LIBRANDA, Iris A. "Inutak," at first, I thought it was a viand with a pig's brain, but surprisingly, it turned out to be a dessert. It was interesting that they torched the topmost layer, perhaps to add visuals. I loved it and would like to try it because I enjoy eating kakanin. And maybe I will try making it with my mother someday.
MATANGUIHAN, JUVEN L. BSHM 3B When I was choosing on what video I am going to watch, this dish name caught my attention. I thought inutak was a dish made from a pigs brain or something that is a viand, but upon checking on the video, I realized that it was a type of dessert instead. Upon watching, I know that cooking this kin of dessert takes a lot of effort of mixing the ingredients until it reduce and cooked perfectly. I can say that this dessert is flavorful and delicious, based on what the evaluators comments. The burning of torch process is very unique and new to me, I think it gives burnt and smoky flavor to the dessert I'm looking forward to cook this dessert for my family.
My first impression upon hearing the food inutak was an ordinary dish made out of pig’s brain similar to how it was used in sisig. I was totally wrong since inutak is a dessert. This makes me want to try and taste it. It looks very delicious and sweet. I am a fan of eating ube so this is a plus plus must try on my list!
Coleen Angeli N. Albufera BSHM 3-JA This dish caught my attention its a major head-turner for me since I am enthusiastic with eating sweets. I would love to try it and savor all the flavors it has. Inutak made me curious of how it will melt in your mouth once you got the privilege to take one bite from the lianeras. If I were given a chance to go to Taguig I would definitely not miss a chance tasting this dish.
REYES, Russell Ivan O. BSHM-3B It's similar to "sapin sapin and maja" but with a different twist. I was also intrigued to try this meal after finding out that Taguig's kitchens were the origin of its renowned delicacy. Even though it is simple to cook and I am aware that it is one of the Taguig people's favorite cuisines, I still want to try it.
De Leon, Rhen Ranyl M. BSHM 3JB The video editing is good. I am really a fan of kakanin like you can kill me "malalason mo ako sa kakanin". Last reporting this also caught my attention, with this video I find it to be easy to make. There is no complications doing it. My only commet or suggestion is, they sould have mix the Ube Halaya in a small batch of the liquid mixture before putting it all over the mixture, I can see that they struggle mixing it, that is just a suggestion. Maybe in our Christmas vacation I can make one. This video is really helpful for us.
I appreciate the dish because I love sweets the part that I am very interesting is the leche plan I amaze to the taste. It's perfect for christmas,new year or other celebration instead of maja, sapin sapin etc if you want something with a twist inutak is perfect for that. Congrats chef! I love it 💜
I really confuse about the dish of inutak but after I watch the video there's a lot of things that comes on my mind. Like I thought it is different interms of cooking from the other dessert that we now but it is almost like. And the most interesting about this is it is very different from the other dessert because there is a only city who made this kind of delicacies.
Inutak is a delightful blend of sweet and creamy flavors with a slightly chewy texture. And based on the other students who evaluated the inutak, I think they are satisfied with this delicacy in Taguig City. The inutak is like "sapin-spain" in Quezon because of the layer; they are both chewy, sweet, and creamy. Pardilla, Emmanuel Jose A. 3b
Oracion, Dan Christian L. BSHM - 3B I chose this delicacy, because it was a similar to my favorite dessert leche flan. When i heard the name of this delicacy for the first time, i was shocked because it called "inutak". when i watched this video, my mouth is watering and i want to taste the "inutak".
DELOS REYES, MICA P. BSHM-3B I chose to watch this video because I'm craving for sweets and because I'm curious about the name, Inutak. I find it intriguing not only because of the name, but also because of how it is prepared. After watching the video, I learned that the cooking process is quite similar to leche flan, but the finished product is similar to sapin-sapin because of the ube layer. I also got curious on how the blow torch add flavor to the Inutak. As the video shows the cooking process, I also want to make it and taste it so I can serve it to any occasions.
Amontao, Donica A. The name INUTAK is very interesting for me because, in my mind, why is it called INUTAK in the first place? Then, after watching this video, I realized why they call it INUTAK. It's called like that because it looks like a brain, the process of making it is like making leche flan, and it is also colorful and looks like a delicious dessert.
LINGGATONG, Khate Ronique C. Linggatong BSHM-3B While I was deciding what's the last vlog to watch, the name "Inutak" caught my attention because it sounded like it could be another type of pulutan. However, upon watching the video, I was surprised that Inutak is actually a type of kakanin and a sticky rice cake dessert with layers. Being a fan of kakanin and having a sweet tooth, I think Inutak will become one of my favorites. It reminds me of tikoy, kalamay, and sapin-sapin, but with a unique twist. And the ube flavor, looks appealing to the eyes.
Estenzo, Ma. Thelma BSHM 3B I chose this dish because of its unique name which is "inutak". The ube, coconut milk and the toppings make it look even more attractive and delicious that's why I'm curious what the inutak really tastes like, I'm looking forward to trying this dish.
Rubian, Jerlyn E. May insights about the dish or delicacies, Since it is from another region and is not very well-known in our province, The name of the dish is different. The inutak is challenging to cook since you have to keep mixing in order to achieve the best results. Although I haven't tasted it yet, but I'm sure it's delicious and has a taste and texture and it have a different taste and flavour to the delicacies, or kakanin in CALABARZON.
ALSOL, FRITCHIE ANNE L. BSHM - 3B Asynchronous Evaluation: Inutak, I love it when chefs burn the top of dishes, especially when I'm watching cooking shows, therefore I'm always impressed when they make this one. It appears sweet and savory. Families would adore it and I believe it would be ideal to serve at any occasion, but especially during the holiday season. It is neither too sweet or bland when I taste it. I actually enjoyed the leche flan at the bottom. Overall, they did a great job in preparing this Taguig delicacy.
