Classic Kutsinta Recipe
This makes soft, chewy, and lightly sweet Filipino steamed cakes with brown sugar and annatto. Serve them with freshly grated coconut for a classic Filipino merienda.
Servings: servings
Calories: 97kcal
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!
Serving: 1gCalories: 97kcalCarbohydrates: 24gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 6mgPotassium: 29mgFiber: 0.2gSugar: 16gCalcium: 15mgIron: 0.5mg
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