Last Updated on November 13, 2022 by Ed Joven
How to cook Kutsinta
Kutsinta Recipe or Cuchinta is one of the most popular Kakanin or sticky rice cakes in the Philippines and can be found anywhere. This delicious Filipino delicacy is orange or sometimes brown, made from rice flour or all-purpose flour, lye water, brown sugar, annatto seeds, or achuete, and topped with shredded coconut to add more flavor and crunch. Lye water makes the Kutsinta cakes soft. 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.
Procedure and Ingredients of Kutsinta : |
๐ Recipe
Kutsinta Recipe
This version of Kutsinta is chewy and not too sweet. Pwedeng pang Meryenda at pang Negosyo!
Ingredients
Batter:
- 1 cup Cassava Flour Tapioca Starch
- 1 cup All-Purpose Flour
- 1 cup Brown Sugar add more if you want it sweeter
- 2 cups Water
- 2 teaspoon Lye Water
- 1½ teaspoon Annato/Atsuete Powder Dissolved in 1 tablespoon Hot water
Topping:
- 2 cups Fresh Grated Coconut
Instructions
~ How to Prepare ~
- In a large bowl combine, 1 cup Tapioca Starch
- 1 cup All-Purpose Flour
- 1 cup Brown Sugar and Mix well
- Add 2 cups Water
- Mix until dissolve & smooth
- Add 1½ teaspoon Annato/Atsuete Powder
- (Dissolved in 1tbsp Hot water)
- Mix until well blended
- 2 teaspoon Lye Water (Lihiya)
- Mix well & strain the mixture
~ Steaming ~
- I'm using a medium size puto molder
- Divide mixture into 24 molders
- Pour about 2 tablespoon each molder
- Arrange in a steamer tray
- Steam in a preheated steamer for about 18-20 mins.
- Cover with a Lid wrapped in cloth
- Check doneness with a toothpick if it comes out clean & not sticky, it's cooked.
- Remove from the tray & steam another batch.
- Let it cool down completely
- Unmold with a toothpick
- Top with freshly grated coconut
Video
Nutrition
Nutrition Facts
Kutsinta Recipe
Amount Per Serving (1 pc)
Calories 33
Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Carbohydrates 7g2%
Sugar 2.6g3%
Protein 0.4g1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment down below! We would love to know how you liked it. Follow us on Pinterest @filipinorecipes or tag #PinoyRecipeAtIbaPa when you post on Facebook!
First published on: Dec 24, 2007
Other Kakanin Recipes:
- Cheesy Palitaw Balls Recipe
- Puto Bumbong Recipe
- Black Rice Pudding Recipe
- Cassava Suman Recipe
- Pichi Pichi Recipe
- Suman sa Lihiya Recipe
- Inutak Recipe
- Espasol Recipe
- Palitaw Recipe
- Bibingkang Malagkit Recipe
- Cassava Cake Recipe
- Ube Maja Blanca Recipe
- Carioca Recipe
- Pandan Biko Recipe
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karen says
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.
Rodolfo Kintanar says
Lye substitute - sodium hydroxide food grade or potassium hydroxide.
claribel says
pls indicate the actual measurement of your kutsinta trecipes.pls end iy yo my email.ynx and more power.
Teresa says
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!
Remy says
Can you please email me the recipe of kutchinta and how you make them. Thank you very much.
terri says
any substitute for lye if you are not in the philippines?. thanks.
buena says
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!
Jenny says
Kutchinta recipe:
please mention the quantity of sugar, water, and lye. thanks a lot.