Macasero, Kylene B. BSHM-3B The name Inutak caught my attention and I became curious on what type of food it is. It turns out to be a dessert and it's like a leche flan but with a twist as it has some ube and something like coconut milk with buko flavor (if I'm not mistaken) then they burn the top of it. The process is "matrabaho" but I think it is really worth it like the students in the video said. I also want to try it because it looks delicious and perfect for dessert.
PERINO, MARY JOY O. BSHM-3B I chose this culinary vlog because my attention was captured by the dish name and I was curious about its taste. I didn't have any idea what the delicacy was made of; that's why I am amazed that there are different flavors of it. After watching the vlog, I understand that to make a perfect mixture, you need to properly mix each mixture. From the feedback, I can say that the INUTAK is delicious, and it made me excited to try it too!
Sta. Ana Karen B. BSHM 3B I disregarded the video before (when the students videos were posted, I watched some of them to gain information on what to expect to do in our 3rd year) but I was then assigned to report in NCR and encountered Inutak again. Turns out it's a type of kakanin. It will already assume that it will be good because of the delicious combination of ube and gata.
Deazeta, Michael Josh O. BSHM 3B Inutak, an unusual dessert with an intriguing name, turned out to be surprisingly tasty. The video not only presented this unique treat but also featured comments from students, creating a sense of excitement about something they had made themselves.
VERAÑA, MAUREEN O. BSHM 3B Upon watching this video, I have observed that the process of making inutak is quite similar in the way we make leche flan because of the use of egg yolks and milk. This delicacy also used the same molder as leche flan. But what makes inutak distinctive is through the use of the ube mixture as a layer as well as the creamy mixture on top which is bruleed that adds a texture and caramelized taste. Overall, I think that this delicacy is definitely a must try since it's like a combination of leche flan and sapin-sapin In addition, what I found interesting is the origin of the word inutak. It actually comes from the Hiligaynon word "utak," which means brain. This is because the texture of the dessert resembles the brain matter. However, don't let that put you off trying it. The flavor and creamy texture of the inutak make it a truly unique and delicious dessert. It's perfect for those with a sweet tooth who are looking for something new to try. So, if you're looking for a new and exciting dessert, give inutak a try.
Oracion, Carmela P. BSHM-3B I chose this delicacy because the first time I heard about Inutak, images of soft brain flashed through my head. The first time I tasted it, I was amazed because it melted in my mouth. Sticky rice, coconut milk, and sugar make up this unique dessert. Think of it as a very smooth, ube flavored bibingka with an almost mochi-like consistency. I think it would go perfectly well with vanilla ice cream.
Maaliw, Trisha Mae P. BSHM 3B I became really curious about the name 'Inutak' while watching the video. The dish's unique layers and flavors caught my attention. The cooking process resembled that of a well-known dessert, Leche Flan. I'm genuinely intrigued by how this dessert would taste.
The name of this food is unique; that's why I was curious about it, and after watching the video, I realized that it is a type of dessert and it is similar to maha. Based on the video, I'm sure that this kind of food is delicious because the people who taste it rate it 5 out of 5. The process of cooking it is like the leche plan, but the difference is that they burn the top of it to make it crunchy and have a good outcome and taste.
Villaverde, Rey Julius P. BSHM-3B You really cannot understand or comprehend sometimes how us filipinos come up with naming our dishes, from giving its name to how it is cooked or the process to just because reasons😂. From a persons point of view who is unfamiliar with filipino cuisine from other regions, one would really think that this dish is made out of brains of different animals. But seeing how this is a dessert or a sweet delicacy instead of a viand is really shocking. However, even after knowing this we still tend to try it out of curiosity and in my case I would be doing the same thing as to try it if ever I happen to come across with this dish.
When I heard the word inutak, I thought it was a dish made from pig's brain and I didn't expect it to be a dessert in Taguig because I was curious why it was called inutak. So I researched and it turns out that inutak is derived from the Filipino word 'utak', which means brain, because the caramelized top has a vague resemblance to the surface of the brain and also has a similar creamy, gooey texture. The cooking method for making inutak is steaming which is natural for making dessert. After watching the video I craved for inutak and I wanted to taste it because I'm curious of the taste of inutak. Anog, Maria Krizia S. BSHM-3B
Madronio, Joyce Anne R. BSHM 3B I eventually decided to watch it since it was the first to attract my attention, and I think this was due to the name "Inutak". Despite the fact that it is a type of sweet delicacy, I can say that the name does not seem to fit it's appearance. However, after watching this video and seeing how it feels to cook it, I've acquired an entirely new perspective. I can now see that the texture is soft, and after it has been cooked and burned, the top has the appearance of a brain.
SALUDES DIANE CRISELLE P. BSHM-3B I chose the INUTAK because it melts in the mouth and is very delicious because of the sweetness it gives and in fact it is easy to make and makes people interested in making it even at home or anywhere
GECALE, MA. ANGELIE BSHM-3B Inutak is a must try dessert, a delicacy that will surely satisfy and pleasure your taste buds. It has a soft, chewy, creamy texture and it'll melt in your mouth which will satisfy and give you a more enjoyable experience while you eat this treat. This dessert has a rich flavor and is very delightful. I will surely make this dessert at home and share it with my family, for them to be able to taste this exquisite dessert.
Abellera ,Charlene A. BSHM 3B At first ,I thought Inutak is something related to brain , specifically,pigs brain.However ,while watching the video ive realized that it is far from my expectations ,I didnt expect that it is something sweet and it is almost the same with our traditional leche plan .Moreover ,if we compare inutak to leche plan ;Leche plan has a smooth and creamy texture while Inutak has a layered and slightly chewy texture .
