Kutsinta Recipe

Kutsinta or kuchinta or even brown rice cake is a type of “kakanin” that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top.

puto kutsinta

This kutsinta recipe requires minimum effort and the procedures are so easy to follow. If your thinking of making something for merienda, this would be a very good recipe worth trying. Kutsinta is best served with grated coconut on top.

In addition, this is one of the most popular Filipino desserts to date.

Try this easy-to-prepare Puto Kutsinta Recipe.

3.0 from 1 reviews
Kutsinta Recipe
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 6
    Prep time: 
    Cook time: 
    Total time: 
    Ingredients
    • 1½ cup glutinous rice flour
    • ½ cup all-purpose flour
    • 1 cup brown sugar
    • 3 cups water
    • 1½ tsp lye water
    • 2 tsp anatto seeds
    Instructions
    1. In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.
    2. While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
    3. Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.
    4. Place the mixture into individual molds and steam for 40 minutes to an hour.
    5. Serve with grated or shredder coconut on top. Share and Enjoy!

     

    Watch the cooking video:

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    Comments

    1. ma.carmila says:

      Is it o.k. to cook this kutsinta without lye water? What will happen if i tried.. it would still be perfect kutsinta just like the one you did…?

    2. joana rose lucero says:

      Is it okay if i dont use anatto seed anymore? Wat is the of annatoo seed?

    3. You listed glutinous rice flour in the ingredients but in the video you said regular rice flour. I just want to make sure what type of flour should be used from your recipe? Thank you.

    4. hello there…. i’d like to thank you for posting this recipe.. i’m an avid fan of your site. panlasangpinoy.com . i followed the instructions of most of your recipes. and when some have tasted my kutchinta, they ordered from me. hehehe… thank you very much and God bless you more.

    5. Can I use powdered Anatto instead?

    6. jocelyn says:

      hello kuya vanjo..tnx for your recipe kutsinta, i make it now hr in hongkong and its perfect and yummy…

    7. Jimboy Seno says:

      thanks more power again awesome i can make this at home….

    8. Where can I buy those molds? I looked online and cannot find them. I live in South Carolina.

    9. 1 cup is equivalent to 250mL

    10. Neil Bautista says:

      I tried this recipe and it turned out SUCCESSFUL, thanks! But instead of using LYE WATER I used 2 tsp of Baking Soda. Nice!

    11. Hi!
      Thanks for sharing this kutsinta recipe. I made this and it was perfect!!
      Im happy with the result :) God Bless and more recipes to share.. :)

    12. yes,lye water is poisonous in a long run if taken in large amount/or taken more frequently

    13. wow! i really love to cook, im glad to discover your site,it really helps!

    14. Hi Kuya,

      What kind of molding did you used for kutsinta? Where can I get those tiny molding gadget? Is that made of silicone? And lastly what kind of steamer do you have. I have the generic brand only.I like your steammer though.

      Jennie

    15. what happens if i use glutenous rice flour? does it have to be just plain rice flour? thanks!

    16. Thanks for posting your recipes online and in youtube, anyway i have been looking for the kutsinta molding and i found it online on Amazon.com or either in World Market store here in the US. TheY sold it for $2.95 for 6pcs. just FYI. Its NOT really for kutsinta molding its a muffin mold but it is perfect as substitute if you can’t find any… Thank you Panlasang pinoy for all your recipe and great ideas! More power!

    17. Did you use lye water, kathleen? Lye water is responsible in making kutsinta less sticky and firm. If you did use it, maybe it was not enough. Hope this helped.

    18. Nene, it is a type of flavoring. You should be able to find it in grocery isles where similar flavorings are located such as vanilla extract etc. If you are not in the Philippines, try looking for it in Asian stores (McCormick brand is the most common).

    19. is it okay to use the atsuete powder the one that’s on the pack as alternative for the anatto seed?

    20. Can I use baking soda instead of lye water? can I also do a water bath in the oven instead of steaming? How much baking soda if it’s okay to use and how much time baking?

      • I don’t think so neri. Baking soda and lye water are totally different ingredients. Lye water is sodium hydroxide while baking soda is sodium bicarbonate.

    21. Did you use lye water Aniella?

    22. kuya, i made this kutsinta recipe, my husband ( Canadian ) really likes it. he named it red puto. i just need to make adjustment with my anato seeds to get the perfect color. but, hey thanks for sharing the recipe. i will post the photo of my kutsinta at my site.

    23. Hi kuya,

      I just want to ask about the lye and anatto seeds? what is the exact familiar word name in tagalog? Hard to find here in the market.
      Thanks!

    24. Chica & Mike says:

      Congrats Vanjo!:) Thanks sa recipes!:)

    25. These look delicious! Although I’m not a big fan of kitsinta, I would definitely try this!

      • Hi Vanjo, I tried to cook this recipe and got failed. The result is like tikoy not firm and it’s so sticky…Is it because I did not follow exactly your measurement? What cup should i am going to use?

        • Beth, please try to follow the exact measurements and procedure indicated in the recipe. Make sure that you use a measuring cup. I always use standard US cup.

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