Kutsinta

Name: Kutsinta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 16 small
Ingredients: ½ cup all-purpose flour; 3 tablespoon tapioca flour; ½ cup brown sugar; 1 cup water; 1 teaspoon lye water; 1 teaspoon Annatto/Achuete powder

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Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
16 small
Calories
45 kcal
Course
Dessert, Snacks
Cuisine
Filipino

Kutsinta

Gregory Harris

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Kutsinta is a native Filipino snack that are small sweet steamed sticky rice cakes. It is brown or reddish in color from brown sugar and enhanced with achuete.

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Ingredients

Servings

½ cup all-purpose flour
3 tablespoon tapioca flour
½ cup brown sugar
1 cup water
1 teaspoon lye water - see NOTE
1 teaspoon Annatto/Achuete powder - for coloring

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Instructions

Slightly grease your kutsinta molds with oil and set aside.
In a bowl, combine the all-purpose flour, tapioca flour and sugar.
Add in the water and stir until sugar is dissolved and the mixture is smooth.
Add the annatto/achuate powder and mix well. Then stir in the lye water.
Fill the molds about three quarters (¾) full and steam for 30-40 minutes or until top is set when touched.
Remove from heat and allow to cool before removing from molds.
Serve with grated coconut.

Notes

If using desiccated coconut: In a bowl, add about a quarter cup of water to half a cup of desiccated coconut and mix really well. Make it ahead of time, like 30 minutes earlier so it can sit for a couple of minutes to absorb the liquid, make sure to mix from time to time. Adjust the measurements as needed.
If you need to make more kutsinta, triple the amount of this recipe. The ratio of all-purpose-flour to tapioca flour is 3:1
About LYE Water. It is known as Lihiya in Filipino. if you like it softer or less firm then reduce the amount to ½ teaspoon.

Nutrition Information

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Calories 45kcal (2%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 3mg (0%) Potassium 13mg (0%) Fiber 1g (4%) Sugar 7g (14%) Calcium 6mg (1%) Iron 0.3mg (2%)