Coconut Pandan Kutsinta with Yema Sauce

Ingredients:
(For the Kutsinta)
1 cup rice flour
1/2 cup glutinous rice flour
1 cup coconut milk
1/2 cup brown sugar
1/4 cup pandan juice (blend pandan leaves with a bit of water and strain)
1/2 teaspoon lye water (or potassium carbonate solution for food use)
1/4 teaspoon salt
Cooking oil for greasing

(For the Yema Sauce)
1 cup condensed milk
3 egg yolks
2 tablespoons butter
1/4 teaspoon vanilla extract
A pinch of salt

(For Garnish)
Grated coconut (toasted, optional)

Instructions:
(Making the Kutsinta)
In a mixing bowl, combine rice flour, glutinous rice flour, brown sugar, and salt. Mix well to ensure there are no lumps.

In a separate bowl, combine coconut milk, pandan juice, and lye water. Stir until well incorporated.

Slowly pour the wet mixture into the dry mixture while continuously stirring. Mix until you achieve a smooth and lump-free batter. It should be slightly thick but still pourable.

Grease your kutsinta molds with a small amount of cooking oil. You can use silicone molds or small ramekins.

Fill each mold with the kutsinta batter, leaving a small space at the top for it to expand while steaming. Steam the kutsinta molds over high heat for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

When cooked, remove the kutsinta from the molds and let them cool on a wire rack. If desired, you can lightly brush the tops with a bit of oil to give them a shiny finish.

(Making the Yema Sauce)
In a saucepan, melt the butter over low heat. Add the condensed milk, egg yolks, vanilla extract, and a pinch of salt to the melted butter. Stir continuously over low heat until the mixture thickens and turns into a smooth, creamy sauce. This should take about 10-15 minutes. Be patient and avoid high heat to prevent curdling.

When the yema sauce is ready, remove it from the heat and let it cool to room temperature.

(Assembly)
Arrange the kutsinta on a serving plate. Drizzle the prepared yema sauce generously over the kutsinta. Optionally, sprinkle toasted grated coconut on top for added texture and flavor.

Serve your Coconut Pandan Kutsinta with Yema Sauce as a delightful Filipino snack or dessert. Enjoy!