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Home » Christmas Recipes » Kutsinta Recipe

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How to cook Kutsinta

Kutsinta Recipe or Cuchinta is one of the most popular Kakanin or sticky rice cakes here in the Philippines and can be found almost anywhere. This delicious Filipino delicacy is brown or sometimes orange in color, made from rice flour, lye water, brown sugar annatto seeds or achuete and topped with shredded coconut to add more flavor and crunch. Lye water makes the sticky rice cakes firm.

Kutsinta is shaped like a cupcake; it is chewy, sticky, and dense in texture. In making this tasty recipe it is prepared by steaming. Kutsinta is often served with puto and is good with freshly grated coconut. Try these easy to follow steps on how to make Kutsinta Recipe; this would make a perfect afternoon merienda.

kutsinta recipe by Filipino Recipes Portal

Kutsinta by Filipino Recipes Portal:

kutsinta ingredients

Kutsinta Recipe
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Filipino
Serves: 4
  • ½ cup rice flour
  • ½ cup all purpose flour
  • ¾ cup white sugar
  • ½ tbsp anatto powder diluted in 1½ cups of water
  • 1 tsp lye water “lye solution”
  • orange food color, (optional)
  • 1 cup grated coconut, for toppings
  1. Preheat your steamer with 2 liters of water over medium heat and cover with a lid.Meanwhile, If you don’t have anatto powder you can use anatto seeds. In a sauce pan put a cup of water and 1½ tablespoons of anatto seeds and let it simmer for about 2-3 minutes until the water turns red-orange.
  2. Remove from fire, strain the simmered anatto and discard the seeds. Add in the remaining half cup of water to cool down and set aside.
  3. In a mixing bowl mix all the dry ingredients and whisk to mix well. Add the anatto water and lye solution (be exact with the lye measurement or mixture will become bitter and hard) then mix thoroughly, strain to remove the lumpy bits. Pour at least 3 tablespoons of the mixture into each molds, this recipe can yield a dozen of kutsinta.
  4. Steam for about 25-30 minutes with a clean cloth under the lid. Once cooked, take off from the steamer and let is cool slightly before transferring to a plate for an easy removal. Served warm or cooled with freshly grated coconut and enjoy your perfect homemade kutsinta.

kutsinta recipe

Kutsinta Recipe is a perfect afternoon merienda for your family and friends.

kutsinta yummy recipe

Published on: Dec 24, 2007

Updated: Nov. 5, 2015

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About the author: author Ed Joven is founder and of author at He loves to travel and eat good food with family and friends. You can find him on Google+ , Twitter, Facebook and Pinterest.

8 Responses

  1. Jenny

    April 21st, 2008 at 4:48 am


    Kutchinta recipe:

    please mention the quantity of sugar, water, and lye. thanks a lot.

  2. buena

    May 31st, 2008 at 4:29 am


    if i dont have rice flour i can use all purpose flour. please send me the quantity of sugar,lye,water because its not mentioned here. thank you so much.send it to my email pleae.have a gud day!

  3. terri

    July 21st, 2008 at 2:38 am


    any substitute for lye if you are not in the philippines?. thanks.

  4. Remy

    July 21st, 2008 at 1:53 pm


    Can you please email me the recipe of kutchinta and how you make them. Thank you very much.

  5. Teresa

    January 21st, 2009 at 10:25 pm


    Hi! I tried your kitsinta recipe even without specifying the amount of water and sugar. It really taste good. How about puto recipe? Thanks and more power to your website!

  6. claribel

    July 22nd, 2009 at 2:07 am


    pls indicate the actual measurement of your kutsinta trecipes.pls end iy yo my email.ynx and more power.

  7. Rodolfo Kintanar

    December 12th, 2009 at 8:02 am


    Lye substitute – sodium hydroxide food grade or potassium hydroxide.

  8. karen

    July 2nd, 2010 at 3:59 pm


    Where can you get a coconut grinder (kudkuran ) in US? I always wanted to use fresh coconut but just can’t find coconut grinder. Anyone? Thanks.

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