📝 About This Recipe
A beloved staple of Filipino merienda, Kutsinta is a delightfully chewy, jelly-like steamed rice cake characterized by its deep amber hue and subtle lye-water snap. This recipe balances the earthy sweetness of dark muscovado sugar with the silky texture of cassava and rice flours, creating a translucent treat that dances on the palate. Traditionally served with a generous heap of freshly grated coconut or a rich latik curd, it is a masterclass in the beauty of Southeast Asian steam-cooking.
🥗 Ingredients
The Batter Base
- 1 cup All-purpose flour (sifted to remove lumps)
- 1 cup Tapioca starch or Cassava flour (provides the signature chewy texture)
- 1/2 cup Rice flour (adds body and structure)
- 1 1/2 cups Dark Muscovado sugar (packed; gives the deep brown color and molasses flavor)
- 3 cups Water (room temperature)
The Secret Elements
- 1 tablespoon Lye water (Lihiya) (food-grade; essential for the springy texture)
- 1/2 teaspoon Annatto powder (dissolved in 1 tbsp water for a deeper orange-brown tint)
- 1 teaspoon Vanilla extract (optional, for an aromatic lift)
Traditional Toppings
- 2 cups Freshly grated coconut (mature coconut (niyog) is best)
- 1 cup Coconut cream (for making latik sauce (optional))
- 1/4 cup Condensed milk (to drizzle over if a sweeter finish is desired)
- 2 tablespoons Vegetable oil (for greasing the molds)
👨🍳 Instructions
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1
Prepare your steamer by filling the bottom pot with enough water. Bring it to a gentle boil over medium heat while you prepare the batter.
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2
In a large mixing bowl, whisk together the all-purpose flour, tapioca starch, and rice flour until well combined.
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3
In a separate container, dissolve the dark muscovado sugar into the 3 cups of water. Stir vigorously until no sugar granules remain at the bottom.
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4
Gradually pour the sugar-water mixture into the dry flour ingredients. Whisk continuously to prevent large lumps from forming.
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5
Add the lye water, dissolved annatto powder, and vanilla extract to the batter. The lye water is crucial; it reacts with the starches to create the 'kunat' or chewy snap.
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6
Strain the entire mixture through a fine-mesh sieve into a clean bowl. This ensures a perfectly smooth, professional-grade texture without any flour pockets.
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7
Lightly grease your individual silicone or tin molds (Puto molds) with a small amount of vegetable oil using a pastry brush.
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8
Pour the batter into the molds, filling them about 3/4 of the way full to allow for slight expansion.
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9
Wrap the lid of your steamer with a clean kitchen towel (cheesecloth or flour sack). This prevents condensation from dripping onto the cakes, which would cause unsightly craters.
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10
Place the molds in the steamer basket. Steam over low-medium 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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11
Remove the steamer basket from the heat. Allow the Kutsinta to cool completely in the molds for at least 20 minutes; they will continue to set and firm up as they cool.
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12
Once cooled, gently unmold the cakes by running a small spatula or knife around the edges. They should pop out with a glossy, mirror-like finish.
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13
Top each cake with a generous spoonful of freshly grated coconut right before serving to prevent the coconut from spoiling.
💡 Chef's Tips
Always strain the batter through a fine sieve to achieve that signature glass-like smoothness. Do not skip the lye water; it is the ingredient that provides the unique alkaline flavor and springy bite. If your Kutsinta is too soft, increase the ratio of rice flour slightly next time; if it's too tough, add more tapioca starch. Steam on low-medium heat rather than a rolling boil to prevent the cakes from puffing up and then collapsing unevenly. 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
Serve alongside a hot cup of Barako coffee or Tsokolate Eh for a traditional Filipino breakfast. Pair with Puto (white steamed rice cakes) for a classic 'Puto-Kutsinta' duo often found at local festivities. Drizzle with a homemade 'Latik' sauce (caramelized coconut cream curd) for an extra layer of decadence. For a modern twist, serve with a slice of salty Queso de Bola (Edam cheese) to balance the sweetness. Enjoy as a mid-afternoon snack (merienda) with iced Pandan tea.