Kutsinta Recipe
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!
Equipment
- Steamer
- puto or kutsinta molder
- mixing bowl and whisk or spatula
- Measuring cup and spoon
Ingredients
- 1 ¼ cup water
- ½ cup all-purpose flour
- ½ cup tapioca flour
- 2-3 teaspoons atsuete or annato powder
- ¾ cup brown sugar
- 1 teaspoon lye water
Instructions
- Prepare the steamer and grease the molds with oil or butter.
- In a bowl or large measuring cup, combine water, tapioca flour, all-purpose flour, brown sugar. 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.
- Share and enjoy!
Notes
- 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.
