Dive into the world of ultimate sweetness with Kutsinta Extreme Overload! Filipino steamed cakes taken to new heights. Experience indulgence with Kutsinta Extreme Overload – Filipino steamed cakes elevated with yema, cheese, and more. A sweet journey like no other!
In the vibrant tapestry of Filipino desserts, Kutsinta stands as a beloved treat—soft, chewy, and elegantly topped with grated coconut. This iconic steamed cake captures the hearts of many with its delightful textures and subtly sweet flavours. However, what if I told you that there’s a version that takes this traditional delight to a whole new level of indulgence? Welcome to the world of Kutsinta Extreme Overload! also called Loaded Kutsinta.
You might remember our earlier journey into the realm of Kutsinta, where we delved into its classic charm. But today, let’s embark on an adventure that explores the boundaries of creativity and sweetness. Inspired by the much-talked-about Tayuman rice cake shop that’s sweeping social media, we’re diving into the realm of Kutsinta Extreme Overload—a treat that’s making waves among sweet tooth enthusiasts.
At its heart, Kutsinta Extreme Overload maintains the beloved essence of the original. Crafted with care, it incorporates the familiar blend of flour, tapioca flour, and brown sugar, resulting in that signature soft and chewy texture. But what truly sets this iteration apart is the avalanche of toppings that cascade over it.
So, if you’re seeking an adventure for your taste buds, a chance to experience Kutsinta in its most exuberant form, then Kutsinta Extreme Overload is the path to take. It’s not just a dessert; it’s a celebration of flavours, textures, and the boundless possibilities that Filipino cuisine holds.
Traditionally adorned with the simplicity of grated mature coconut, Kutsinta Extreme Overload redefines the art of topping. Imagine this: a lavish drizzle of yema sauce, melting away into a cascade of grated processed cheese like Velveeta or Kraft Eden Cheese. It’s a symphony of flavours and textures, an orchestra of sweet notes that dance on your taste buds. And if that’s not enough, sometimes it’s crowned with a caramel sauce, elevating the experience to a new realm of sweetness.
Indulging in Kutsinta Extreme Overload is like taking a journey through a dessert wonderland. With every bite, you’re met with layers of nostalgia, creativity, and an explosion of sweetness. It’s a testament to how Filipino culinary traditions can blend seamlessly with contemporary trends, resulting in a treat that’s as Instagram-worthy as it is delectable.
Make the yema spread: Melt sugar in a pan. Add butter, then mix. Pour in condensed milk and mix well. Add egg yolk and mix, followed by the fresh cream. Set aside.
For the kutsinta, mix flour, tapioca flour, sugar, and water in a bowl. Stir until smooth. Add annatto powder for colour. Mix in lye water.
Lightly grease moulds with melted butter. Fill about ¾ full of the mixture.
Steam kutsinta for 45 minutes until set. Let cool, then gently remove from moulds.
Serve with grated coconut, yema spread, and grated cheese for the ultimate indulgence. Enjoy!
wow They sound and look so good with chewy gooey texture and coconut topping!
It fascinates me how different dessert concepts are around the world. I love the sound of these cakes, Raymund. Thanks for sharing another treasure!
We have something like this too, can't remember the name. Will go and buy one of these days and blog about it. Ours has the brown part with grated coconut topping, nothing else.
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wow They sound and look so good with chewy gooey texture and coconut topping!
It fascinates me how different dessert concepts are around the world. I love the sound of these cakes, Raymund. Thanks for sharing another treasure!
We have something like this too, can't remember the name. Will go and buy one of these days and blog about it. Ours has the brown part with grated coconut topping, nothing else.