“Kutsinta is a popular Filipino kakanin made from all-purpose flour, tapioca flour, brown sugar, water, annatto powder and lye water. It’s perfect for breakfast and snack, or serve it as dessert at parties and potlucks.”

Kutsinta or Cuchinta is one of the most well-known steamed cake in the Philippines. I mean, who wouldn’t love the chewy and soft texture of this kakanin especially when you topped it with grated coconut, classic!

Kutsinta is simply made of all-purpose flour, tapioca flour, brown sugar, water, annatto powder and lye water. Making this steamed cake is also quite simple and require very little effort.

So this recipe is worth trying if you were thinking about what to serve your family. They make a fantastic breakfast, snack, or dessert. This recipe results in a smooth, silky, and not overly sweet kakanin.

When I was a child, my mom used to buy us kakanin like sapin-sapin, tamales, suman, biko, puto or kutsinta as pasalubong from the market. These type of kakanin is typically sold in the local market or sometime being peddled by street vendor. She usually bring us the puto and kutsinta, I believe the two go together like peanut butter and jelly; you will always see them being sold or served together.

But out of the two, I really prefer the kutsinta because of its gooeyness. I particularly liked eating it with shredded coconut because of the nutty taste and they are pretty filling as well. Now, I can easily make kutsinta at home when I’m craving for it.

WHY YOU’LL LOVE IT

• So easy and quick to make. Just combine and mix all the ingredients in a bowl, then steam.
• Delicious and filling. You’ll love the chewy texture and slight sweetness elevated by the grated coconut toppings. You feel full and satisfied.
• Perfect for gifts and potlucks. You can easily bring this on celebrations and trust me, it will be gone in no time.
• Great for business. Since it is simple and ingredients are affordable, you can easily sell this during upcoming holidays.

WHAT IS KUTSINTA

Native to the Philippines, kutsinta is a sweet snack known by its chewy, gelatinous, and sticky texture. It is prepared by combining water, tapioca flour, all-purpose flour, brown sugar, annatto powder and lye water. Then it is steamed until firm and usually topped with grated coconut.

It is distinguish by its orange color made by using annatto or achuete as food coloring. The classic kutsinta also uses brown sugar as the sweetener which gives it a deeper brown color. Currently, you will different flavors of this dish such as ube kutsinta, and pandan kutsinta among others.

Kutsinta can be found all across the Philippines. It is commonly marketed alongside puto and is eaten as a merienda or snack all year long.

KUTSINTA INGREDIENTS

Here are the list of simple ingredients in making the classic kutsinta:

• All-purpose flour gives the cake its structure.
• Tapioca starch/flour acts as a thickener of the kutsinta.
• Brown sugar is the primary flavor and sweetener of the steamed cake.
• Annato powder aka atsuete gives kutsinta its primary flavor and orange-like color.
• Water should be measured correctly so you will have a perfect steamed cake.
• Lye water (also known as Lihiya, or lihia) is one of the main components in this recipe which gives the kutsinta its soft yet chewy texture.
• Grated coconut or cheese for garnishing.

WHAT IS LYE WATER?

Lye water also known as Lihiya or lihia in Filipino, is a potent (caustic) liquid that can be used safely in very small amounts in cooking and baking. It boosts the Ph level of the dough for a deeper color and a springier texture, and is a crucial component in the preparation of kutsinta or pichi-pichi as well as Chinese moon cakes, bagels, pretzels, and ramen noodles.

The kutsinta’s soft and chewy texture is a result of the lye water. It only takes a few drops to improve the texture of this cake. However, be careful not to add too much as it could give the kutsinta a bitter taste.

HOW TO MAKE KUTSINTA

Kutsinta preparation is really simple.

First, prepare the steamer and grease the molds.

Then simply combine water, tapioca flour, all-purpose flour, brown sugar and mix until well combined.

Add the annatto powder and lye water and continue mixing until fully incorporated.

Sieve the mixture and add about ¾ full of the mixture in each mold.

Steam in low heat for about 25 minutes or until the toothpick inserted in the center comes out clean.

Transfer to cooling rack and remove from the mold using a toothpick or rubber spatula.

Top with grated coconut or cheese before serving.

RECIPE TIPS

Here are some helpful tips in to make a fool-proof kutsinta:

• Depending on the type of brown sugar you choose, you can use more or less annatto/ atsuete powder to intensify the color.
• If you’d prefer not to use lye water or don’t have access to it, you can substitute baking soda solution, please see FAQ.
• Use lukewarm water to ensure that the sugar and flour are thoroughly dissolved.
• I used medium puto plastic molds and greased with oil, but you can also use silicone molds that doesn’t require greasing (it saves you time).
• The recipe yield will vary depending on the size of the molds you use.
• Before making the mixture, prepare the steamer and grease the molds for a more efficient process.
• After combining all the ingredients, strain the batter through a fine mesh sieve to get rid of lumps.
• Fill the mold with the mixture about 3/4 full.
• Since the flour has a tendency to sink at the bottom, stir the mixture thoroughly in between pouring into the molds. Don’t leave it on the counter for too long; steam it as soon as possible.
• Wrap the lid with a kitchen towel or cheese cloth to lessen water dripping into the mixture. The mold shouldn’t have any water dripping in it.
• Use a mild boil or simmer to get a silky smooth top and to prevent the kutsinta from sinking in the centre. The top of the kutsinta becomes wrinkled from continual high heat steaming.
• To loosen the edges, use a toothpick or spatula. It would be easy if it is cooled completely.
• Serve kutsinta and grated coconut on a separate bowl to prevent spoilage. Do not top with grated coconut unless it is ready to serve as coconut easily gets spoil.

FREQUENTLY ASKED QUESTIONS

Is it possible to make kutsinta without annato powder?

Yes it is. The annatto powder is just being used in kutsinta as a food coloring. If left out, your kutsinta will become light brown instead of orange.

What can I substitute for lye water?

It is incredibly simple and affordable to make a homemade alternative. To make homemade lye water, just dissolve ¼ teaspoon of baking soda in 1 cup of water then boil the mixture for 5 minutes. You just need to double the serving if using the substitute.

HOW TO SERVE

Like puto, these steamed rice cakes are typically serve as breakfast, snack, or a dessert after a meal. You can also serve kutsinta at birthday parties, Christmas, or New Year’s celebration.

Kutsinta is usually topped with grated coconut or sometimes grated cheese. If you’re feeling indulgent, you can try to put some dulce de leche on top.

Kutsinta pairs well with the following delicious Filipino dishes:

• Filipino spaghetti
• Baked macaroni Filipino-style
• Pancit bihon
• Pancit lomi
• Pesto pasta with tuna
• Lasagna

HOW TO STORE

You can store leftover kutsinta (without toppings) in a container with a tight-fitting cover in the refrigerator. It will be good for up to three days.

When ready to serve, add grated coconut on top.

If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!

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