📝 About This Recipe
Kutsinta is a beloved Filipino 'kakanin' characterized by its addictive jelly-like chewiness and vibrant orange hue derived from natural annatto seeds. This classic street food treat offers a subtle sweetness and a hint of lye that balances perfectly against a mountain of freshly grated coconut. It is a nostalgic masterpiece of texture and simplicity that has graced Filipino snack tables for generations.
🥗 Ingredients
The Batter Base
- 1 cup All-purpose flour (sifted to remove lumps)
- 2 cups Tapioca starch (provides the signature chewy texture)
- 1.5 cups Brown sugar (packed; use dark brown for deeper flavor)
- 3 cups Water (filtered)
Color and Texture Agents
- 1 tablespoon Lye water (Lihiya) (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
- 2 cups Freshly grated coconut (unprocessed and unsweetened)
- 1/2 cup Latik (Coconut curds) (optional; for extra toasted flavor)
- 1/4 cup Condensed milk (optional drizzle for modern sweetness)
👨🍳 Instructions
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1
Prepare your annatto water by soaking the seeds in 1/4 cup of warm water for 5-10 minutes. Massage the seeds with 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, whisk together the all-purpose flour, tapioca starch, and brown sugar until well combined.
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3
Gradually pour in the 3 cups of water while whisking constantly. Continue mixing until the sugar is fully dissolved and the batter is smooth.
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4
Add the prepared annatto water and the lye water to the mixture. Stir well until the batter takes on a uniform, vibrant orange color.
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5
Strain the entire mixture through a fine-mesh sieve into a clean bowl. This is a crucial step to ensure a perfectly smooth, glass-like finish on your cakes.
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6
Lightly grease your individual small plastic or silicone molds (muffin tins or 'puto' molds) with a tiny amount of vegetable oil to prevent sticking.
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7
Fill each mold about 3/4 of the way full. Do not overfill, as they need space to settle.
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8
Prepare your steamer by bringing water to a rolling boil. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cakes.
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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 look translucent and a toothpick inserted comes out clean.
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10
Remove the steamer basket from the heat. Allow the kutsinta to cool completely in the molds—this is vital for them to 'set' and achieve the proper chewiness.
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11
Once cooled, gently unmold the cakes by running a thin knife or spatula around the edges.
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12
Serve on a platter topped generously with freshly grated coconut.
💡 Chef's Tips
Always use food-grade lye water; it provides the specific 'snap' and alkaline flavor traditional to this dish. Avoid steaming on high heat, as this can cause the centers to collapse or create an uneven surface. If you don't have annatto seeds, you can substitute with 1 teaspoon of annatto powder dissolved in water. For the best texture, let the cakes rest for at least 1 hour after steaming before attempting to remove them from the molds. Store leftovers in an airtight container in the fridge, but re-steam them for 2-3 minutes to restore their soft, chewy texture.
🍽️ Serving Suggestions
Pair with a hot cup of Barako coffee or Tsokolate (Filipino hot chocolate) for a classic afternoon snack. Top with a spoonful of 'Latik' (fried coconut milk solids) for a salty-toasted contrast. Serve alongside 'Puto' (steamed white rice cakes) for a beautiful color and texture contrast on a dessert platter. For a modern twist, drizzle a little dulce de leche or condensed milk over the grated coconut. Enjoy as a 'Merienda' (mid-afternoon snack) during family gatherings.