Blackstrap Molasses Kutsinta

The classic Kutsinta, now with blackstrap molasses – bitter and sweet, but still chewy and firm.

I’ve been seeing black kutsinta all over YouTube for a long time and was always curious how it tastes like. I did a little research and since I have a Kutsinta recipe, I tried to make my own.

I found two versions of black kutsinta – the one that uses black food coloring and the one the uses blackstrap molasses. From the word molasses and because I haven’t tried one, I thought it is sweet like maple syrup or honey. Well, maybe because it comes from sugarcane. And because I didn’t want to use black food coloring in my Kutsinta and I wanted it to be a little different from the classic Kutsinta, I took a risk and got myself blackstrap molasses.

Before doing the first attempt, I tasted the blackstrap molasses and I was like “Okay, that’s not sweet like maple syrup or honey.” I tried a different mixture of flours like the one I did with the classic Kutsinta and I did 5 (or 6) attempts.

Then here’s the funny part – I realized after those attempts that I could use the same ratio of flours in the classic Kutsinta recipe and maybe adjust the rest of the ingredients. Ha! Why haven’t I thought of that from the very beginning? I shouldn’t have wasted so much energy, almost losing my sanity caused by the unwanted texture of the previous versions. Like, seriously? It is happening again??

Anyway, in the end, I got it right and just the texture and taste I was expecting – sweet, a little bitter, chewy and firm. It went very well with the yema spread I made (although not really spreadable – I overdid the mixing part hahaha). I am not sure how would I explain the taste, but imagine a chewy gel-like cake sweetened by using dark muscovado sugar with added blackstrap molasses. It is uniquely amazing! Well, I hope you can try the recipe to taste it yourself. 😛

I hope you can try the recipe and let me know. I’ve shared a video on my YouTube channel. Please don’t forget to like, share, and subscribe. See you there! 😉

I am taking this with me at Angie’s Fiesta Friday #298.

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Blackstrap Molasses Kutsinta

A gel-like steamed cake that's chewy, sweet and a little bitter. The addition of blackstrap molasses brought the classic Kutsinta to another level. Definitely a must-try!

Course Dessert

Cuisine Filipino

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 9 Kutsinta

Author Jhuls @ The Not So Creative Cook

Ingredients

• 1/2 cup dark muscovado sugar
• 250 ml water
• 1 tsp lye water
• 33 g (1/4 cup) all-purpose flour
• 28 g (1/4 cup) glutinous rice flour
• 29 g (1/4 cup) tapioca flour
• 2 tbsp blackstrap molasses

Instructions

1. Prepare your steamer: put enough water (about 2 incheon the bottom of part of your steamer. Add the second and/or third layer, and put the lid on (the lid must be wrapped with a cloth to prevent the water from dripping over your Kutsinta). Put on the stove over medium-high heat. When the water starts boiling, decrease the fire to low.
2. Sift the 3 flours in a bowl.

3. In another bowl or jug, add dark muscovado sugar and water; mix to dissolve the sugar. Using a strainer, pour the mixture to the dry ingredients. Mix using a wire whisk. Add lye water and blackstrap molasses; mix again.

4. Strain the mixture again to get smooth Kutsinta.
5. Divide the mixture into molders that are LIGHTLY greased with cooking oil and steam for 40 minutes.

6. Let the Kutsinta cool down for 5 minutes before removing them from the molders.

7. Serve with dulce de leche or yema spread. These also can be enjoyed as is with a cup of coffee.

Thanks a bunch for spending your precious time with me!

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