Go Back

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.