Description
Kutsinta with Yema is a traditional Filipino steamed rice cake known for its chewy, slightly sweet texture topped with a rich and creamy yema sauce made from condensed milk and egg yolks. This dessert is perfect for snacks or celebrations, combining the unique aroma of lye water and the comforting sweetness of yema.
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 the water while stirring continuously to ensure there are no lumps and the batter is smooth. Mix in the lye water and annatto powder if using to achieve its characteristic color.
- Steam the Kutsinta: Pour the batter into individual puto molds, filling each about three-quarters full. Arrange the molds in a steamer with boiling water, cover tightly, and steam for 40 to 45 minutes or until the kutsinta becomes firm and springs back when touched.
- Cool and Remove: Once cooked, let the kutsinta cool slightly before carefully removing them from the molds to maintain their shape and texture.
- Prepare the Yema Sauce: In a saucepan over low heat, combine the sweetened condensed milk and egg yolks. Stir continuously to avoid curdling and cook the mixture for 10 to 12 minutes until it thickens to a smooth, creamy consistency.
- Finish the Yema Sauce: Add the butter and vanilla extract to the thickened mixture, stirring well. Continue cooking for another 1 to 2 minutes until the sauce is silky and well-incorporated. Remove from heat and allow to cool slightly.
- Serve: Spoon a generous amount of the warm yema sauce atop each kutsinta before serving for a delightful sweet treat.
Notes
- Using silicone molds helps in easily removing the kutsinta without breaking them.
- Store leftover kutsinta in an airtight container and refrigerate for up to 3 days.
- Reheat the kutsinta slightly before serving to regain its softness and warmth.