Regina R. Penaflorida BSHM 3B From the word inutak, I guess it's similar to a sisig with utak of pig, but I'm surprised that it's a dessert, in our region with a combination of lechen flan and sapin sapin. I'm excited to test it because I enjoy experimenting with new recipes, and I've noticed that the finished product is a softer version of maja.
TUMAMAC, ROZYRYL S. BSHM3B when I read the "inutak" and I didn't know that it was one of our report on ncr, I didn't think it was a desert or something like delicacies because I thought it was a dish or the brain of pig but it wasn't because it was just look like Utak, I have never tasted it and I have never seen it in any store I go to, so I hope I can taste it soon.
Denise Ann O De Tobio BSHM 3B The one that caught my attention was the "Inutak," not only in its name but also in its taste and color. When I first tasted it, I was amazed at its flavor, especially the leche flavor. Perfect for any occasion and as a gift too. What I like about the inutak is the burn on the top of it, which gave it a perfect taste for me. Job well done, chefs!
OBLEFIAS, Maria Judy Ann S. BSHM-3B I watched this movie because I had been curious about the dish's name. I was surprised that it was a dessert. The first thing that I thought when I heard the "inutak" was a dish made from a pig's brain. I initially thought this was a dish made with pigs' brains, because of the word "inutak", but I was wrong. It is a sweet dessert and baked sticky rice from Taguig.
REALINGO, Von Aisteru A. BSHM 3B Inutak is a Filipino dessert that looks like a brain but is actually a delicious treat. To make it, the mixture must be stirred to the right consistency. As it cooks, it thickens and becomes richer. Inutak is a beloved dessert in Taguig City and is worth trying for fellow dessert enthusiasts.
Oabel, Roneth M. BSHM-3B This curious delicacy features a unique blend of flavors and layers that will tantalize your taste buds. While the cooking process is like Leche Flan dessert, the distinctive taste of "Inutak" sets it apart. The addition of a flavorsome coconut and milk topping elevates this dessert to another level of indulgence.
Herlyn Grace Glor BSHM 3-JA As a dessert lover and someone who loves ube I was really curious as to how this dish taste and watching this really makes my mouth water since I love ube and they put a twist which is leche flan which is really awesome addition to the dessert. Watching this video made me really want to taste it so maybe one of these days I’ll make one for my family. Although the name didn't really sound delicious Im pretty sure this dish is. Thank you for the inspiration 😊. Congratulations Chefs 🎉
ENAL, Paul Christian G. BSHM-3B The first time I heard this dish in the report, I got really curious about what this dish was. As I watched the video, I came to realise that inutak is the same way you make a leche flan. So for me, I want to try this dish. I really got curious about how it tastes, and I would like to know if this dish has the same taste as Leche Flan or better, or maybe different.
Romnick Z. Tabinas BSHM-3A While I was watching this video, I could imagine this appearance because of the layered flavors of this dish. The Inutak hides the leche plan that gives it its flavor underneath. The Inutak dish from Taguig City is a very unique creation due to the layering of ingredients that make its taste even better. The best Inutak of Taguig City.
Jack Nicolas Mendoza BSHM -3 JA I chose this delicacy, "Inutak," because I am curious about it because of the name, but when I watched the vlog, I learned that it is a dessert, and it seems delicious to taste. Also, because I love sweets, I was excited to make it. It also tastes a bit like making letche flan, so it looks like a delicious dessert. Their work is also beautiful, especially the layering of it, so you will really be hungry while watching it.
MICY RECHELLE E MENDOZA BSHM-JB I choose this dish because it is unusual for me and I'm curious about its taste, also the process of making this dish was interesting. The dish is relevant to what we called "kakanin" and the first dish that comes to my mind is that it is somehow similar to "sapin-sapin" because of the layer. This is one of the dishes that I badly want to try. Well done Chefs, Congratulations.
CARSIDO, PATRICIA MARIE C. BSHM 3B (2023-2024) It was my first time to encounter a food called "Inutak" I have completely no idea about it and as I watched the video, it is not what I expected. I thought it was some kind of dish using literally brain of some animal but I was wrong. It is a kind of dessert that looks delicious and based on the ratings from the evaluators, it is indeed yummy. Preparing it isn't that easy since it consumes a lot of time. Time and effort must be exert in doing this specially when stirring and looking after while cooking it. I'm not a fan of eating desserts but I love to try this soon. It has a weird name but it looks delicious.
MAHINAY, CRISTY A. BSHM-A3 From the name itself "Inutak" i was really curious about this dish. It is very appetising from its appearance and the cooking process is very easy and convenient to make. They perform the cooking process very well for our clear understanding. I am very amaze how they main ta in cleanliness around there cooking area and cooking process which is why it is very satisfying to watch from preparation to its plating. Good job!
PAVINO, Kate Ashley B. BSHM3B Before I watched this video, I wondered why it was called "inutak" and that's why it's called because it looks like a brain. And when I watched how to cook it, it was just like making leche flan but with different layers. From what I saw in the video, I'm sure it's delicious and perfect for dessert.
PRINCIPE,GENETTE L. BSHM 3B Inutak is a type of kakanin in the Philippines popular in Pateros and Taguig. It's made from glutinous rice, coconut milk, condensed milk and sugar that is cooked until it forms a sticky, clumpy mass. This is then pressed into a baking dish or llanera and baked. I am curios about the taste and the cooking process is easy but "nakakangalay". Also, same with a usual dessert that we know, which is Leche flan
Cada, Venus 3B I initially believed that inutak was a meal made from the brain of a cow or other animal. I'm mistaken; I was shocked to learn that inutak is a dessert. I enjoy eating desserts and other goodies. Even if the dessert's name isn't particularly appealing, I want to try this inutak because I always have dessert after a meal.
