Kutchina and Yema Dip Recipe (Chewy Kutsinta with Dulce de Leche)

For the rich Yema Dip, here’s what you’ll need:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup evaporated milk
• 2 egg yolks
• 2 tbsp butter
• 1 tsp vanilla extract
• 1/4 cup dulce de leche (or substitute with caramel sauce)
• Pinch of salt (to balance the sweetness)

Step-by-Step Instructions for Kutchina and Yema Dip

1. Prepare the Kutsinta Batter

Start by preparing the Kutsinta batter:

• In a large bowl, whisk together rice flour, all-purpose flour, brown sugar, and annatto powder (if using).
• Gradually add the water while stirring until the mixture becomes smooth.
• Stir in the lye water. This ingredient is key to getting that signature chewy texture.
• Grease your Kutsinta molds with a little cooking oil or use silicone molds for easier removal.

2. Steam the Kutsinta

Once your batter is ready:

• Fill a steamer with water and bring it to a simmer.
• Pour the Kutsinta mixture into the molds, filling them about halfway.
• Place the molds in the steamer and cover with a lid. Steam for 20-25 minutes or until the Kutsinta has set and the texture is firm and chewy.
• Once done, remove the molds from the steamer and let them cool slightly before removing the Kutsinta from the molds.

3. Make the Yema Dip

Now, prepare the rich Yema Dip:

• In a saucepan over low heat, combine the sweetened condensed milk, evaporated milk, and butter. Stir gently to melt the butter.
• Once the butter has melted, add the egg yolks and continue stirring constantly to prevent curdling. Cook until the mixture thickens to a custard-like consistency, about 10-12 minutes.
• Once the mixture has thickened, remove it from the heat and stir in the vanilla extract and dulce de leche (or caramel sauce). Add a pinch of salt to balance the sweetness, and stir until the dip is smooth and creamy.
• Let the Yema Dip cool slightly before serving, but it can also be served warm for a richer, gooier texture.

4. Assemble and Serve

To assemble the dish:

• Place the steamed Kutsinta on a serving platter.
• Serve the Yema Dip on the side in a bowl for dipping. You can either drizzle the dip over the Kutsinta or let guests dip the chewy rice cakes into the creamy caramel sauce themselves.

Tips for the Perfect Kutchina and Yema Dip

• Steaming the Kutsinta: Be sure to steam the Kutsinta until it’s fully set and firm. It should have a smooth, shiny surface and be chewy to the bite. If you don’t have traditional Kutsinta molds, you can also use small silicone muffin cups or ramekins as an alternative.
• Making the Yema Dip: The key to a perfect Yema Dip is to cook it slowly over low heat, stirring constantly to avoid curdling. The dip will continue to thicken as it cools, so be patient when achieving the right consistency.
• Sweetness Level: Adjust the amount of sugar in both the Kutsinta and Yema Dip based on your preference. If you want a less sweet version, reduce the sugar slightly in both components. The dulce de leche already adds a lot of sweetness to the Yema Dip, so you can go easy on the sugar in the batter.
• Add-Ins and Variations: While this recipe is already rich in flavor, you can get creative with the Kutsinta and Yema Dip. Try adding a dash of coconut milk to the batter for added flavor or top the Yema Dip with a sprinkle of crushed almonds or toasted coconut flakes for some crunch.

Why You’ll Want to Try Kutchina and Yema Dip

This Kutchina and Yema Dip recipe is more than just a dessert; it’s an experience. The chewy Kutsinta provides a delightful base for the luscious, caramel-infused Yema Dip, making every bite an indulgent treat. Whether you’re introducing someone to Filipino cuisine or simply looking for a fun, comforting dessert, this recipe is sure to please.

The combination of textures—soft, chewy Kutsinta with the smooth, rich Yema Dip—offers an irresistible contrast that’s sure to make this dish a hit at any gathering. It’s also a great way to showcase the versatility of Filipino desserts, combining classic favorites in a whole new way.

Conclusion: A Filipino Sweet That’s Hard to Resist

Kutchina and Yema Dip is a showstopper of a dessert that brings the beloved Filipino Kutsinta rice cakes and creamy, dulce de leche-infused Yema sauce together in a delicious and comforting treat. With its combination of chewy texture, rich sweetness, and smooth custard dip, this dessert is perfect for any occasion—whether you’re celebrating a Filipino holiday, hosting a dinner party, or just treating yourself to something indulgent.

Try this recipe for a taste of Filipino tradition, and let the flavors transport you to a world of deliciously sweet nostalgia. You won’t be able to stop at just one bite!