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

Add lye water and flavoring:
Stir in lye water and vanilla extract (if using). Mix until smooth and free of lumps.

Steam the kutsinta:

Lightly grease individual molds or a muffin tray with oil.
Pour the batter into the molds, filling them about 3/4 full.
Steam over medium heat for 25-30 minutes, or until the kutsinta is firm and translucent.
Let them cool before removing from the molds.
Step 2: Prepare the Yema Dip
Cook the condensed milk and egg yolks:
In a small saucepan, combine sweetened condensed milk and egg yolks. Cook over low heat, stirring constantly to prevent curdling.

Add butter and vanilla:
Once the mixture thickens (about 8-10 minutes), stir in the butter and vanilla extract. Cook for another minute and then remove from heat.

Cool the dip:
Allow the yema dip to cool slightly before serving. It will continue to thicken as it cools.

Step 3: Assemble and Serve
Arrange the kutsinta on a serving platter.
Place the yema dip in a small bowl for dipping or drizzle it over the kutsinta.
Top the kutsinta with grated coconut or toasted sesame seeds for added flavor and texture.
Tips and Variations
For a smoother texture: Strain the kutsinta batter through a fine mesh sieve before steaming.
Make ahead: You can prepare the yema dip in advance and store it in an airtight container in the refrigerator for up to a week. Warm it slightly before serving.
Alternative dip flavors: Try serving kutsinta with a caramel sauce, coconut cream, or melted chocolate for variety.