Salted Egg Inutak

In a large non-stick pan over medium-low heat combine glutinous rice flour, sugar, and coconut milk. Stir until the sugar is dissolved. Continue stirring until the mixture thickens and becomes glossy. Turn off the heat when done.

Divide the cooked mixture into two portions. Transfer one portion into a bowl and set it aside. Add the ube flavoring into the pan with the remaining half of the mixture. Mix well to incorporate the ube flavoring.

Grease a llanera or any container with oil. Add the layer of white glutinous mixture and flatten using a spatula. Add another layer of ube glutinous mixture and flatten it again.

Add a thick layer of coconut cream on top and bake in the preheated at 220°C oven for 20 minutes or until the top caramelizes. Remove from heat and set aside to cool a bit.

In a pan over medium-low heat, combine salted egg yolks, condensed milk, and butter and whisk until smooth. Add powdered milk and coconut cream then cook while continuously stirring until slightly thickened and smooth.

To serve, scoop a generous serving of inutak and top with ube ice cream. Drizzle it generously with the salted egg sauce all over. Serve immediately.