Kutsinta
User Reviews
5
Kutsinta
Description
Kutsinta combines all-purpose flour and tapioca flour with brown sugar, water, annatto powder for color, and lye water, which contributes to its gelatinous texture. The batter is poured into lightly greased molds and steamed for 30-40 minutes until the surface is set. This cooking method yields a shiny, translucent, and springy rice cake. The lye water also affects firmness, allowing adjustment based on preference for softness.
The flavor is mildly sweet and earthy, with the brown sugar providing caramel notes. The addition of annatto powder gives the cakes a characteristic reddish-brown hue. Traditionally, kutsinta is served with freshly grated coconut, which provides a moist and slightly sweet counterbalance to the chewy texture.
To prepare grated coconut from desiccated coconut, mix it with water ahead of time to rehydrate. The recipe proportions can be scaled, keeping the all-purpose to tapioca flour ratio at 3:1 for consistent texture. The lye water amount can also be adjusted to vary firmness according to personal taste.
Ingredients
- 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 powder for coloring, aka achuete powder
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
- Lightly grease molds before steaming to prevent sticking.
- Rehydrate desiccated coconut by mixing with water about 30 minutes prior to serving.
- Maintain a 3:1 ratio of all-purpose flour to tapioca flour for proper texture.
- Adjust lye water quantity to achieve softer or firmer kutsinta, reducing to ½ teaspoon for a softer result.
- To make larger batches, simply triple all ingredient amounts, maintaining proportions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16small
Amount Per Serving
Calories 45 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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