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Kutsinta

A steamed rice cake with jelly-like texture - chewy, sweet and delicious, can be served warm or cold with freshly grated coconut or dulce de leche.

Course Snack
Cuisine Filipino
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16 Kutsinta
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 152 g (1 cup) brown sugar
  • 500 ml (2 cups) water
  • 10 ml (2 tsp) lye water
  • 65 g (½ cup) all-purpose flour
  • 55 g (½ cup) glutinous rice flour
  • 58 g (½ cup) tapioca flour
  • 1 tsp annatto powder

Instructions

  1. Prepare your steamer: add enough water to your steamer (about 2 inches deep). Add the second and/or third layer of the steamer, 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. In a bowl, add brown sugar and water. Mix well until sugar is dissolved. Add lye water. Mix again.

  3. Sift the three flours along with the annatto powder and add this to the mixture above. Mix well.

  4. Get another bowl with a fine mesh strainer on top. Pour the mixture over the strainer. We are doing this to get smooth Kutsinta. Mix again.

  5. Divide the mixture into molders that are LIGHTLY greased with cooking oil and steam for 40 minutes.

    NOTE: If you are making in batches, make sure to stir the mixture before dividing it into molders for the second batch of steaming.

  6. Let the Kutsinta cool down for 15 minutes before removing them from the molders.

  7. Serve with freshly grated coconut.

Recipe Notes

  • Kutsinta can be served warm or cold. I always prefer cold Kutsinta.
  • I am using the UK measuring cups.