Traditional Filipino Kutsinta with Creamy Yema – A Sweet Delight You Must Try

Kutsinta, a beloved Filipino delicacy, is a soft, sticky rice cake with a delightful chewiness. Traditionally served with grated coconut, we’re elevating this treat by pairing it with a creamy Yema sauce for an irresistible twist. Whether you’re a fan of Filipino desserts or just discovering them, this combination will leave you craving more.

Ingredients

For Kutsinta:

• 1 cup rice flour
• 1/2 cup all-purpose flour
• 1 cup brown sugar
• 2 teaspoons lye water (lihiya)
• 1 1/2 cups water
• 1/2 teaspoon annatto powder (for color)

For Creamy Yema Topping:

• 1 can (14 oz) sweetened condensed milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Garnish (optional):

• Freshly grated coconut

Equipment

• Mixing bowls
• Steamer
• Kutsinta molds (or silicone muffin molds)
• Saucepan
• Whisk

Instructions

Step 1: Prepare the Kutsinta Batter

1. In a mixing bowl, combine the rice flour, all-purpose flour, and brown sugar.
2. Dissolve the annatto powder in water, then gradually mix it into the dry ingredients. Stir until smooth and free of lumps.
3. Add the lye water and mix thoroughly.

Step 2: Steam the Kutsinta

1. Grease the molds lightly with oil and pour the batter, filling each mold about 3/4 full.
2. Arrange the molds in a steamer. Steam over medium heat for 30-40 minutes or until the Kutsinta is firm and translucent.
3. Remove from the steamer and let cool before unmolding.

Step 3: Make the Creamy Yema Topping

1. In a saucepan over low heat, melt the butter.
2. Add the sweetened condensed milk and egg yolks, whisking constantly to prevent curdling.
3. Cook until the mixture thickens to a spreadable consistency, then stir in the vanilla extract.

Step 4: Assemble and Serve

1. Top each Kutsinta with a dollop of creamy Yema sauce.
2. Sprinkle with freshly grated coconut, if desired, for added texture and flavor.

Tips

• Use silicone molds for easy unmolding.
• Adjust the lye water to achieve the desired firmness of the Kutsinta.
• For a more indulgent Yema sauce, add a pinch of salt to balance the sweetness.

Traditional Filipino Kutsinta with Creamy Yema is the perfect harmony of textures and flavors—soft, chewy, and rich. This upgraded version of the classic dessert is ideal for celebrations, snacks, or anytime you’re craving a taste of the Philippines. Try this recipe and fall in love with this Filipino sweet delight!

Traditional Filipino Kutsinta with Creamy Yema - A Sweet Delight You Must Try

Discover the sweet and chewy magic of Filipino Kutsinta paired with a luscious Yema topping. This iconic dessert is a must-try for lovers of classic Filipino flavors!

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• Steamer
• Kutsinta molds (or silicone muffin molds)
• Saucepan
• Whisk

Ingredients

  

• For Kutsinta:
• 1 cup rice flour
• 1/2 cup all-purpose flour
• 1 cup brown sugar
• 2 teaspoons lye water lihiya
• 1 1/2 cups water
• 1/2 teaspoon annatto powder for color
• For Creamy Yema Topping:
• 1 can 14 oz sweetened condensed milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Garnish optional:
• Freshly grated coconut

Instructions

 

• Step 1: Prepare the Kutsinta Batter
• In a mixing bowl, combine the rice flour, all-purpose flour, and brown sugar.
• Dissolve the annatto powder in water, then gradually mix it into the dry ingredients. Stir until smooth and free of lumps.
• Add the lye water and mix thoroughly.
• Step 2: Steam the Kutsinta
• Grease the molds lightly with oil and pour the batter, filling each mold about 3/4 full.
• Arrange the molds in a steamer. Steam over medium heat for 30-40 minutes or until the Kutsinta is firm and translucent.
• Remove from the steamer and let cool before unmolding.
• Step 3: Make the Creamy Yema Topping
• In a saucepan over low heat, melt the butter.
• Add the sweetened condensed milk and egg yolks, whisking constantly to prevent curdling.
• Cook until the mixture thickens to a spreadable consistency, then stir in the vanilla extract.
• Step 4: Assemble and Serve
• Top each Kutsinta with a dollop of creamy Yema sauce.
• Sprinkle with freshly grated coconut, if desired, for added texture and flavor.