Kutsinta Recipe
A chewy, slightly sticky Filipino steamed rice cake made with rice flour, all-purpose flour, and brown sugar. Food-grade lye water gives it its signature jelly-like texture, while annatto adds a rich orange-brown color. Served at room temperature with freshly grated coconut on top.
Servings: 6 people
Calories: 347kcal
Cost: $
Equipment
- 1 steamer Large enough to hold the molds in a single layer
- 1 Kutsinta molds Small individual molds, lightly greased
- 1 Large mixing bowl For combining the dry ingredients and batter
- 1 Fine mesh strainer For straining the annatto water
- 1 Clean kitchen towel Wrapped around the steamer lid to catch condensation
Ingredients
- 1 1/2 cups rice flour
- 1/2 cup all-purpose flour
- 1 cup brown sugar
- 3 cups water
- 1 1/2 teaspoons food-grade lye water
- 2 teaspoons annatto seeds atsuete
- 3 tablespoons water for soaking the annatto seeds
- freshly grated coconut for topping
Instructions
- Combine the rice flour, all-purpose flour, and brown sugar in a large mixing bowl. Stir until evenly blended.1 1/2 cups rice flour, 1/2 cup all-purpose flour, 1 cup brown sugar
- Gradually pour in 3 cups of water while stirring continuously until the sugar dissolves and the batter is smooth and free of lumps.3 cups water
- Soak the annatto seeds in 3 tablespoons of water to extract their color. Strain the liquid and discard the seeds.2 teaspoons annatto seeds, 3 tablespoons water
- Add the lye water and the strained annatto water to the batter. Stir thoroughly until fully incorporated.1 1/2 teaspoons food-grade lye water
- Lightly grease the individual kutsinta molds with cooking oil. Stir the batter once more, then pour it into the prepared molds.
- Bring the water in a steamer to a boil. Arrange the molds inside and cover the steamer lid with a clean kitchen towel to keep condensation from dripping onto the kutsinta. Steam for 40 to 60 minutes, or until the kutsinta is set and no longer has a liquid center.
- Remove the molds from the steamer and let the kutsinta cool before unmolding. Top with freshly grated coconut. Serve. Share and enjoy!freshly grated coconut
Notes
Lye water – Use only food-grade lye water (lihiya) and measure it exactly. Too much gives the kutsinta a bitter, soapy taste, and too little keeps it from setting into a chewy, jelly-like texture.
Annatto substitute – If you only have annatto powder, dissolve 1/2 teaspoon in the 3 tablespoons of water and add it straight to the batter with no straining.
Molds – Silicone cupcake liners or small heatproof sauce cups work in place of kutsinta molds. Fill each one no more than 3/4 full since the batter rises slightly as it sets.
Doneness – A finished kutsinta is firm to the touch and springs back when pressed, with a glossy, translucent surface. Cakes in smaller molds set closer to the 40-minute mark.
Storage – Keep unmolded kutsinta covered at room temperature for up to 1 day or refrigerated for up to 3 days. Steam cold kutsinta for 5 minutes to soften it before serving, and add the coconut only after reheating.
Nutrition
Serving: 210g | Calories: 347kcal | Carbohydrates: 77g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 70mg | Fiber: 1g | Sugar: 36g | Calcium: 35mg | Iron: 1mg