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Instructions:
For the Kutsinta (Kutchina):
Prepare the Steamer
Set up a steamer and bring water to a boil. Make sure you have the puto molds or any small heatproof molds ready for steaming.
Mix the Dry Ingredients
In a large bowl, combine all-purpose flour, cassava flour, and salt. Stir to mix well.
Dissolve the Sugar and Atsuete
In a separate bowl, dissolve brown sugar in about 9 cups of water. Add a small pinch of atsuete (annatto) to give the kutsinta its distinct color. Stir until the sugar is fully dissolved.
Add the Lye Water
Add lye water (lihiya) into the sugar-water mixture. This ingredient is essential for achieving the chewy texture.
Combine the Wet and Dry Ingredients
Slowly pour the sugar-water mixture into the dry ingredients, stirring continuously until a smooth batter forms. The batter should have a slightly thick consistency but still be pourable.
Prepare the Molds
Grease your puto molds with a small amount of oil or cooking spray to prevent sticking. Fill each mold about 2/3 full with the batter.
Steam the Kutsinta
Place the filled molds into the steamer and steam on low heat for about 30 minutes or until firm and cooked through. Test by inserting a toothpick into the center — it should come out clean.
Cool Before Unmolding
Let the kutsinta cool to room temperature or chill in the fridge. Important: Allow the kutsinta to cool completely before unmolding to prevent it from falling apart.
For the Dulce de Leche (Yema Dip):
Cook the Yema Dip
In a small saucepan, combine white sugar and margarine over low heat. Stir until the margarine has melted and the sugar begins to dissolve.
Add the Condensed Milk
Pour in the condensed milk and continue stirring. Let it cook on low heat, stirring constantly, until the mixture thickens to a creamy consistency. This should take about 10-15 minutes.
Set Aside to Cool
Remove from heat and let it cool slightly before serving as a dip.
To Serve:
Unmold the Kutsinta
Gently remove the cooled kutsinta from the molds. Place them on a serving platter.
Serve with Yema Dip
Pour the warm Dulce de Leche (Yema dip) into a small bowl and serve alongside the kutsinta. Dip the chewy kutsinta into the rich, caramelized dip for an indulgent treat!
Tips:
Texture: If you prefer your kutsinta more chewy, you can adjust the amount of lye water slightly, but be careful not to add too much.
Color: Adjust the atsuete to get the deep, classic orange color, or use food coloring if you can’t find atsuete.
Storage: Store leftover kutsinta in an airtight container in the fridge. You can reheat it gently in the steamer or microwave before serving.
Enjoy this delicious Filipino treat — the combination of soft, chewy kutsinta with rich, creamy yema dip is sure to be a hit!
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