Kutsinta Recipe (Kutchinta) - Today's Delight (2024)

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Kutsinta or kutchinta is a round, sticky brown rice cake, a popular Filipino snack made with a few ingredients and topped with grated coconut. Kutsinta is a kakanin usually sold by street vendors.

There are a few versions of Kutsinta recipe but the common ingredient is lye water to give it a chewy texture.

Kutsinta Recipe (Kutchinta) - Today's Delight (1)

I stored the kutsinta in a well sealed container for 3 days in the fridge and it came out not hard and still chewy.

Just make sure the lye water measurement is 2 teaspoons.

You may grate coconut in advance and place it in the freezer. When ready to use, leave it for a few minutes in room temperature to thaw.

Kutsinta Recipe (Kutchinta) - Today's Delight (2)

Tips in Making Kutsinta

1. After mixing all the ingredients run it through a sieve for a smooth consistency.

2. Lightly brush each mold with vegetable oil before pouring mixture.

3. Pour mixture in mold to about ¾'s full.

4. Cover steamer lid with cheese cloth or kitchen towel to absorb dripping droplets of water. You don't want water dripping in the mold.

5. When done, set it aside to fully cool.

6. Use a pointed spatula to loosen the edges. It should be completely cool, easy to remove from mold plus you get a rounder kutsinta.

7. Serve with grated coconut. Prepare grated coconut in advance, if you like.

How to Make Kutsinta

Watch my video “How to make Kutsinta”. You’ll be amaze it is easy to make and in no time you are ready to devour this delicious kakanin.

Satisfy your craving with this kutsinta recipe today! Magluto na tayo.

Kutsinta Recipe

Recipe

Kutsinta Recipe (Kutchinta) - Today's Delight (3)

Kutsinta Recipe (Kutchinta)

Kutsinta is a popular Filipino snack made with glutinous rice flour, lye water and other ingredients topped with grated coconut.

5 from 4 votes

Print Pin Rate

Course: Snack

Cuisine: Filipino

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 3 people

Calories: 371kcal

Ingredients

  • ¼ cup glutinous rice flour
  • ¾ cup all purpose flour
  • 2 teaspoons lye water
  • ¾ cup brown sugar
  • cup water
  • 1 teaspoon powdered achiote dissolved in 2 teaspoon of water, take the water from the 1 ½ cup water this recipe calls for or use 2 teaspoons of annatto seeds dissolved in 2 tablespoons of water
  • vegetable oil to coat mold
  • grated coconut for topping

US Customary - Metric

Instructions

  • In a bowl, put all the dry ingredients. The all-purpose flour, glutinous rice flour and brown sugar. Mix well.

  • Add ½ cup of water at a time to the mixture. Mix every time you add water until mixture is thoroughly dissolved and smooth.

  • Add lye water and the achiote mixture. (Note: Take the water to dissolve the achiote from the 1 ½ cup this recipe calls for.)

  • Get another bowl and pour mixture through a strainer to get rid of lumps for a smoother consistency.

  • Add 8 cups of water in the steamer. Bring to a boil.

  • Brush each mold lightly with vegetable oil and pour mixture to about ¾ full on each mold.

  • Steam for 45 minutes or poke one or two of the kutsinta with a toothpick. If toothpick comes out clean then it is cook already. Remove from heat and let it cool down before removing from the mold.

  • Use a pointed spatula to loosen it from the mold and transfer to a plate. Sprinkle the top of each kutsinta with grated fresh coconut.

  • The mold I used was almost 3 inches wide x 1 inch height and came up with 14 kutsinta. If your mold is smaller you’ll end up with more servings.

Notes

1. Wait till it cools down before using a pointed spatula to get it out of the mold. It is easier to remove it plus you get a rounder shaped kutsinta.

2. You may substitute the glutinous rice flour with tapioca starch using the same measurement.

3. Wrap the steamer lid with cheese cloth so water doesn't drip on the kutsinta making it mushy.

4. I had it in the fridge for 3 days and it was still soft to touch and chewy. But longer than 3 days I’m not really sure if texture will harden.

5. I used frozen grated coconut.

Nutrition

Serving: 4pieces | Calories: 371kcal | Carbohydrates: 88g | Protein: 4g | Sodium: 22mg | Potassium: 106mg | Fiber: 1g | Sugar: 53g | Calcium: 54mg | Iron: 1.8mg

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Reader Interactions

Comments

    Leave a Comment

  1. Myra C

    Kutsinta Recipe (Kutchinta) - Today's Delight (8)
    Recipe was easy to follow. The hints really helped. They turned out perfect!

    Reply

  2. Marie J.

    Kutsinta Recipe (Kutchinta) - Today's Delight (9)
    Easy and tasty! I thought it was hard to make kutsinta. Thank you for the recipe.

