Kutsinta with Yema Recipe
If you love exploring Filipino desserts, you’re in for a treat with Kutsinta with Yema. These beloved steamed rice cakes, earthy with brown sugar and colored a glowing amber with annatto, get an extra indulgent twist when crowned with creamy, decadent yema custard. It’s a blissful merger of chewy and smooth textures, sweet caramel notes, and rich coconut undertones—trust me, this treat never lasts long once it hits the table!
Ingredients You’ll Need
The magic of this Kutsinta with Yema recipe is how it transforms a handful of humble ingredients into something truly festive. Each component brings an important element—color, flavor, or that signature chewy bounce—so don’t skip a thing!
- All-purpose flour: Forms the sturdy backbone for the kutsinta’s shape and texture.
- Tapioca flour: Responsible for that iconic chewy and springy bite—absolutely essential for authenticity.
- Brown sugar: For warmth and subtle caramel sweetness in every morsel.
- Water: Helps everything blend seamlessly and keeps the cakes moist.
- Lye water: Just a couple teaspoons create that signature glossy, chewy finish—but use it sparingly to avoid any bitterness.
- Annatto powder (dissolved): Infuses a beautiful amber color that makes kutsinta irresistibly eye-catching.
- Vanilla extract (for both layers): Adds an aromatic, floral note that ties all the flavors together.
- Grated coconut (optional): A final flourish that offers gorgeous contrast, both visually and in taste.
- Sweetened condensed milk: The base of our luscious yema; velvety and perfectly sweet.
- Egg yolks: Richness and a creamy texture—these are what make yema so addictive.
- Unsalted butter: Melts into the yema for an extra-silky mouthfeel.
How to Make Kutsinta with Yema
Step 1: Mix the Kutsinta Batter
In a large mixing bowl, whisk together the all-purpose flour, tapioca flour, and brown sugar until everything is evenly combined. Slowly add the water while whisking so you avoid any lumps—aiming for a perfectly smooth and pourable batter. Fold in the lye water, annatto mixture, and vanilla extract. Make sure the batter is completely blended and free of any clumps, as this will ensure your kutsinta comes out silky and bouncy every time.
Step 2: Prepare and Steam the Kutsinta
Generously grease your puto molds or small heatproof cups (seriously, don’t be skimpy—it keeps the cakes from sticking!). Pour the batter into the molds, filling each about three-quarters of the way. Steam over medium heat for 40 to 45 minutes. You’ll know they’re ready when the cakes look translucent and yield just a hint of jiggle when touched. Set them aside to cool completely before unmolding—this patience pays off!
Step 3: Cook the Yema Custard
While the kutsinta are cooling, it’s time for the yema. In a saucepan set over low heat, combine sweetened condensed milk, egg yolks, and unsalted butter. Stir constantly (this is important—no one wants scrambled eggs in their yema!) until the mixture thickens into a luscious, spreadable custard. This usually takes about 10 to 12 minutes. Stir in the vanilla extract, then let the yema cool just enough to handle.
Step 4: Assemble the Kutsinta with Yema
Carefully unmold each kutsinta onto a serving plate. Top each with a generous spoonful of yema spread—don’t skimp, this is the star after all. If you’re feeling extra festive, sprinkle on some grated coconut for a classic Filipino touch. Serve at room temperature and watch these treats disappear!
How to Serve Kutsinta with Yema
Garnishes
The classic finishing touch for Kutsinta with Yema is a feathery blanket of grated coconut dusted right over the yema. It adds a hint of nutty sweetness and little pops of texture in every bite. If you like, you can also drizzle with a tiny pinch of toasted sesame seeds or even a dusting of cinnamon for a playful spin.
Side Dishes
While these are definitely star players on their own, Kutsinta with Yema makes a delightful pairing with a warm cup of thick Filipino hot chocolate or robust brewed coffee. They also pair beautifully with other local kakanin, like bibingka or sapin-sapin, for a celebratory spread.
Creative Ways to Present
For parties, arrange Kutsinta with Yema on banana leaves or colorful platters for a traditional yet festive vibe. You can serve them in mini cupcake liners for easier grabbing at gatherings. If you’re feeling artistic, pipe the yema instead of spreading it and finish with creative piping swirls or sprinkle with edible flowers for a modern twist!
