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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.