Kutsinta with Yema Recipe

If you’re looking for a delightful and nostalgic treat that bursts with sweet, chewy goodness, you’ve come to the right place. This Kutsinta with Yema Recipe combines the classic Filipino steamed rice cake, kutsinta, with a rich, creamy yema sauce that makes every bite irresistibly comforting. Perfect for merienda or any time you crave something traditionally Filipino yet indulgently sweet, this recipe is a guaranteed crowd-pleaser that brings warmth and joy to your table.

Ingredients You’ll Need

The beauty of this Kutsinta with Yema Recipe lies in its simple yet essential ingredients. Each one plays a crucial role—whether it’s the chewy, glossy texture from the lye water, the natural sweetness from brown sugar, or the creamy richness of the yema sauce. Gathering these ingredients is the first delightful step toward homemade Filipino bliss.

• 1 cup all-purpose flour: Provides the base structure and lightness for the kutsinta.
• 1 cup brown sugar: Adds a deep, caramel-like sweetness that complements the cake.
• 2 tablespoons tapioca flour: Ensures the signature chewy texture of the kutsinta.
• 1 1/2 cups water: Binds the dry ingredients into a smooth batter without lumps.
• 1 teaspoon lye water (lihiya): Key to achieving the traditional chewy and slightly gelatinous texture.
• Food-grade annatto powder (optional): Gives the kutsinta its classic orange hue without altering flavor.
• Oil for greasing molds: Prevents sticking and helps with easy removal after steaming.
• 1 can (14 ounces) sweetened condensed milk: Forms the sweet, creamy base for the yema sauce.
• 3 egg yolks: Adds richness and thickens the yema sauce wonderfully.
• 1 tablespoon butter: Offers a luscious finish and smooth texture to the sauce.
• 1 teaspoon vanilla extract: Infuses the yema with warm, inviting aroma.

How to Make Kutsinta with Yema Recipe

Step 1: Prepare the Kutsinta Batter

Start by combining the all-purpose flour, tapioca flour, and brown sugar in a large mixing bowl. Slowly pour in the water while stirring constantly to avoid lumps—this step guarantees a smooth, luscious batter. Mix in the lye water and annatto powder if you’re using it. To keep your kutsinta silky, strain the batter through a fine sieve before moving on.

Step 2: Steam the Kutsinta

Lightly grease the individual puto molds with oil to prevent sticking. Fill them about three-quarters full with the prepared batter. Arrange the molds in your steamer and steam over medium heat for 25 to 30 minutes until the cakes are firm and springy to the touch. Cooling them completely before unmolding ensures the perfect delicate texture.

Step 3: Make the Yema Sauce

While your kutsinta steams, prepare the yema sauce by placing the condensed milk and egg yolks in a saucepan over low heat. Stir continuously for about 8 to 10 minutes until the mixture thickens into a smooth, velvety sauce. Add the butter and vanilla extract, stirring until the sauce coats the back of a spoon. Set aside to cool slightly—the sauce will thicken more as it cools.

Step 4: Combine and Serve

Once your kutsinta have cooled and are removed from the molds, scoop a generous spoonful of the rich yema sauce over each piece. This luscious topping complements the chewy cake perfectly, creating a harmony of textures and flavors that makes this Kutsinta with Yema Recipe truly special.

How to Serve Kutsinta with Yema Recipe

Garnishes

To make your Kutsinta with Yema extra appealing, try sprinkling a little toasted grated coconut on top before serving. It adds a delightful texture and an authentic Filipino touch. A few slivers of salted cheese on the side can also provide a lovely contrast to the sweetness.

Side Dishes

This dessert pairs beautifully with a hot cup of native Filipino tea or a strong brewed coffee to balance its sweetness. You can also serve it alongside fresh fruits like mango or banana for a refreshing break between bites.

Creative Ways to Present

If you’re serving guests or want to make your merienda feel special, try stacking kutsinta pieces on a tiered platter with dollops of yema sauce between the layers. Alternatively, serve them in small bamboo leaf cups for an authentic and charming presentation that highlights the recipe’s heritage.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container, leftover kutsinta with yema can stay fresh in the refrigerator for up to 3 days. Keep the yema sauce in a separate container to preserve its silky texture and freshness.

