to 350 degrees
  2. Combine the glutinous rice flour, sugar, salt, and coconut milk in a mixing bowl and mix together until there are no lumps
  3. Divide the mixture into two equal portions
  4. In one portion mix the purple yam powder 
  5. Pour the mixtures into two separate pans and cook on stovetop while continuously mixing until it becomes a very thick, smooth consistency
  6. Pour purple mixture first in a baking pan lined with parchment (or banana leaf if you can find some!) then add the white mixture. Press to flatten and even out.
  7. Pour the coconut cream on top then bake at 350 degrees for 15 minutes.  Set your oven to broil and continue to bake until the top is golden brown
  8. Let it cool then serve with ice cream on top!

Simple & delicious!

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