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. I 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. I’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!
In 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!
- 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
- Slightly grease your kutsinta molds with oil and set aside.
- In a bowl, combine the all-purpose-flour, tapioca flour and sugar.
- Add in the water and stir until sugar is dissolved and mixture is smooth.
- Add the annatto/achuate powder and mix well. Then stir in the lye water.
- Fill the molds about three quarters (3/4) full and steam for 40 minutes or until top is set when touched.
- Remove from heat and allow to cool before removing from molds.
- Serve with grated coconut.
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.