Freezing

While kutsinta doesn’t freeze well due to its delicate texture, you can freeze the yema sauce in an airtight container for up to one month. Thaw it gently in the refrigerator before reheating.

Reheating

Warm your kutsinta by gently steaming or microwaving them for a few seconds until soft again, but avoid overheating as it can dry them out. Reheat the yema sauce on low heat, stirring constantly to restore its creamy consistency before drizzling over the cakes.

FAQs

Can I substitute the lye water in this Kutsinta with Yema Recipe?

Lye water is essential for achieving the chewy texture in kutsinta, but if it’s hard to find, you can try using baking powder as a mild substitute. Just keep in mind the texture may differ slightly, and the classic chewiness might not be as pronounced.

What is the purpose of annatto powder in kutsinta?

Annatto powder adds a warm, orange color that gives kutsinta its traditional appearance without affecting the taste. It’s completely optional, so feel free to skip it if you prefer your kutsinta with a more natural hue.

How long does the yema sauce take to make?

The yema sauce takes about 8 to 10 minutes to thicken when cooked properly on low heat. Stirring constantly is key to avoid curdling and to achieve that perfect creamy texture.

Can I make the yema sauce dairy-free?

While traditional yema uses condensed milk and butter, you can experiment by using coconut condensed milk and dairy-free margarine. The taste and texture will change, but this is a good alternative for those with dairy restrictions.

Is kutsinta gluten-free?

Since kutsinta primarily uses all-purpose flour and tapioca flour, it is not naturally gluten-free. For a gluten-free version, you can try replacing the all-purpose flour with rice flour, though this may slightly alter the texture.

Final Thoughts

My favorite part about making this Kutsinta with Yema Recipe is how simple ingredients transform into something truly magical that brings family and friends together. Whether you’re introducing it to someone new or perfecting your own version, there’s so much joy in sharing this beloved Filipino dessert. So go ahead, make a batch, and savor every sweet, chewy, creamy bite.

Kutsinta with Yema Recipe

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4 from 81 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 12 pieces 1x
• Diet: Vegetarian

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Description

Kutsinta with Yema is a beloved Filipino dessert featuring soft and chewy steamed rice cakes topped with a rich, creamy yema sauce made from condensed milk and egg yolks. This traditional treat offers a delightful combination of textures and flavors, perfect for any occasion or merienda.

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Ingredients

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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 (lihiya)
• Food-grade annatto powder (optional, for color)
• Oil for greasing molds

For the Yema Sauce:

• 1 can (14 ounces) sweetened condensed milk
• 3 egg yolks
• 1 tablespoon butter
• 1 teaspoon vanilla extract

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Instructions

1. Mix the Kutsinta Batter: In a large bowl, combine the all-purpose flour, tapioca flour, and brown sugar. Gradually add the water while stirring continuously to avoid lumps. Incorporate the lye water and annatto powder (if using) and mix thoroughly to a smooth consistency. Strain the mixture to remove any remaining lumps.
2. Prepare the Molds and Steam: Lightly grease individual puto molds with oil. Fill each mold about 3/4 full with the prepared batter. Place the molds in a steamer and steam over medium heat for 25 to 30 minutes, or until the kutsinta is set and firm to the touch. Once cooked, remove from heat and allow them to cool slightly before unmolding.
3. Make the Yema Sauce: In a saucepan over low heat, combine the sweetened condensed milk and egg yolks. Stir continuously for 8 to 10 minutes until the sauce thickens and becomes smooth. Add the butter and vanilla extract, continuing to stir until the sauce coats the back of a spoon. Remove from heat and let the sauce cool slightly to thicken further.
4. Serve: Place each kutsinta piece on a serving plate and generously top with the yema sauce. Serve at room temperature for best texture and flavor.

Notes

• Use only food-grade lye water to ensure safety and achieve the signature chewy texture.
• Measure lye water carefully as it is strong and can affect the texture if overused.
• The yema sauce can be prepared ahead of time and stored in the refrigerator for up to one week.
• Steaming time may vary slightly depending on the size of the molds and the steamer used.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Steaming
• Cuisine: Filipino