skip to Main Content


Kutsinta is a native sweet Filipino snack that are like small steamed sticky rice cakes. It is brown or redish in color because it is sweetened with brown sugar that is further enhanced using annatto or achuete. It is usually eaten with grated coconut. Kutsinta is a native sweet Filipino snack traditionally made from sticky rice. | wordpress-152313-459899.cloudwaysapps.comI remember when I was a kid, I would wake up to the sound of a peddler howling in the streets, early in the morning to sell his Puto and kutsinta for breakfast. I think the two are really inseparable like a tandem, you will always see them sold or served next to each other. But between the two, I would always get the kutsinta. I really enjoyed eating it with grated coconut before going for school and they are quite filling.

Now that I think of it, it is kind of funny and amazing how both puto and kutsinta are traditionally made from rice, but came out to be so different. They are also both steamed, but puto is made from regular sweet rice while kutsinta from glutinous or stick rice. Both one thing they share in common is that they both yummy and make great snack or breakfast. Kutsinta is a native sweet Filipino snack traditionally made from sticky rice. | wordpress-152313-459899.cloudwaysapps.comI’ve been meaning to make kutsinta for quite a while now. Well actually, I did tried it once already but I did not have lye water at the time and they turned out to be too sticky and soft, I had to throw them all away.

But since a special Filipina from Norway requested for it since last August, so I looked everywhere for lye water so that I could finally make and post them here. Thanks Chona for being an avid follower of Foxy Folksy and I hope you will like this kutsinta recipe!

Kutsinta is a native sweet Filipino snack traditionally made from sticky rice. | wordpress-152313-459899.cloudwaysapps.comIn the internet I found that there are 2 different kinds of kutsinta recipe. The one uses a mix of glutinous rice flour and sweet rice flour while the other uses a mix of all-purpose-flour and tapioca flour. I liked the texture of the latter much better, firmer but still soft and chewy.

If you’ve read my post about Pichi-pichi and Palitaw, then you are already aware that I use desiccated coconut since freshly grated coconuts are hard to get by and I personally had a not so good experience with the frozen one. Bye the way, if you bought a whole bottle of lye water and do not know what to do with the rest, try making pichi pichi. Mmmm..yum!

5.0 from 3 reviews
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 pcs
  • ½ cup all-purpose flour
  • ⅛ cup + 1 Tablespoon tapioca flour
  • ½ cup brown sugar
  • 1 cup water
  • 1 teaspoon lye water
  • 1 teaspoon annatto/achuete powder for coloring
  1. Slightly grease your kutsinta molds with oil and set aside.
  2. In a bowl, combine the all-purpose-flour, tapioca flour and sugar.
  3. Add in the water and stir until sugar is dissolved and mixture is smooth.
  4. Add the annatto/achuate powder and mix well. Then stir in the lye water.
  5. Fill the molds about three quarters (3/4) full and steam for 40 minutes or until top is set when touched.
  6. Remove from heat and allow to cool before removing from molds.
  7. Serve with grated coconut.
If using desiccated coconut: In a bowl, add about a quarter cup of water to half a cup of desiccated coconut and mix really well. Make it ahead of time, like 30 minutes earlier so it can sit for a couple of minutes to absorb the liquid, make sure to mix from time to time. Adjust the measurements as needed.

If you need to make more kutsinta, tripple the amount of this recipe to about 30-36 pcs. The ratio of all-pupose-flour to tapioca flour is 3:1.

Kutsinta is a native sweet Filipino snack traditionally made from sticky rice. |


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 14 Comments
  1. Hi Bebs, just tried the recipe today and it was good though i have one issue. Aside from it was a bit soft,,,it was a bit sticky? I followed the recipe carefully. Do you think it is a good ide to just put only 1/2 tsp of lye water? Thank you

  2. Hi Bhebang! Can I use paprika instead of annato/ achuete for the coloring or would that alter the taste?

    Thanks! Always so excited to try all your recipes ????

    1. Hi Rez! I would not suggest it…like you said it would alter the taste. Although achuete has a very mild flavor it also gives out a distinct aroma and taste.

  3. Hi, I am planning to make the kutsinta by using your recipe. How many days can I keep the kutsinta before it gets spoil?

    1. Hi Mary, kutsinta does not store well, at least based on my experience. Because of the texture and consistency, I do not think you can freeze them. Putting them in the fridge may also dry them out.

  4. Hi Bebs,

    I tried your recipe this afternoon, but I substituted the tapioca flour with 1T cornflour because I don’t have it in my pantry. The taste was perfect, they really taste like the kutsinta I know back home, but the texture was quite firm and rubbery. I was thinking that the cornflour caused it. So Im planning to go to the shop to buy the tapioca flour, is it the element that makes the kutsinta wobbly and a bit soft in the middle? Please let me know, thanks.

  5. Hi Bebs

    Thank you for your lovely receipes.

    I tried the ensaymada and it taste delicious, however mine is a little bit doughy and heavy.

    I might have put too much flour.

    What do you think I should do to make it more lighter.

    Kind Regards


    1. Hi Gem, yes, you could be right. The dough should be really sticky and could be a bit difficult to handle but try not to add too much flour. Try giving them more time to rise especially once they are in the molds. I hope it helps.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Back To Top