Dessert

Kutsinta with Caramel Syrup

Prep

15 minutes

Cook

30 minutes

Servings

FilipinoEasySnackGluten FreeDairy FreeVegetarian

About this dish

Kutsinta is a beloved Filipino steamed rice cake that brings back memories of my Lola's kitchen—soft, chewy, and slightly sweet, topped with a rich caramel syrup that takes it over the top. This recipe stays true to the classic, using brown sugar and lye water for that distinct dark color and tender texture.

Whether for merienda or fiesta, these golden brown cakes are pure nostalgia on a plate.

Ingredients

UK and US measurements are both included for every recipe.

Rice flour

grain

250 g

Imperial: 2 cups

All-purpose flour

grain

30 g

Imperial: 1/4 cup

Brown sugar

seasoning

200 g

Imperial: 1 cup, packed

Lye water (sodium hydroxide solution)

other

15 ml

Imperial: 1 tablespoon

Coconut milk

dairy

500 ml

Imperial: 2 cups

Water

liquid

250 ml

Imperial: 1 cup

Granulated sugar

seasoning

200 g

Imperial: 1 cup

Grated fresh coconut (optional, for serving)

fruit

100 g

Imperial: 1 cup

Method

Make the Caramel Syrup

10 minutes

In a small saucepan over medium heat, melt the granulated sugar without stirring, swirling the pan occasionally until it turns deep amber. Carefully add about 1/4 cup of water (it will steam vigorously) and stir to dissolve the caramel. Simmer for a minute, then remove from heat and set aside.

Combine Dry Ingredients

2 minutes

In a large bowl, whisk together the rice flour, all-purpose flour, and brown sugar until well combined.

Add Wet Ingredients

3 minutes

Gradually pour in the coconut milk and water, whisking constantly to prevent lumps. Add the lye water and mix thoroughly until the batter is smooth and has the consistency of thin pancake batter.

Heat the Steamer

5 minutes

Fill a steamer with water and bring to a rolling boil over high heat.

Prepare Molds

2 minutes

Lightly grease a 12-cup muffin tin with a neutral oil or spray. Pour the batter evenly into each cup, filling them about 2/3 full.

Steam the Kutsinta

25 minutes

Place the muffin tin into the steamer, cover, and reduce heat to medium. Steam for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Do not let the steamer run dry.

Cool and Unmold

10 minutes

Remove the tin from the steamer and let the kutsinta cool for 5 minutes. Then run a knife around the edges and gently unmold each cake onto a plate. Let them cool completely.

Serve with Caramel Syrup

2 minutes

Drizzle the caramel syrup over each kutsinta and, if desired, top with grated fresh coconut.

Equipment

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Nutrition facts

360 kcal

Calories

2 g

Protein

40 g

Carbohydrates

3 g

Fat

1 g

Fiber

10 mg

Sodium

Tips

Always use food-grade lye water (sodium hydroxide solution) available at Asian grocery stores, do not substitute with regular water or baking soda.
If you don't have a steamer with a lid, cover the pot with a clean kitchen towel to prevent condensation from dripping onto the cakes.
To test doneness without a toothpick, lightly press the top of a kutsinta—it should spring back and feel firm but moist.
Store leftover kutsinta in an airtight container at room temperature for up to 2 days, reheat by steaming briefly to restore softness.

Serving suggestions

Serve warm or at room temperature with extra caramel syrup. Grated fresh coconut adds a nice texture contrast. These are perfect for an afternoon merienda snack alongside a cup of hot coffee or salabat (ginger tea).

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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.