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.
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 (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
Instructions
- 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.
- 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.
- 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.
- 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
