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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!
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Ingredients Equipment Method

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

Method
 

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