Filipino rice delicacies or simply known as kakanin are popular merienda treats throughout the country. Plenty of vendors on street-side stalls always have a stock of these goodies packaged and ready for customers. These colorful treats are at their peak in popularity during the holidays and during big celebrations where a feast is required.
Kakanins are innovative Filipino dessert recipes that make use of native ingredients and turned them into sweet and delicious rice cakes. There is a huge variety of kakanin recipes found in the Philippines.
Some are found mainly at their place of origin and some are popularized throughout the entire country. Some are plain in presentation while some display vibrant colors. What they all have in common though is that they are all delicious and served as sweet treats for Filipinos both young and old.
We’re going to make one of these delicious kakanin treats at home for this recipe. Kutsinta is one of the most common kakanin that can be bought throughout the whole country. Usually, we buy our kakanin like kutsinta from a local vendor but we’ve just bought a new steamer and I thought that we could put it to good use.
I’ve read plenty of recipes online on different kakanin treat, and the more complex ones seem intimidating at first try. And boy some of them are quite to get right when I first started trying to make them at home.
I’ve been tinkering with this particular kutsinta recipe for months until I’m finally satisfied with the results. I’m using the typical ingredients used in any kutsinta but I had trouble with the suggested rations from other recipes I’ve found online. It wasn’t until I’ve tweaked a few things did I finally get the results that I wanted.
I think it’s all about moderation for this particular kakanin recipe. Kutsinta needs to have just the right amount of sweetness. The ingredients should be mixed well and steamed at the right amount of time to achieve that smooth jelly-like texture that kutsinta is known for.
I loved how this kutsinta recipe turned out but there was this lingering feeling that I can do something more with this. I already have the kutsinta recipe how I wanted it to be but what more can I do? As I was pondering this, a family member walked in the kitchen with some yema candy for their pasalubong and the light bulbs turned on. Why not top the kutsinta with some melted yema?
Yema is a delicious custard confectionary that can be found practically anywhere in the Philippines. Its main ingredient is the egg yolk which literally means yema in Spanish. Yes, that’s where this candy got its name from as it was invented during the era of Spanish colonization in the Philippines.
I thought it was perfect, the sweetness of the yema would enhance the somewhat muted sweetness of the kutsinta. And I would add the coconut grated coconut on top of the yema to alleviate the presentation.
I already know the recipe to make yema candy. So I went to test out my idea right away. And the result is this deliciously sweet recipe. I opted to make the yema as simple as possible because wanted it to compliment the kutsinta’s flavor, not outshine it.
The ingredients for this recipe can be seen in a long list down below (part of the reason why I was quite intimidated to do this recipe). I’ve divided what ingredients are needed for the kutsinta and for the yema. Other than the ingredients, we do need to invest in molds and a steamer to make this rice delicacy.
The cooking instructions are also enumerated down below for both the kutsinta and the yema. Just follow them to the letter and you’ll have a delicious plate of yema kutsinta at your table.
You’re a visual learner? No problem! We’ve made a fun video showing step by step instructions of this recipe. You can make this yema kutsinta for your family or even sell them. Enjoy!
Prep, Time : 10 mins
Cooking Time: 1 hour
Serve: 10 – 15 persons
- 2 cups Cassava Flour
- 2 cups Flour
- 3 cups water (make sure po wag sosobra sa water)
- 2 1/2 cups Brown Sugar (depende sa panlasa mo pwede dagdagan)
- 2 tsp. Lye Water/Lihia
- 2 tsp. Vanilla Extract
- 1 cup Grated Coconut
- ¼ cup of Brown Sugar
- ¼ cup of Water
- Water for Steaming
- ¼ cup of Condensed Milk
- 1 pc. Egg Yolk
- 2 tbsp. Nestle Cream
- ⅛ cup of Butter
- 1 tbsp. Brown Sugar
- In a cooking pan put the ¼ cup of brown sugar and stir until melted.
- Add the ¼ cup of water then mix well
- Then set aside.
- In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.
- While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
- Add lye water and vanilla then continue mixing.
- Then add the dissolved sugar and mix well. Set aside
- Place the mixture into individual molds and arrange it into steamer and steam for 40 minutes to an hour.
- After 40 minutes check if it is already cooked.
- Then get and set aside.
- In cooking, pan put 1 tbsp. Brown sugar and stir until melted.
- Add the ⅛ cup of butter then mix.
- Add the ¼ cup of condensed milk and mix well.
- Add egg yolk then mix well.
- Add the 2 tbsp. Nestle cream and mix until creamy.
- Then set aside.
- Serve with Yema and grated coconut on top.
- Share and Enjoy!