From it’s name inutak i was curious about its name and how it’s made, so that i choose this delicacy for me to have a knowledge about this delicacy and based in what i see on this video, the cooking procedure of this delicacy is similar on how to cook the leche plan and i love the last part of how it cooked when they cooked the top of the dish using flame. so based on the result of the dish for me i will love to eat it and enjoy eating it because i love sweet dishes and for me this group execute the dish perfectly and delicious.
Stephanie Oliver BSHM3-A While watching the video, it made me starve. It really makes my mouth water. As a dessert and rice cake lover, Inutak is something that I will cook for the holiday season. Even if I haven't tasted it yet, I'm sure that's really good. I love how they demonstrate the cooking procedure. It will surely be helpful for the viewers to cook Inutak. Great job, chefs! Padayon.
RAQUEL, CARLA B. BSHM - 3A Just hearing about how this is being discussed makes me interested about how this inutak dessert will taste. I enjoy a variety of sweets because, in my opinion, they are the highlight of any meal. Not only was I given the chance to try this dessert, but I can also see from the video how happy the people appeared with it. Great job chefs😊
Aaliyha France Lutching BSHM-3A Since I enjoy sweets like leche flan and ube, I chose this delicacy out of curiosity to try it. The coconut and milk topping on the Inutak dish caught my attention. I've never tried this delicacy before, so I'm intrigued to try it after seeing the video. If I'm not mistaken, the layers make it resemble sapin-sapin, but not the components, such as leche flan, ube, coconut, buko, and milk. Inutak intrigues me since it contains leche flan and has ube and buko flavors. It is soft and rather tasty, which is a perfect combo in my opinion.
JIMENEZ, YRICKA MAE BSHM 3B At first when I heard that there was a dish called inutak, i thought that it was some kind of viand or exotic food but after I click the video, I was shock because it was kind of dessert pala. While watching the video the process of cooking of inutak and leche plan was similar.I want to try it and I was really curious on how it taste.
ABLOLA, JOHN PAUL M. BSHM-3A What piqued my interest on this dish is that it looks delicious and sweet which is what I like. Ube is also my favorite flavor in desserts. My insights on this dish is that it takes time because of the different layers and process. It also has a lot of mixing in the procedure to blend all the flavors correctly. From this video, it was created well and made me very hungry and I want to try it out someday or I can create my own. The presentation was done great and kept my attention for the whole video.
Cuevillas, Jannha Kiel Andrea BSHM 3B I realised why it's called Inutak after watching this video. It's because the caramelised top resembles the surface of a brain and has a creamy, gooey texture in general. For me, Inutak is a cross between kalamay and tikoy. It has the silky white and smooth texture of tikoy but the sticky but soft texture of kalamay.
I chose this dish since I was curious to taste it because I love sweets like leche flan with a combination of ube. I was interested in the coconut and milk mixture on top of the Inutak dish. After watching the video, I'm curious to try it because I've never had this dish before. If I’m not mistaken it's like sapin-sapin because of the layers but in all it's not because of the ingredients such as leche flan, ube, coconut, buko and milk. I'm curious about Inutak because it has leche flan and has a ube and buko flavor. It is soft and quite tasty, which makes it for me a delicious combination. This is the kind of food that I want to try. Thank you chefs, congratulations!
Gludy Ann T. Bedrejo BSHM-3A Asynchronous Evaluation: The "Inutak" drew my attention among all of the dishes made by BSHM 3B. I like eating malagkit because I love deserts. It's comparable to "sapin sapin and maja" however with a twist. Moreover, I was curious to sample this dish after learning that Taguig's kitchens were the source of its famed delicacy. I want to try it despite the fact I know it is one of the Taguig people's most beloved foods even though it is straightforward to prepare. Congratulations Chefs!👏 #PhilippineCuisine #Gastronomy
Salayong, Eira Jhane C. BSHM - 3B In the video, the chefs cooked inutak from Taguig City. Its ingredients was sticky rice, coconut milk and sugar. This “kakanin” requires many procedures. The cook needs to whisk two rice flours, sugar and salt together. After that, they will pour coconut milk and a cup of coconut cream. Then, the mixture will be transferred into large pot, cooked over medium heat, while stirring it occassionally. The cook must be patience in doing it because it also needs a lot of time to prepare.
Mary Angeline C. Cada BSHM - 3B I appreciate this dish since I love how the ingredients melt in my mouth. One of the cooking demonstration the group used was using a blow torch to soften the elements. All in all, it is a great food, and it's suitable for dessert. Well done, chefs! 🥳
ESPERANZA, RHODA JOY A. BSHM 3B At first thought, one may think that Inutak is a food made of an animal's brain. Contrastingly, it is a sweet, decadent Filipino treat and was only called that way because of its physical resemblance to a brain. The preparation of ingredients does not require too much labor because it only requires continuous stirring to mix thoroughly. When cooking, it requires strength as it needs to be simmered until thickened. As someone who has a sweet palate, it would be nice to try out the dish and see for myself why it became popular in Taguig City.
With its dish name, I got really curious about why it is called "Inutak". That's why I chose this dish. I found this dessert interesting because of its different layers and flavors. The cooking process is same with a usual dessert that we know, which is Leche Flan. I got really curious on how this taste. Also, the topping of coconut and milk drew my attention. Great job, Chefs! Congratulations, guys!
GUTIERREZ-3B The name of the dish makes me so curious to why it is called "INUTAK". I thought it looks like a brain but I was wrong. This dessert is very interesting because of its different ingredients that they combine. This dessert has the same process of cooking with the Leche flan which is steaming but the difference is that they burned the top of it to create a crunchy and appealing appearance. But I must say that it's very laborious to do. It takes so much time to make it.
Congrtulations Chefs! 22 evals/ checked 01/10/23
Congrats
LIBRANDA, Iris A.
"Inutak," at first, I thought it was a viand with a pig's brain, but surprisingly, it turned out to be a dessert. It was interesting that they torched the topmost layer, perhaps to add visuals. I loved it and would like to try it because I enjoy eating kakanin. And maybe I will try making it with my mother someday.
