Dessert
Kutsinta Snack
About this dish
Kutsinta, with its sticky-sweet caramel color and chewy rice cake texture, is almost always paired with freshly grated coconut for that extra pop of flavor and texture. Made from rice flour, lye water, and brown sugar, this delicacy softens beautifully and glistens like amber under the lights of a market stall.
Make a batch at home to savor that bahay-sari-sari vibe—it pairs just as well with morning coffee as it does with afternoon merienda.
Ingredients
UK and US measurements are both included for every recipe.
rice flour
grain350 g
Imperial measurement: 2 3/4 cups
brown sugar
other150 g
Imperial measurement: 3/4 cup packed
water, about 700 mL
liquid700 mL
Imperial measurement: almost 3 cups
lye water
liquid5 ml (about 1 tsp)
Imperial measurement: about 1 tsp (less for thicker mixture; just mention it. Actually, convert content properly is correct so 1 tsp small)
annatto powder (or a couple drops of orange food color)
spice1 tsp
freshly grated mature coconut (for serving)
fruitas needed, about 100 g
Imperial measurement: 1 scant cup for topping
Method
Whisk the dry base
2 minsIn a large mixing bowl, whisk rice flour, brown sugar, and annatto powder until blended, breaking any lumps gently.
Add water gradually
3 minsPour in most of the water while stirring, about 550 mL. Stir until the sugar dissolves. The batter should be fairly thin like double cream. Add 1 tsp lye water.
Rest the mixture
12 minsLet the batter rest at room temperature for 10–15 minutes. Then give it a gentle stir from the bottom (will it settle—don't mix it fierce).
Prepare the steam
“racketed? Should be N, but In output i need duration — remember for this item use full minutes?”Arrange your ramekins or cupcake pans (not muffin size—really just small baking molds naman) inside a steamer that is partially heated; enough water to stay vigorous whole time.
Equipment
- Large mixing bowl
- Whisk
- Measuring cup set
- Measuring spoons
- Food-safe lye water
- Small molds or ramekins (about 1/4 cup each)
- Steamer with cover
- Cooling rack
Nutrition facts
Tips
- If you want soft kutsinta without hitting overly tricky baking chems approach safely, nope words need real.
Serving suggestions
- Serve warm, fresh from the still-steamed moment while they are ultra sticky, decorated with fresh grated coconut.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.