Description
Kutsinta with Yema is a classic Filipino steamed rice cake dessert topped with a rich, creamy yema sauce. This chewy, sticky rice cake is naturally colored with annatto powder and sweetened with brown sugar, making it a delightful treat to enjoy warm or chilled. The luscious yema topping, made from condensed milk, egg yolks, butter, and vanilla, adds a decadent contrast to the mildly sweet kutsinta, resulting in a flavorful and comforting dessert perfect for any occasion.
Ingredients
Scale
Kutsinta Batter
- 1 cup all-purpose flour
- 1 cup tapioca flour
- 1 1/2 cups brown sugar
- 2 cups water
- 1 tablespoon lye water (lihiya)
- 1 teaspoon annatto powder (for color)
- Oil for greasing molds
Yema Topping
- 1 can (14 oz) sweetened condensed milk
- 4 egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the Kutsinta Batter: In a large bowl, combine the all-purpose flour, tapioca flour, brown sugar, and annatto powder. Gradually whisk in the water until the batter is smooth and free of lumps. Add the lye water and stir to incorporate fully.
- Grease Molds and Pour Batter: Lightly grease puto or kutsinta molds with oil to prevent sticking. Pour the prepared batter into each mold, filling about three-quarters full to allow room for rising during steaming.
- Steam the Kutsinta: Arrange the molds in a steamer and steam over medium heat for 25 to 30 minutes. Check doneness by inserting a toothpick; it should come out clean when the kutsinta is firm and cooked through. Once done, allow the kutsinta to cool before removing them from the molds.
- Prepare the Yema Topping: In a saucepan, combine the sweetened condensed milk, egg yolks, butter, and vanilla extract. Cook over low heat, stirring constantly to prevent curdling, until the mixture thickens to a spreadable consistency, about 10 to 15 minutes.
- Top and Serve: Allow the yema topping to cool slightly. Spoon or pipe the yema over the cooled kutsinta pieces. Serve the dessert warm or chilled according to preference.
Notes
- Kutsinta can be stored in the refrigerator and topped with yema just before serving to maintain texture.
- For a traditional twist, you can substitute the yema topping with freshly grated coconut.
- Adjust the amount of annatto powder to achieve your desired color intensity.