MATANGUIHAN, JUVEN L.
BSHM 3B
When I was choosing on what video I am going to watch, this dish name caught my attention. I thought inutak was a dish made from a pigs brain or something that is a viand, but upon checking on the video, I realized that it was a type of dessert instead. Upon watching, I know that cooking this kin of dessert takes a lot of effort of mixing the ingredients until it reduce and cooked perfectly. I can say that this dessert is flavorful and delicious, based on what the evaluators comments. The burning of torch process is very unique and new to me, I think it gives burnt and smoky flavor to the dessert I'm looking forward to cook this dessert for my family.
My first impression upon hearing the food inutak was an ordinary dish made out of pig’s brain similar to how it was used in sisig. I was totally wrong since inutak is a dessert. This makes me want to try and taste it. It looks very delicious and sweet. I am a fan of eating ube so this is a plus plus must try on my list!
Coleen Angeli N. Albufera
BSHM 3-JA
This dish caught my attention its a major head-turner for me since I am enthusiastic with eating sweets. I would love to try it and savor all the flavors it has. Inutak made me curious of how it will melt in your mouth once you got the privilege to take one bite from the lianeras. If I were given a chance to go to Taguig I would definitely not miss a chance tasting this dish.
REYES, Russell Ivan O.
BSHM-3B
It's similar to "sapin sapin and maja" but with a different twist. I was also intrigued to try this meal after finding out that Taguig's kitchens were the origin of its renowned delicacy. Even though it is simple to cook and I am aware that it is one of the Taguig people's favorite cuisines, I still want to try it.
De Leon, Rhen Ranyl M.
BSHM 3JB
The video editing is good. I am really a fan of kakanin like you can kill me "malalason mo ako sa kakanin". Last reporting this also caught my attention, with this video I find it to be easy to make. There is no complications doing it. My only commet or suggestion is, they sould have mix the Ube Halaya in a small batch of the liquid mixture before putting it all over the mixture, I can see that they struggle mixing it, that is just a suggestion. Maybe in our Christmas vacation I can make one. This video is really helpful for us.
I appreciate the dish because I love sweets the part that I am very interesting is the leche plan I amaze to the taste. It's perfect for christmas,new year or other celebration instead of maja, sapin sapin etc if you want something with a twist inutak is perfect for that.
Congrats chef! I love it 💜
I really confuse about the dish of inutak but after I watch the video there's a lot of things that comes on my mind. Like I thought it is different interms of cooking from the other dessert that we now but it is almost like. And the most interesting about this is it is very different from the other dessert because there is a only city who made this kind of delicacies.
Inutak is a delightful blend of sweet and creamy flavors with a slightly chewy texture. And based on the other students who evaluated the inutak, I think they are satisfied with this delicacy in Taguig City. The inutak is like "sapin-spain" in Quezon because of the layer; they are both chewy, sweet, and creamy.
Pardilla, Emmanuel Jose A.
3b
Oracion, Dan Christian L.
BSHM - 3B
I chose this delicacy, because it was a similar to my favorite dessert leche flan. When i heard the name of this delicacy for the first time, i was shocked because it called "inutak". when i watched this video, my mouth is watering and i want to taste the "inutak".
DELOS REYES, MICA P.
BSHM-3B
I chose to watch this video because I'm craving for sweets and because I'm curious about the name, Inutak. I find it intriguing not only because of the name, but also because of how it is prepared. After watching the video, I learned that the cooking process is quite similar to leche flan, but the finished product is similar to sapin-sapin because of the ube layer. I also got curious on how the blow torch add flavor to the Inutak. As the video shows the cooking process, I also want to make it and taste it so I can serve it to any occasions.
Amontao, Donica A.
The name INUTAK is very interesting for me because, in my mind, why is it called INUTAK in the first place? Then, after watching this video, I realized why they call it INUTAK. It's called like that because it looks like a brain, the process of making it is like making leche flan, and it is also colorful and looks like a delicious dessert.
LINGGATONG, Khate Ronique C. Linggatong
BSHM-3B
While I was deciding what's the last vlog to watch, the name "Inutak" caught my attention because it sounded like it could be another type of pulutan. However, upon watching the video, I was surprised that Inutak is actually a type of kakanin and a sticky rice cake dessert with layers. Being a fan of kakanin and having a sweet tooth, I think Inutak will become one of my favorites. It reminds me of tikoy, kalamay, and sapin-sapin, but with a unique twist. And the ube flavor, looks appealing to the eyes.
Estenzo, Ma. Thelma
BSHM 3B
I chose this dish because of its unique name which is "inutak". The ube, coconut milk and the toppings make it look even more attractive and delicious that's why I'm curious what the inutak really tastes like, I'm looking forward to trying this dish.
Rubian, Jerlyn E.
May insights about the dish or delicacies, Since it is from another region and is not very well-known in our province, The name of the dish is different. The inutak is challenging to cook since you have to keep mixing in order to achieve the best results. Although I haven't tasted it yet, but I'm sure it's delicious and has a taste and texture and it have a different taste and flavour to the delicacies, or kakanin in CALABARZON.
ALSOL, FRITCHIE ANNE L.
BSHM - 3B
Asynchronous Evaluation:
Inutak, I love it when chefs burn the top of dishes, especially when I'm watching cooking shows, therefore I'm always impressed when they make this one. It appears sweet and savory. Families would adore it and I believe it would be ideal to serve at any occasion, but especially during the holiday season. It is neither too sweet or bland when I taste it. I actually enjoyed the leche flan at the bottom. Overall, they did a great job in preparing this Taguig delicacy.
Macasero, Kylene B.