Make Ahead and Storage
Storing Leftovers
If you miraculously have leftovers, store Kutsinta with Yema in an airtight container in the refrigerator. The yema might firm up a bit but remains totally luscious once brought back to room temperature. They’re best enjoyed within three days for peak freshness and texture.
Freezing
You can freeze the kutsinta base (without yema topping) for up to a month. Simply cool completely, stack with parchment between them, and place in a freezer-safe container. Thaw overnight in the fridge, then add the yema topping just before serving for best taste and texture.
Reheating
To revive leftover Kutsinta with Yema, simply let them come to room temperature. For a quicker fix, you can warm the kutsinta (without yema or coconut) for 10 seconds in the microwave—just enough to bring back the softness without melting the topping. Add fresh yema and coconut right before serving.
FAQs
Can I use rice flour instead of all-purpose flour for kutsinta?
Traditional kutsinta sometimes uses rice flour for a slightly different chew, but all-purpose plus tapioca flour gives you the best sturdy-yet-bouncy texture. Give it a try if you’re curious, but you might need to experiment with the ratios.
What if I can’t find lye water?
Lye water gives the kutsinta its shiny look and unique texture, but if you really can’t find it, you can omit it—just know the result will be softer and a little less chewy, but still tasty!
Can I make the yema topping ahead of time?
Absolutely! Yema can be made up to three days in advance. Store it in the fridge in a tightly sealed container; let it soften and come to room temperature before spreading on top of your kutsinta.
Is there a vegan option for Kutsinta with Yema?
You can make kutsinta vegan by using plant-based condensed milk and skipping the egg yolks in the yema. The texture will change, but you’ll still get a sweet, creamy topping that pairs well with the base!
How do I prevent the yema from curdling?
Keep the heat low and stir constantly to avoid scrambling the eggs in your yema. If you see any lumps, you can quickly strain the mixture while it’s still warm for a perfectly smooth custard.
Final Thoughts
There’s just something incredibly nostalgic and joyful about sharing Kutsinta with Yema—each bite is a happy mix of chewy, creamy, and sweet. Don’t be shy to try this recipe; it’s surprisingly simple but always wows a crowd. Gather your loved ones and let these Filipino treats bring everyone to the table!
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Kutsinta with Yema Recipe
- Total Time: 1 hour 5 minutes
- Yield: 20 pieces 1x
- Diet: Vegetarian
Description
Delight in the sweet and sticky combination of Kutsinta with Yema, a traditional Filipino treat that’s perfect for satisfying your sweet tooth. The soft and chewy steamed rice cakes pair perfectly with the creamy yema topping, creating a delectable dessert or snack.
Ingredients
For the Kutsinta:
- 1 cup all-purpose flour
- 1 cup tapioca flour
- 1 cup brown sugar
- 2 cups water
- 2 teaspoons lye water
- 1 teaspoon annatto powder dissolved in 2 tablespoons water
- ½ teaspoon vanilla extract
- grated coconut for topping (optional)
For the Yema:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Kutsinta: In a large bowl, whisk together all-purpose flour, tapioca flour, and brown sugar. Gradually stir in the water until smooth. Add lye water, annatto mixture, and vanilla extract. Mix well until fully combined and free of lumps. Grease puto molds or small heatproof cups and pour the batter until three-quarters full. Steam over medium heat for 40 to 45 minutes, or until the kutsinta is firm and translucent. Let cool before unmolding.
- Yema: In a saucepan over low heat, combine condensed milk, egg yolks, and butter. Cook while stirring constantly until thickened and spreadable, about 10 to 12 minutes. Remove from heat and stir in vanilla extract. Allow to cool slightly. Top each kutsinta with a spoonful of yema spread and sprinkle with grated coconut if desired. Serve at room temperature.
Notes
- Adjust the lye water carefully—too much can make the kutsinta bitter.
- Yema can be made ahead and refrigerated, then softened slightly before using.
- These treats are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Snack
- Method: Steaming, Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 piece with yema
- Calories: 150
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 35 mg
