Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1 1/2 cups brown sugar
- 2 cups water
- 1 tsp lye water
- 1/2 cup grated coconut
- 1/2 cup condensed milk
- 3 egg yolks
- 1/4 cup butter
Special equipment needed:
- Steamer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin molds
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, and brown sugar. Mix well.
2. Add water and lye water to the mixture. Mix until well combined.
3. Add grated coconut to the mixture. Mix well.
4. Grease the muffin molds with butter.
5. Pour the mixture into the muffin molds, filling each mold about 3/4 full.
6. Steam the molds for 20-25 minutes or until the kutsinta is cooked.
7. In a separate mixing bowl, combine condensed milk and egg yolks. Mix well.
8. In a saucepan, melt butter over low heat.
9. Add the condensed milk and egg yolk mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and turns into yema.
10. Once the kutsinta is cooked, remove from the steamer and let it cool.
11. Once the yema is done, remove from heat and let it cool.
12. Once the kutsinta and yema are both cooled, top each kutsinta with yema.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- This recipe makes 12 kutsinta with yema.
Nutritional information:
- Calories: 270 kcal
- Fat: 8g
- Carbohydrates: 47g
- Protein: 4g
Substitutions for ingredients:
- Brown sugar can be substituted with white sugar or muscovado sugar.
- Lye water can be substituted with baking soda.
Variations:
- Instead of yema, you can top the kutsinta with grated coconut or latik.
Tips and tricks:
- Make sure to grease the muffin molds well to prevent the kutsinta from sticking.
- Do not overcook the yema to prevent it from becoming too hard.
Storage instructions:
- Store the kutsinta with yema in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the kutsinta for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the kutsinta with yema on a plate or in a dessert bowl.
Garnishes:
- You can garnish the kutsinta with yema with grated coconut or latik.
Pairings:
- This recipe pairs well with hot tea or coffee.
Suggested side dishes:
- This recipe can be served as a dessert or snack on its own.
Troubleshooting advice:
- If the kutsinta is too hard, reduce the cooking time.
- If the yema is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use clean and sanitized equipment when preparing this recipe.
- Do not consume if the kutsinta or yema has been left at room temperature for more than 2 hours.
Food history:
- Kutsinta is a traditional Filipino rice cake made with rice flour and brown sugar.
Flavor profiles:
- The kutsinta is sweet and chewy, while the yema is creamy and sweet.
Serving suggestions:
- Serve the kutsinta with yema as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine