Kutsinta
User Reviews
4.4
Kutsinta
Description
This Kutsinta recipe combines regular flour and tapioca flour with dark brown sugar dissolved in water to create a smooth batter. Atsuete powder adds a characteristic reddish-brown color, enhancing visual appeal, while lye water contributes to the signature chewy and slightly gelatinous texture. The batter is poured into molds about three-quarters full.
The cakes are steamed gently over simmering water for 40 to 45 minutes until set throughout. Gentle steaming is crucial to prevent sinking or uneven texture. After cooling, the kutsinta are removed from molds and traditionally topped with freshly grated coconut, adding subtle nutty flavor and moisture contrast to the sticky cake.
Kutsinta is served as a snack or dessert and is often enjoyed with other steamed Filipino rice cakes. The texture combines moist chewiness with soft firmness, making it a unique treat. The flavor is sweet but not overpowering, with the brown sugar and coconut providing the primary taste notes. Using powdered atsuete adjusts the color depending on the brown sugar quantity used. Greasing molds can ease removal when using metal tins.
Ingredients
- 1 ½ cups flour
- ½ cup tapioca flour
- 1 ½ cups dark brown sugar
- 3 cups water
- 1 tablespoon atsuete powder
- 1 tablespoon lye water
Instructions
- In a bowl, combine flour, tapioca flour, sugar, and water. Stir well until dissolved and mixture is smooth.
- Add atsuete and stir until well dispersed and the desired color is achieved.
- Add lye water and stir.
- Fill molds to about ¾ full.
- Add water to the steamer and bring to simmer over medium heat.
- Steam kutsinta for about 40 to 45 minutes or until mixture is set. Remove from heat and allow to cool.
- Gently remove from molds and top with grated coconut.
Notes
- Atsuete powder primarily deepens the color; adjust amount based on your brown sugar's shade.
- Grease metal molds to facilitate removal of kutsinta after steaming.
- Steam gently at a simmer to prevent sinking or collapsing of the cakes.
- Stir the mixture as you pour to molds to keep flour evenly suspended.
- Yields depend on mold size; these are mini-sized kutsinta.
- Nutritional information is based on two pieces per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Dozens
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 21g | 7% |
| Sodium | 5mg | 0% |
| Potassium | 26mg | 1% |
| Sugar | 13g | 26% |
| Calcium | 14mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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