Kutsinta with Yema is a delightful Filipino delicacy that combines the chewy goodness of kutsinta with the creamy sweetness of yema. Let’s explore this tantalizing treat and savor its unique flavors and textures.
Firstly, let’s start with kutsinta. Originating from the Philippines, kutsinta is a steamed rice cake known for its distinctively chewy texture and slightly sweet flavor. Made from a mixture of rice flour,
brown sugar, and water, kutsinta batter is poured into small molds or cups, then steamed until it sets into a soft, jelly-like consistency. The resulting cakes are tender yet resilient, with a delightful bounce that makes each bite utterly satisfying.
To enjoy kutsinta with yema is to experience a taste of Filipino culinary heritage, where simple ingredients are transformed into something truly extraordinary. Whether enjoyed as a snack, dessert, or indulgent treat, kutsinta with yema is sure to delight the senses and leave a lasting impression of sweet satisfaction.
Ingredients:
- 1 cup casava flour
- 1 cup all purpose flour
- 1 cup Brown sugar
- 1tbsp dark Brown sugar
- 2cups water
- 1/2 cup hot water for anato seeds OR ASWETE
- 1tsp. lye water.
Procedure:
Pagsamahin lahat na ingredients, salain ung anntto seeds sa binabad sa 1/2 cup na hot water. haluin tas salain bago ilagay sa hulmahan.
Liquid Yema for topping.
1 can condense milk
1can evap
4 egg yolk
pag samahin sa lalagyan
tas salain salin sa kawali
sindihan apoy sa medium ang lakas. wag tigilan sa pag halo.
pag creamy na at brown. ok na pwedi topping. mabilis tumigas ung yema kaya mabilisan lang ang prosiso.
ang egg at evap ay paraan ng pag dami ng yema. at para
malambot din. pag gusto nyo walang egg at evap, ok lang din.