Creamy Inutak
Creamy Inutak

Creamy Inutak

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Challenging

  • Dessert
  • Nuts / Peanuts-Free
  • Gluten-Free
  • Fish-free
  • Egg-Free
  • Crustaceans-Free
  • Gluten-free
  • receta de sopa sencilla

INGREDIENTS

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250 grams purple yam, rinsed well, peeled and cut into cubes
3 tablespoons Butter
1 packet NESTLÉ® All Purpose Cream
1/3 cup NESTLÉ® Carnation® Condensada
1/3 cup Evaporated Milk
1 teaspoon Vanilla Extract
2 teaspoons Butter, for greasing
1 cup glutinous rice powder
1/2 cup Sugar
1/2 cup Water
2 cups Coconut Milk
1 packet 250 ml NESTLÉ All Purpose Cream
1/2 teaspoon fine salt
1 cup Coconut Cream
250 grams purple yam, rinsed well, peeled and cut into cubes
3 tablespoons Butter
1 packet NESTLÉ® All Purpose Cream
1/3 cup NESTLÉ® Carnation® Condensada
1/3 cup Evaporated Milk
1 teaspoon Vanilla Extract
2 teaspoons Butter, for greasing
1 cup glutinous rice powder
1/2 cup Sugar
1/2 cup Water
2 cups Coconut Milk
1 packet 250 ml NESTLÉ All Purpose Cream
1/2 teaspoon fine salt
1 cup Coconut Cream

STEPS

Step 1 Simmer purple yam in just enough water until very tender. Mash with cooking liquid. (30mins)
Step 2 Add butter, NESTLÉ® All Purpose Cream, NESTLÉ® Carnation® Condensada, evaporated milk and vanilla extract. Cook over medium heat while mixing continuously until thick and chewy. (30mins)
Step 3 Brush 2 pcs of large lyanera with remaining 1 tsp each of butter. Transfer Ube Halaya into 2 lyanera and spread to smoothen the top. Set aside. (10mins)
Step 4 Separately, combine glutinous rice powder, sugar, water, coconut milk, NESTLÉ® All Purpose Cream and salt in a sauce pot. Simmer while stirring over low heat until thick. (15mins)
Step 5 Pour on top of 2 lyanera with the ube halaya. Pour coconut cream on top and bake in an oven toaster until golden brown. Remove and serve warm. (30mins)

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