BSHM-3B
The name Inutak caught my attention and I became curious on what type of food it is. It turns out to be a dessert and it's like a leche flan but with a twist as it has some ube and something like coconut milk with buko flavor (if I'm not mistaken) then they burn the top of it. The process is "matrabaho" but I think it is really worth it like the students in the video said. I also want to try it because it looks delicious and perfect for dessert.
PERINO, MARY JOY O.
BSHM-3B
I chose this culinary vlog because my attention was captured by the dish name and I was curious about its taste. I didn't have any idea what the delicacy was made of; that's why I am amazed that there are different flavors of it. After watching the vlog, I understand that to make a perfect mixture, you need to properly mix each mixture. From the feedback, I can say that the INUTAK is delicious, and it made me excited to try it too!
Sta. Ana Karen B.
BSHM 3B
I disregarded the video before (when the students videos were posted, I watched some of them to gain information on what to expect to do in our 3rd year) but I was then assigned to report in NCR and encountered Inutak again. Turns out it's a type of kakanin. It will already assume that it will be good because of the delicious combination of ube and gata.
Deazeta, Michael Josh O.
BSHM 3B
Inutak, an unusual dessert with an intriguing name, turned out to be surprisingly tasty. The video not only presented this unique treat but also featured comments from students, creating a sense of excitement about something they had made themselves.
VERAÑA, MAUREEN O.
BSHM 3B
Upon watching this video, I have observed that the process of making inutak is quite similar in the way we make leche flan because of the use of egg yolks and milk. This delicacy also used the same molder as leche flan. But what makes inutak distinctive is through the use of the ube mixture as a layer as well as the creamy mixture on top which is bruleed that adds a texture and caramelized taste. Overall, I think that this delicacy is definitely a must try since it's like a combination of leche flan and sapin-sapin
In addition, what I found interesting is the origin of the word inutak. It actually comes from the Hiligaynon word "utak," which means brain. This is because the texture of the dessert resembles the brain matter. However, don't let that put you off trying it. The flavor and creamy texture of the inutak make it a truly unique and delicious dessert. It's perfect for those with a sweet tooth who are looking for something new to try. So, if you're looking for a new and exciting dessert, give inutak a try.
Oracion, Carmela P.
BSHM-3B
I chose this delicacy because the first time I heard about Inutak, images of soft brain flashed through my head. The first time I tasted it, I was amazed because it melted in my mouth. Sticky rice, coconut milk, and sugar make up this unique dessert. Think of it as a very smooth, ube flavored bibingka with an almost mochi-like consistency. I think it would go perfectly well with vanilla ice cream.
Maaliw, Trisha Mae P.
BSHM 3B
I became really curious about the name 'Inutak' while watching the video. The dish's unique layers and flavors caught my attention. The cooking process resembled that of a well-known dessert, Leche Flan. I'm genuinely intrigued by how this dessert would taste.
The name of this food is unique; that's why I was curious about it, and after watching the video, I realized that it is a type of dessert and it is similar to maha. Based on the video, I'm sure that this kind of food is delicious because the people who taste it rate it 5 out of 5. The process of cooking it is like the leche plan, but the difference is that they burn the top of it to make it crunchy and have a good outcome and taste.
Villaverde, Rey Julius P.
BSHM-3B
You really cannot understand or comprehend sometimes how us filipinos come up with naming our dishes, from giving its name to how it is cooked or the process to just because reasons😂. From a persons point of view who is unfamiliar with filipino cuisine from other regions, one would really think that this dish is made out of brains of different animals. But seeing how this is a dessert or a sweet delicacy instead of a viand is really shocking. However, even after knowing this we still tend to try it out of curiosity and in my case I would be doing the same thing as to try it if ever I happen to come across with this dish.
When I heard the word inutak, I thought it was a dish made from pig's brain and I didn't expect it to be a dessert in Taguig because I was curious why it was called inutak. So I researched and it turns out that inutak is derived from the Filipino word 'utak', which means brain, because the caramelized top has a vague resemblance to the surface of the brain and also has a similar creamy, gooey texture. The cooking method for making inutak is steaming which is natural for making dessert. After watching the video I craved for inutak and I wanted to taste it because I'm curious of the taste of inutak.
Anog, Maria Krizia S.
BSHM-3B
Madronio, Joyce Anne R.
BSHM 3B
I eventually decided to watch it since it was the first to attract my attention, and I think this was due to the name "Inutak". Despite the fact that it is a type of sweet delicacy, I can say that the name does not seem to fit it's appearance. However, after watching this video and seeing how it feels to cook it, I've acquired an entirely new perspective. I can now see that the texture is soft, and after it has been cooked and burned, the top has the appearance of a brain.
SALUDES DIANE CRISELLE P.
BSHM-3B
I chose the INUTAK because it melts in the mouth and is very delicious because of the sweetness it gives and in fact it is easy to make and makes people interested in making it even at home or anywhere
GECALE, MA. ANGELIE
BSHM-3B
Inutak is a must try dessert, a delicacy that will surely satisfy and pleasure your taste buds. It has a soft, chewy, creamy texture and it'll melt in your mouth which will satisfy and give you a more enjoyable experience while you eat this treat. This dessert has a rich flavor and is very delightful. I will surely make this dessert at home and share it with my family, for them to be able to taste this exquisite dessert.
Abellera ,Charlene A.
BSHM 3B
At first ,I thought Inutak is something related to brain , specifically,pigs brain.However ,while watching the video ive realized that it is far from my expectations ,I didnt expect that it is something sweet and it is almost the same with our traditional leche plan .Moreover ,if we compare inutak to leche plan ;Leche plan has a smooth and creamy texture while Inutak has a layered and slightly chewy texture .
Regina R. Penaflorida
BSHM 3B
From the word inutak, I guess it's similar to a sisig with utak of pig, but I'm surprised that it's a dessert, in our region with a combination of lechen flan and sapin sapin. I'm excited to test it because I enjoy experimenting with new recipes, and I've noticed that the finished product is a softer version of maja.
