How to Make Kutsinta Recipe | Filipino Steamed Rice Cakes | Filipino Desserts

Kutsinta is a chewy, steamed rice cake that I usually enjoyed as an afternoon snack (or breakfast!) when I was a child in the Philippines. I usually ate it alongside puto, which is another steamed rice cake. This recipe uses cupcake molds and a steamer!

With its distinctive dark brown color and soft, jelly-like texture, this dessert is a delightful treat that embodies the richness and diversity of Filipino culinary traditions.

The magic of Kutsinta lies in its key ingredients, primarily rice flour and brown sugar. These simple elements, combined with lye water (or potassium carbonate) and annatto powder, create a batter that transforms into a beautiful and flavorful treat. The addition of lye water gives Kutsinta its distinctively chewy texture, setting it apart from other rice-based desserts.

Traditionally served as a merienda (afternoon snack) or as part of a special occasion spread, Kutsinta offers a unique experience with each bite. Its mild sweetness and subtle hints of caramel and vanilla create a perfect harmony of flavors that dance on your palate.

As you savor the delightful chewiness and delicate flavors of Kutsinta, you’ll find that it pairs wonderfully with freshly grated coconut or caramelized coconut syrup known as latik. The combination of textures and flavors is simply irresistible.

Join us as we dive into the art of crafting Kutsinta. From sourcing the finest rice flour and brown sugar to perfecting the steaming process, we will guide you through each step to ensure that your Kutsinta turns out flawless.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup tapioca flour
• 1 1/2 cup brown sugar
• a pinch of salt to taste
• 3 cups water
• 1 tablespoon lye water
• 2 teaspoons annatto powder aka achiote powder. mostly for coloring
• grated coconut for topping. optional

Lye Water Substitute

Mix together 1 tsp of baking powder and 4 cups of water. Bring to a boil for 5 minutes, then allow to cool. Store in an airtight jar for future use.

Directions

1. In a large bowl, combine the all-purpose flour, tapioca flour, brown sugar, salt and water. Whisk these ingredients until fully combined. Add the annatto powder and mix until color is even.

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2. Add the lye water and mix well again. Strain into a container that pours well. You can use a coarse strainer as you’re just ensuring no clumps of tapioca starch remain.

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3. Prepare your steamer by heating up water to a boil. Pour the mix into whatever mold you’re using. Cupcake molds or donut molds work fine. For small molds, steam them for about 35 minutes, or until the top is firm. For larger cupcake molds, steam them for at least 45 minutes.

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4. When they’re finished steaming, let the kutsinta cool down before removing them from the molds.

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5. Typically, I garnish the kutsinta with freshly grated coconut. If dried coconut flakes are more accessible to you, feel free to use them instead! Enjoy! 🙂

How to make Kutsinta (in summary)

Filipino Kutsinta is made by combining tapioca flour, brown sugar, lye water, and annatto extract to create a batter. The batter is then steamed until cooked and set.

What are the essential ingredients for Kutsinta?

The essential ingredients for Kutsinta include tapioca flour, brown sugar, lye water (or potassium carbonate), annatto powder (for color), water, and grated coconut (for serving).

How long does it take to steam Kutsinta?

The steaming time for Kutsinta is typically around 35-45 minutes, depending on the size of the molds and the heat intensity.

Can Kutsinta be made without lye water?

Lye water (or potassium carbonate) is a traditional ingredient that contributes to the unique chewy texture of Kutsinta. However, if you prefer to avoid lye water, you can substitute it with baking powder & water mixture for a slightly different texture. See above for proportions.

What is the best way to achieve the desired consistency for Kutsinta batter?

To achieve the desired consistency for Kutsinta batter, you can gradually add water while whisking the mixture. The batter should be smooth and slightly thick, with a pouring consistency.

How to serve Kutsinta?

Filipino Kutsinta is typically served with freshly grated coconut on top. You can also drizzle it with caramelized coconut syrup known as latik for added sweetness and flavor.

Can Kutsinta be stored for later consumption?

Yes, Kutsinta can be stored for later consumption. Once cooled, you can store it in an airtight container at room temperature for up to two days. However, it is best enjoyed fresh.

Are there any variations or toppings for Kutsinta?

While Kutsinta is delicious on its own, you can experiment with variations by adding flavors like pandan or ube extract to the batter. Additionally, you can try different toppings such as grated cheese or toasted sesame seeds for added texture and taste.

Is Kutsinta gluten-free?

Yes, Kutsinta is gluten-free as it is primarily made with tapioca flour, which does not contain gluten. However, always ensure that the tapioca flour you use is specifically labeled as gluten-free.

Can Kutsinta be made vegan-friendly?

Yes, Kutsinta can be made vegan-friendly by using vegan alternatives for lye water and coconut-based ingredients. Check the labels of the ingredients to ensure they are vegan-friendly and suitable for your dietary needs.

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