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.