TUMAMAC, ROZYRYL S.
BSHM3B
when I read the "inutak" and I didn't know that it was one of our report on ncr, I didn't think it was a desert or something like delicacies because I thought it was a dish or the brain of pig but it wasn't because it was just look like Utak, I have never tasted it and I have never seen it in any store I go to, so I hope I can taste it soon.
Denise Ann O De Tobio
BSHM 3B
The one that caught my attention was the "Inutak," not only in its name but also in its taste and color. When I first tasted it, I was amazed at its flavor, especially the leche flavor. Perfect for any occasion and as a gift too. What I like about the inutak is the burn on the top of it, which gave it a perfect taste for me. Job well done, chefs!
OBLEFIAS, Maria Judy Ann S.
BSHM-3B
I watched this movie because I had been curious about the dish's name. I was surprised that it was a dessert. The first thing that I thought when I heard the "inutak" was a dish made from a pig's brain. I initially thought this was a dish made with pigs' brains, because of the word "inutak", but I was wrong. It is a sweet dessert and baked sticky rice from Taguig.
REALINGO, Von Aisteru A.
BSHM 3B
Inutak is a Filipino dessert that looks like a brain but is actually a delicious treat. To make it, the mixture must be stirred to the right consistency. As it cooks, it thickens and becomes richer. Inutak is a beloved dessert in Taguig City and is worth trying for fellow dessert enthusiasts.
Oabel, Roneth M.
BSHM-3B
This curious delicacy features a unique blend of flavors and layers that will tantalize your taste buds. While the cooking process is like Leche Flan dessert, the distinctive taste of "Inutak" sets it apart. The addition of a flavorsome coconut and milk topping elevates this dessert to another level of indulgence.
Herlyn Grace Glor
BSHM 3-JA
As a dessert lover and someone who loves ube I was really curious as to how this dish taste and watching this really makes my mouth water since I love ube and they put a twist which is leche flan which is really awesome addition to the dessert. Watching this video made me really want to taste it so maybe one of these days I’ll make one for my family. Although the name didn't really sound delicious Im pretty sure this dish is. Thank you for the inspiration 😊. Congratulations Chefs 🎉
ENAL, Paul Christian G.
BSHM-3B
The first time I heard this dish in the report, I got really curious about what this dish was. As I watched the video, I came to realise that inutak is the same way you make a leche flan. So for me, I want to try this dish. I really got curious about how it tastes, and I would like to know if this dish has the same taste as Leche Flan or better, or maybe different.
Romnick Z. Tabinas
BSHM-3A
While I was watching this video, I could imagine this appearance because of the layered flavors of this dish. The Inutak hides the leche plan that gives it its flavor underneath. The Inutak dish from Taguig City is a very unique creation due to the layering of ingredients that make its taste even better. The best Inutak of Taguig City.
Congratulations to all Chef🥳
Great Job 🙂👍
Jack Nicolas Mendoza
BSHM -3 JA
I chose this delicacy, "Inutak," because I am curious about it because of the name, but when I watched the vlog, I learned that it is a dessert, and it seems delicious to taste. Also, because I love sweets, I was excited to make it. It also tastes a bit like making letche flan, so it looks like a delicious dessert. Their work is also beautiful, especially the layering of it, so you will really be hungry while watching it.
MICY RECHELLE E MENDOZA
BSHM-JB
I choose this dish because it is unusual for me and I'm curious about its taste, also the process of making this dish was interesting. The dish is relevant to what we called "kakanin" and the first dish that comes to my mind is that it is somehow similar to "sapin-sapin" because of the layer. This is one of the dishes that I badly want to try. Well done Chefs, Congratulations.
CARSIDO, PATRICIA MARIE C.
BSHM 3B (2023-2024)
It was my first time to encounter a food called "Inutak" I have completely no idea about it and as I watched the video, it is not what I expected. I thought it was some kind of dish using literally brain of some animal but I was wrong. It is a kind of dessert that looks delicious and based on the ratings from the evaluators, it is indeed yummy.
Preparing it isn't that easy since it consumes a lot of time. Time and effort must be exert in doing this specially when stirring and looking after while cooking it.
I'm not a fan of eating desserts but I love to try this soon. It has a weird name but it looks delicious.
MAHINAY, CRISTY A.
BSHM-A3
From the name itself "Inutak" i was really curious about this dish. It is very appetising from its appearance and the cooking process is very easy and convenient to make.
They perform the cooking process very well for our clear understanding. I am very amaze how they main ta in cleanliness around there cooking area and cooking process which is why it is very satisfying to watch from preparation to its plating. Good job!
PAVINO, Kate Ashley B.
BSHM3B
Before I watched this video, I wondered why it was called "inutak" and that's why it's called because it looks like a brain. And when I watched how to cook it, it was just like making leche flan but with different layers. From what I saw in the video, I'm sure it's delicious and perfect for dessert.
PRINCIPE,GENETTE L.
BSHM 3B
Inutak is a type of kakanin in the Philippines popular in Pateros and Taguig. It's made from glutinous rice, coconut milk, condensed milk and sugar that is cooked until it forms a sticky, clumpy mass. This is then pressed into a baking dish or llanera and baked. I am curios about the taste and the cooking process is easy but "nakakangalay". Also, same with a usual dessert that we know, which is Leche flan
Great job chefs! I love inutak, its like a softer version of maja. I love the version with leche flan. Keep it up!
Cada, Venus
3B
I initially believed that inutak was a meal made from the brain of a cow or other animal. I'm mistaken; I was shocked to learn that inutak is a dessert. I enjoy eating desserts and other goodies. Even if the dessert's name isn't particularly appealing, I want to try this inutak because I always have dessert after a meal.
