Description
Kutsinta with Yema is a classic Filipino steamed rice cake dessert featuring chewy, lightly sweetened kutsinta topped with rich, creamy yema sauce. Perfect as a snack or dessert, this recipe combines traditional flavors and textures with a smooth, caramel-like custard glaze that enhances the warm, comforting experience of this beloved treat.
Ingredients
Scale
For the Kutsinta
- 1 cup all-purpose flour
- 1 cup brown sugar
- 2 tablespoons tapioca flour
- 1 1/2 cups water
- 1 teaspoon lye water
- 1/2 teaspoon annatto powder (optional, for color)
For the Yema Sauce
- 1 (14-ounce) can sweetened condensed milk
- 3 egg yolks
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Kutsinta batter: In a mixing bowl, combine the all-purpose flour, tapioca flour, and brown sugar. Gradually add water while stirring continuously to form a smooth, lump-free batter. Mix in the lye water and annatto powder if using until fully incorporated.
- Steam the Kutsinta: Pour the mixture into individual puto molds, filling them about 3/4 full. Place the molds in a steamer with boiling water. Cover and steam for 40 to 45 minutes, or until the kutsinta are firm and springy to the touch. Allow them to cool slightly before removing from the molds.
- Make the Yema sauce: In a saucepan over low heat, combine the sweetened condensed milk and egg yolks. Stir continuously to avoid curdling. Cook the mixture for 10 to 12 minutes until it thickens to a custard-like consistency. Add butter and vanilla extract, stirring until smooth. Cook for another 1 to 2 minutes, then remove from heat and let cool slightly.
- Assemble and serve: Top each kutsinta with a spoonful of the warm yema sauce before serving for a delightful combination of chewy rice cake and creamy custard.
Notes
- Use silicone molds for easier removal of kutsinta from the molds.
- Store kutsinta in an airtight container and refrigerate for up to 3 days.
- Reheat the kutsinta slightly before serving to enjoy the best texture.
