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Kutsinta with Yema Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 61 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 pieces
  • Category: Dessert, Snack
  • Method: Steaming
  • Cuisine: Filipino
  • Diet: Vegetarian

Description

Kutsinta with Yema is a traditional Filipino steamed rice cake dessert featuring a chewy, slightly sweet kutsinta base topped with a rich, creamy yema sauce made from condensed milk and egg yolks. Perfect as a snack or dessert, this recipe combines simple ingredients with gentle steaming and stovetop cooking to create a delightful treat with vibrant color and smooth texture.

Ingredients

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

  1. Prepare the Batter: In a mixing bowl, combine the all-purpose flour, tapioca flour, and brown sugar. Gradually add water while stirring to form a smooth, lump-free batter. Mix in the lye water and annatto powder, if using, to give the kutsinta its traditional color.
  2. Steam the Kutsinta: Pour the batter into individual puto molds, filling each about 3/4 full. Place the molds in a steamer with boiling water 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 them from the molds.
  3. Make the Yema Sauce: In a saucepan over low heat, combine the sweetened condensed milk and egg yolks. Stir continuously for 10 to 12 minutes until the mixture thickens. Add the butter and vanilla extract, then cook for another 1 to 2 minutes, stirring until the sauce is smooth and creamy. Remove from heat and let cool slightly.
  4. Assemble and Serve: Spoon a generous amount of yema sauce over each kutsinta before serving. The contrast of the chewy kutsinta with the sweet, creamy yema makes for a delicious and traditional Filipino treat.

Notes

  • Use silicone molds for easier removal of kutsinta.
  • Store kutsinta in an airtight container and refrigerate for up to 3 days.
  • Reheat kutsinta slightly before serving for the best texture and flavor.

Find it online: https://slsrecipes.com/kutsinta-with-yema-recipe/