From it’s name inutak i was curious about its name and how it’s made, so that i choose this delicacy for me to have a knowledge about this delicacy and based in what i see on this video, the cooking procedure of this delicacy is similar on how to cook the leche plan and i love the last part of how it cooked when they cooked the top of the dish using flame. so based on the result of the dish for me i will love to eat it and enjoy eating it because i love sweet dishes and for me this group execute the dish perfectly and delicious.
Stephanie Oliver
BSHM3-A
While watching the video, it made me starve. It really makes my mouth water. As a dessert and rice cake lover, Inutak is something that I will cook for the holiday season. Even if I haven't tasted it yet, I'm sure that's really good. I love how they demonstrate the cooking procedure. It will surely be helpful for the viewers to cook Inutak. Great job, chefs! Padayon.
RAQUEL, CARLA B.
BSHM - 3A
Just hearing about how this is being discussed makes me interested about how this inutak dessert will taste. I enjoy a variety of sweets because, in my opinion, they are the highlight of any meal. Not only was I given the chance to try this dessert, but I can also see from the video how happy the people appeared with it. Great job chefs😊
Aaliyha France Lutching
BSHM-3A
Since I enjoy sweets like leche flan and ube, I chose this delicacy out of curiosity to try it. The coconut and milk topping on the Inutak dish caught my attention. I've never tried this delicacy before, so I'm intrigued to try it after seeing the video. If I'm not mistaken, the layers make it resemble sapin-sapin, but not the components, such as leche flan, ube, coconut, buko, and milk. Inutak intrigues me since it contains leche flan and has ube and buko flavors. It is soft and rather tasty, which is a perfect combo in my opinion.
JIMENEZ, YRICKA MAE
BSHM 3B
At first when I heard that there was a dish called inutak, i thought that it was some kind of viand or exotic food but after I click the video, I was shock because it was kind of dessert pala. While watching the video the process of cooking of inutak and leche plan was similar.I want to try it and I was really curious on how it taste.
ABLOLA, JOHN PAUL M.
BSHM-3A
What piqued my interest on this dish is that it looks delicious and sweet which is what I like. Ube is also my favorite flavor in desserts. My insights on this dish is that it takes time because of the different layers and process. It also has a lot of mixing in the procedure to blend all the flavors correctly. From this video, it was created well and made me very hungry and I want to try it out someday or I can create my own. The presentation was done great and kept my attention for the whole video.
Cuevillas, Jannha Kiel Andrea
BSHM 3B
I realised why it's called Inutak after watching this video. It's because the caramelised top resembles the surface of a brain and has a creamy, gooey texture in general. For me, Inutak is a cross between kalamay and tikoy. It has the silky white and smooth texture of tikoy but the sticky but soft texture of kalamay.
I chose this dish since I was curious to taste it because I love sweets like leche flan with a combination of ube. I was interested in the coconut and milk mixture on top of the Inutak dish. After watching the video, I'm curious to try it because I've never had this dish before. If I’m not mistaken it's like sapin-sapin because of the layers but in all it's not because of the ingredients such as leche flan, ube, coconut, buko and milk. I'm curious about Inutak because it has leche flan and has a ube and buko flavor. It is soft and quite tasty, which makes it for me a delicious combination. This is the kind of food that I want to try. Thank you chefs, congratulations!
Gludy Ann T. Bedrejo
BSHM-3A
Asynchronous Evaluation:
The "Inutak" drew my attention among all of the dishes made by BSHM 3B. I like eating malagkit because I love deserts. It's comparable to "sapin sapin and maja" however with a twist. Moreover, I was curious to sample this dish after learning that Taguig's kitchens were the source of its famed delicacy. I want to try it despite the fact I know it is one of the Taguig people's most beloved foods even though it is straightforward to prepare.
Congratulations Chefs!👏
#PhilippineCuisine
#Gastronomy
Salayong, Eira Jhane C.
BSHM - 3B
In the video, the chefs cooked inutak from Taguig City. Its ingredients was sticky rice, coconut milk and sugar. This “kakanin” requires many procedures. The cook needs to whisk two rice flours, sugar and salt together. After that, they will pour coconut milk and a cup of coconut cream. Then, the mixture will be transferred into large pot, cooked over medium heat, while stirring it occassionally. The cook must be patience in doing it because it also needs a lot of time to prepare.
Mary Angeline C. Cada
BSHM - 3B
I appreciate this dish since I love how the ingredients melt in my mouth. One of the cooking demonstration the group used was using a blow torch to soften the elements. All in all, it is a great food, and it's suitable for dessert. Well done, chefs! 🥳
ESPERANZA, RHODA JOY A.
BSHM 3B
At first thought, one may think that Inutak is a food made of an animal's brain. Contrastingly, it is a sweet, decadent Filipino treat and was only called that way because of its physical resemblance to a brain. The preparation of ingredients does not require too much labor because it only requires continuous stirring to mix thoroughly. When cooking, it requires strength as it needs to be simmered until thickened. As someone who has a sweet palate, it would be nice to try out the dish and see for myself why it became popular in Taguig City.
With its dish name, I got really curious about why it is called "Inutak". That's why I chose this dish. I found this dessert interesting because of its different layers and flavors. The cooking process is same with a usual dessert that we know, which is Leche Flan. I got really curious on how this taste. Also, the topping of coconut and milk drew my attention.
Great job, Chefs! Congratulations, guys!
GUTIERREZ-3B
The name of the dish makes me so curious to why it is called "INUTAK". I thought it looks like a brain but I was wrong. This dessert is very interesting because of its different ingredients that they combine. This dessert has the same process of cooking with the Leche flan which is steaming but the difference is that they burned the top of it to create a crunchy and appealing appearance. But I must say that it's very laborious to do. It takes so much time to make it.