Introduction
Kutchinta is a beloved Filipino rice cake, known for its chewy texture and subtle sweetness. Pair it with a rich and creamy yema dip, reminiscent of dulce de leche, and you have a dessert combination that’s sure to impress. This recipe elevates the traditional kutsinta with a decadent dip, perfect for sharing or indulging on your own!
Ingredients
For the Kutsinta:
1 cup rice flour
1/2 cup all-purpose flour
1 cup brown sugar
2 cups water
1 tsp annatto powder (for color)
1 tsp lye water (lihiya)
1/2 tsp vanilla extract (optional)
For the Yema Dip (Dulce de Leche):
1 can sweetened condensed milk (14 oz or 395 g)
2 egg yolks
1 tbsp unsalted butter
1/2 tsp vanilla extract
Optional Toppings:
Grated coconut
Toasted sesame seeds
Instructions
Step 1: Make the Kutsinta
Mix the dry ingredients:
In a mixing bowl, combine rice flour, all-purpose flour, and brown sugar. Stir until well incorporated.
Dissolve the annatto powder:
In a separate bowl, dissolve annatto powder in water. Add this to the flour mixture and mix well.
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O, to super! Nie wiedziałem tego wcześniej.
„Moja teściowa kupuje te tabletki, mimo że nie ma zmywarki: Dzięki jej wskazówce kupiłam też 1 opakowanie na cały rok!”
Kawa z nasionami Chia: wyjątkowa i pożywna odmiana śniadania, której musisz spróbować!
Mój mąż ocenił to danie na 6 gwiazdek na 5!