📝 About This Recipe
Kutsinta is a beloved Filipino kakanin (rice cake) celebrated for its unique jelly-like, chewy texture and deep amber hue. Traditionally made with a blend of rice flours and lye water, this snack offers a subtle sweetness and a distinct 'bite' that is perfectly balanced by a topping of salty, freshly grated coconut. It is a nostalgic street food staple that brings the warmth of Filipino hospitality to your kitchen with every translucent, springy morsel.
🥗 Ingredients
The Batter Base
- 1 cup All-purpose flour (sifted to remove lumps)
- 2 cups Tapioca starch (provides the signature chewiness)
- 1 1/2 cups Dark brown sugar (packed; gives the deep molasses flavor)
- 3 cups Water (room temperature)
Color and Texture Agents
- 1 1/2 teaspoons Lye water (food-grade; essential for the springy texture)
- 2 tablespoons Annatto seeds (soaked in 1/4 cup warm water to extract color)
- 1 tablespoon Vegetable oil (for greasing the molds)
Traditional Toppings
- 1 1/2 cups Freshly grated coconut (mature coconut meat is best)
- 1/2 cup Latik (Coconut Curds) (optional; fried coconut milk solids for extra aroma)
- 1/2 cup Cheese (shredded cheddar; optional modern twist)
👨🍳 Instructions
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1
Prepare the annatto water by soaking the seeds in 1/4 cup of warm water for 10 minutes. Rub the seeds between your fingers to release the deep orange pigment, then strain and set the liquid aside.
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2
In a large mixing bowl, combine the all-purpose flour, tapioca starch, and dark brown sugar. Whisk together until the dry ingredients are evenly distributed.
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3
Gradually pour the 3 cups of water into the dry mixture while whisking constantly. Continue whisking until the sugar is completely dissolved and the batter is smooth.
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4
Add the prepared annatto liquid and the lye water to the batter. Stir well until the color is uniform. The lye water is crucial as it reacts with the starch to create the bouncy texture.
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5
Strain the entire mixture through a fine-mesh sieve into a clean bowl or large measuring pitcher. This ensures there are no flour lumps, resulting in a perfectly smooth cake.
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6
Lightly grease your individual silicone or tin molds with a small amount of vegetable oil to prevent sticking.
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7
Prepare your steamer by bringing water to a steady boil over medium heat. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cakes.
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8
Pour the batter into the prepared molds, filling them about 3/4 of the way full. Stir the batter occasionally between pours as the starch tends to settle at the bottom.
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9
Arrange the molds in the steamer basket. Steam over medium-low heat for 40 to 50 minutes. The cakes are done when they are translucent and firm to the touch.
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10
Remove the molds from the steamer and let them cool completely at room temperature. This cooling phase is vital for the 'set' and the final chewy texture.
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11
Once cooled, carefully unmold the Kutsinta by running a thin knife or spatula around the edges. They should pop out easily.
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12
Serve topped generously with freshly grated coconut or a piece of cheese for a sweet-salty contrast.
💡 Chef's Tips
Do not skip straining the batter; a silky smooth liquid is the secret to professional-looking Kutsinta. Ensure the lye water is fresh and food-grade; too much will make the cake bitter, while too little will result in a mushy texture. Always wrap the steamer lid with a cloth to avoid 'craters' on the surface of your cakes caused by dripping steam. Let the cakes cool completely before unmolding; if you try to remove them while hot, they will be too sticky and lose their shape. You can adjust the color by adding more or less annatto water without affecting the flavor.
🍽️ Serving Suggestions
Pair with a hot cup of Barako coffee or Tsokolate (Filipino hot chocolate) for a classic afternoon snack. Serve alongside 'Puto' (steamed white rice cakes) for a beautiful contrast in color and texture on a dessert platter. Top with 'Latik' (toasted coconut curds) for an extra layer of nutty, caramelized flavor. For a modern twist, add a slice of quick-melt cheese on top during the last 2 minutes of steaming. Store leftovers in an airtight container in the fridge, but re-steam for 3-5 minutes to restore the softness before eating.