Need a good recipe for a party? Take a chance on this kutsinta recipe!
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Why You’ll Love This Recipe
These Filipino steamed rice cakes have that signature chewy texture. Aside from being beginner-friendly, kutsinta uses simple ingredients. Steaming it is easy.
Also, the dessert is dairy-free and vegan. It's perfect for Filipino food lovers who crave an easy treat. It's one of my favorite Filipino recipes!
The Story Behind Kutsinta Recipe
Kutsinta, or kutchinta or cuchinta, is a beloved rice cake, or Filipino kakanin. You can find it being sold in roadside stalls and markets. The steamed cakes are usually sprinkled with freshly grated coconut.
Where Kutsinta Recipe Comes From
This recipe started in the Philippines. It has influences from Asian food traditions. It's now a common merienda that can be bought from markets and street vendors.
When is this Dish Typically Enjoyed?
This is usually enjoyed as merienda, or an afternoon snack. People eat it at celebrations like birthday parties, gatherings, and fiestas.
Ingredients
Listed below are all the ingredients you will need:
- all-purpose flour
- tapioca flour
- dark brown sugar
- water
- annatto powder
- lye water
- freshly grated coconut
See the recipe card for quantities.
Instructions
Prepare the Batter
First, in a mixing bowl, combine the all-purpose flour, tapioca flour, and dark brown sugar.
Next, dissolve the annatto powder in the water.
After that, pour the annatto mixture into the dry ingredients. Then mix well until fully combined.
Next, add the lye water and mix again until smooth.
Lastly, strain the batter for a smoother texture.
Steam the Kutsinta
First, lightly grease the plastic puto molds. Then, pour the batter into each mold, filling them about ¾ full.
Arrange the molds inside a steamer.
Then cover with the lid and steam over simmering water for about 45 minutes or until the kutsinta is set.
Meanwhile, avoid rapidly boiling the water to help the cakes cook evenly.
Cool and Serve
Once cooked, remove the molds from the steamer.
Then, let the kutsinta cool completely before removing them from the molds.
Next, gently unmold each piece.
Finally, top with freshly grated coconut before serving!
Substitutions & Variations
- Ingredient Swap
If you don't have annatto powder, you can use annatto-infused water or annatto liquid. - Variation
Adjust the amount carefully so it keeps the traditional orange-brown color, which is the desired color. - Mistake to Avoid
Make sure to add just the right amount of lye water. Too much can make the kutsinta soapy and bitter.
Storage Tip
- Store in an airtight container in the refrigerator for about 2-3 days. Untopped kutsinta can be frozen for about 1 month, but the texture can turn slightly firmer after thawing.
FAQs
Classic Kutsinta Recipe
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup tapioca flour
- 1 ¾ cups dark brown sugar
- 3 cups water
- 1 ½ tablespoons annatto powder
- 2 ½ teaspoons lye water
- freshly grated coconut for topping
Instructions
Prepare the Batter
- First, in a mixing bowl, combine the all-purpose flour, tapioca flour, and dark brown sugar.
- Next, dissolve the annatto powder in the water.
- After that, pour the annatto mixture into the dry ingredients. Then mix well until fully combined.
- Next, add the lye water and mix again until smooth.
- Lastly, strain the batter for a smoother texture.
Steam the Kutsinta
- First, lightly grease the plastic puto molds. Then, pour the batter into each mold, filling them about ¾ full.
- Arrange the molds inside a steamer.
- Then cover with the lid and steam over simmering water for about 45 minutes or until the kutsinta is set.
- Meanwhile, avoid rapidly boiling the water to help the cakes cook evenly.
Cool and Serve
- Once cooked, remove the molds from the steamer.
- Then, let the kutsinta cool completely before removing them from the molds.
- Next, gently unmold each piece.
- Finally, top with freshly grated coconut before serving!
Watch The Recipe Video!
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Recipes for Every Moment
Craving a classic Filipino merienda without firing up the oven? This steamed kutsinta recipe brings soft, chewy treats to the table. They are perfect with freshly grated coconut and your favorite afternoon drink.
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