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Home » Recipes » Dessert Recipes » Kutsinta Recipe

Kutsinta Recipe

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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.

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4.25 from 4 votes

Kutsinta Recipe

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Author Vanjo Merano

Ingredients

  • 1 1/2 cup rice flour
  • 1/2 cup all-purpose flour
  • 1 cup brown sugar
  • 3 cups water
  • 1 1/2 tsp lye water
  • 2 tsp anatto seeds

Instructions

  • 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.
  • While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
  • Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.
  • Place the mixture into individual molds and steam for 40 minutes to an hour.
  • Serve with grated or shredder coconut on top. Share and Enjoy!

Video

Nutrition

Serving: 6g

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Reader Interactions

Comments

  1. Julienne Sayo says

    January 20, 2020 at 7:54 am

    5 stars
    This recipe worked for me!
    Kapag feeling nyo prang tikoy eh tagalan nyo p ang pakulo. maari nyo din takpan ng foil pra nde magtubig un ibabaw ng niluluto nyong kakanin, akala ko nun una failed eh ,, ndi naman pala. thank u panlasang pinoy! favorite ko tong kuchinta

    Reply
  2. Joela says

    November 26, 2019 at 10:25 pm

    4 stars
    Should it be cool before its serve?

    Reply
  3. DINA LYN LINSAO CORTEZ says

    September 17, 2018 at 3:04 am

    where can i buy lye water?

    Reply
  4. remy baluyo says

    January 1, 2016 at 12:01 am

    5 stars
    Thank you so much sir vanjo for all your recipes, they awaken my desires in cooking…May God continue to bless you po.

    Reply
    • Vanjo Merano says

      August 26, 2016 at 8:47 pm

      You are welcome, Remy 🙂

      Reply
  5. Mina says

    October 16, 2015 at 7:52 am

    Hi Vanjo,

    Your website is really very helpful! Keep it up!
    By the way, I live in Singapore and I can’t seem to find lye water. What I only see here is alkaline water. Can I also use as a substitute for lye water? Many thanks!

    Reply
    • Vanjo Merano says

      October 16, 2015 at 7:13 pm

      Mina, please check the comments section of this article on Lye water. It might be of help.

      Reply
  6. Ronic says

    September 26, 2015 at 6:32 am

    Can i use vanilla instead of lye water?

    Reply
  7. Jackielyn Marie Quemado says

    September 25, 2015 at 12:30 am

    What is the measurement sir if i use anatto powder?

    Reply
  8. Angelita guiao says

    September 4, 2015 at 10:36 pm

    Cuchinta is a no rise puto. If we use baking soda or baking powder it will cause the cuchinta to rise so the result would be different

    Reply
  9. Jujielyn galbizo says

    August 7, 2015 at 1:05 am

    hi! thank you this is the best because the important information i only need is the abbrevations thank you so much.by the way how about you try halo-halo because i need the abbrevations

    thanks bye!!!

    -jujielyn<3

    Reply
  10. Lito Armea says

    August 4, 2015 at 9:04 pm

    I am an engineer, but I love cooking. Pan lasang pinoy is such a great site where food lovers can enjoy spending time seeing, reading and learning your recipes. Many thanks , and it was a great help to people who wants to learn how to cook their favorite food.

    Reply
  11. Cristy B. says

    July 15, 2015 at 2:00 am

    Hi! I did everything and put them in a big bowl about 2.5 inches deep and 6 inches diameter. How come it takes so long to steam?

    Reply
  12. ma.carmila says

    April 6, 2015 at 8:06 pm

    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…?

    Reply
  13. joana rose lucero says

    March 25, 2015 at 8:16 pm

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

    Reply
    • Anne rose says

      July 10, 2015 at 9:44 pm

      Atchuwete seed po

      Reply
  14. Chelle says

    March 22, 2015 at 7:23 pm

    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.

    Reply
    • Vanjo Merano says

      March 22, 2015 at 10:07 pm

      Chelle, the printed represents the detailed ingredients. This should always be followed.

      Reply
  15. GIna says

    March 22, 2015 at 3:56 am

    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.

    Reply
  16. Gina says

    March 19, 2015 at 6:11 pm

    Can I use powdered Anatto instead?

    Reply
    • Vanjo Merano says

      March 19, 2015 at 11:07 pm

      Yes Gina, you can.

      Reply
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