Dessert

Kutsinta: Filipino Brown Rice Cake with Coconut

Original name: Kutsinta (Brown Rice Cake with Coconut)

Prep

15 minutes

Cook

50 minutes

Servings

FilipinoEasyMerendaSnackDessertVegetarianVeganGluten FreeDairy Free

About this dish

Kutsinta is a chewy, sticky rice cake that takes me straight back to my Lola's kitchen in Manila. Made with rice flour, brown sugar, and lye water, it's steamed until tender and served with freshly grated coconut.

This beloved merienda is a celebration of simple ingredients and the warmth of Filipino home cooking.

Ingredients

UK and US measurements are both included for every recipe.

rice flour

grain

250 g (2 cups)

Imperial: 2 cups

brown sugar

other

200 g (1 cup, packed)

Imperial: 1 cup packed

water

liquid

500 ml (2 cups)

Imperial: 2 cups

lye water

other

5 ml (1 teaspoon)

Imperial: 1 teaspoon

freshly grated coconut

other

120 g (1 cup)

Imperial: 1 cup freshly grated

banana leaves (for lining)

other

2 leaves

Method

Mix the batter

PT10M

In a large bowl, combine the rice flour, brown sugar, water, and lye water. Stir until the sugar is completely dissolved and the batter is smooth, with no lumps.

Rest the batter

PT15M

Cover the bowl and let the batter rest for 15 minutes. This allows the rice flour to hydrate and results in a better texture.

Prepare the steamer

PT10M

Meanwhile, bring water to a boil in a steamer. If using, cut banana leaves into small pieces and use them to line the moulds (or silicone muffin cups). This adds a subtle aroma and prevents sticking, but you can also grease the moulds lightly.

Fill the moulds

PT5M

Give the batter a quick stir, then pour it into the prepared moulds, filling each about 3/4 full.

Steam the kutsinta

PT50M

Place the moulds in the steamer, cover, and steam over medium-high heat for 45-50 minutes, or until the cakes are set and a toothpick inserted comes out clean. Do not open the lid too often, as this can cause the cakes to become rubbery.

Cool and serve

PT15M

Remove the kutsinta from the steamer and let them cool completely in the moulds. Run a knife around the edges to loosen, then unmould. Serve topped with freshly grated coconut.

Equipment

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Nutrition facts

360 kcal

Calories

2 g

Protein

48 g

Carbohydrates

1 g

Fat

1 g

Fiber

100 mg

Sodium

Tips

For the smoothest batter, let the mixture rest for at least 15 minutes and stir well before pouring.
Use steaming moulds that are about 2 inches in diameter for the classic kutsinta shape.
If you don't have banana leaves, you can lightly grease the moulds or use silicone muffin cups.
Kutsinta are best enjoyed the same day, but they can be stored in an airtight container for up to 2 days and steamed again to soften.

Serving suggestions

Serve warm or at room temperature, topped with freshly grated coconut.
For.
For an extra special touch, add a sprinkling of toasted sesame seeds or a drizzle of latik (coconut caramel sauce).

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Recipe by

Miguel Santos

Specialises in Filipino cuisine

Miguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.

Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.