    Reply

    • Fortune

      Glad you enjoyed it!

      Reply

  3. Vivian Dulkiewicz

    Kutsinta Recipe (Kutchinta) - Today's Delight (10)
    It was a perfect kutchinta I made with your recipe a few weeks ago and I am making another one now that is why I came back to your recipe. I am using a dessicated coconut, dried one that is used when you make a macaroon. Just have it in a bowl and put water just to make it moist and sugar for the taste. Its a perfect substitute for the fresh grated coconut toping. Best regards.

    Vivian Dulkiewicz

    Reply

    • Fortune

      I'm glad it came out perfect! Enjoy your next batch. In fact, I'm craving it myself. Thank you for leaving a wonderful comment.

      Reply

Kutsinta Recipe (Kutchinta) - Today's Delight (2024)

FAQs

What is the substitute for lye water in making kutsinta? ›

Lye water (or potassium carbonate) is a traditional ingredient that contributes to the unique chewy texture of Kutsinta. However, if you prefer to avoid lye water, you can substitute it with baking powder & water mixture for a slightly different texture.

How long can you keep kutsinta in the fridge? ›

How to serve and store
  1. Kutsinta are traditionally served for breakfast, midday snacks, or after-meal desserts. ...
  2. Top the steamed cakes with grated coconut (niyog) or toasted desiccated coconut (budbod). ...
  3. To store, transfer to a container with a tight-fitting lid and refrigerate for up to 3 days.
Apr 11, 2024

What country is Kutsinta from? ›

Puto cuchinta or kutsinta is a type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins.

Why is my kutsinta bitter? ›

Too much lye water or baking soda can also taste bitter. To avoid this, measure the ingredients accurately and follow the recipe instructions closely. Another possible reason for bitterness is overcooking the kutsinta.

What is the best substitute for lye water? ›

Salt crystals or powders that do the same job as lye water include:
  • bicarbonate soda (bicarb)
  • sodium carbonate.
  • sodium bicarbonate.
  • lye salt.
  • uvusaaru.
  • combo.
  • soda ash.
  • magadi soda.

How to make your own lye? ›

To make lye in the kitchen, boil the ashes from a hardwood fire (soft woods are too resinous to mix with fat) in a little soft water, rainwater is best, for about half an hour. Allow the ashes to settle to the bottom of the pan and then skim the liquid lye off the top.

Should lye water be refrigerated? ›

Given that lye is toxic, keeping it in either the refrigerator or pantry is risky. If you drink it by accident, the possible consequences range from an upset stomach to needing immediate surgery to save your life, depending on the concentration. Keep it with other toxic household substances.

Where does black Kutsinta come from? ›

Black Kutsinta is a Filipino rice cake derived from Kutsinta, which has a brown-reddish hue from brown sugar and annatto or achuete. Black Kutsinta is made the same way as my Kutsinta, with tapioca flour, all-purpose flour, and brown sugar.

How many calories are in Kutsinta? ›

Squash Kutsinta. Boiled, mashed squash is added to all-purpose flour dissolved in melted sugar. Lye solution is added to well blended mixture, poured into muffin pans and steamed. One piece of cooked kutsinta weighing about 45 g contains 91 calories, 1.1 g protein and 20 mcg RE.

What is the English of kutchinta? ›

kutsinta (a red or yellow steamed rice cake with a chewy, jelly-like consistency, popular in the Philippines)

Why is my kutchinta hard? ›

Less water will result in a tougher cuchinta, and more water will create a softer consistency. Atsuete/annatto powder- enhances color.

What is Kutsinta in Chinese? ›

The word 'Kutsinta' comes from the Chinese word 'Kueh Tsin Tao'. The word 'Kush' in Hokkien language means a little cake or cookie for snack, more often steamed than baked.

How long can you keep Kutsinta? ›

Taken out when the top has completely set – the top is firmer. If you are not serving it right away, don't put the grated coconut until you are serving and/or eating. It will keep in the fridge for up to 3 days.

What is lye water? ›

Lye water is a food-grade alkaline water used in some recipes to help with texture or colour. For example, lye water gives Pretzels their signature dark brown colour and taste. For Mooncakes, a small amount of lye water is used to give the dough a deep, golden colour.

Why is my flour bitter? ›

One of the telltale signs of old or stale whole wheat flour is its bitter taste. As the bran in the flour becomes rancid, it imparts an unpleasant bitterness to your baked goods. This bitterness can overpower the natural flavors of your recipes and leave a less-than-pleasant aftertaste.

Can baking soda replace lye water? ›

It's very easy, and inexpensive, to prepare a homemade version as a substitute. You only need two ingredients for homemade lye water: Baked baking soda and water. Mix them at a 1:4 ratio. Then you're ready to use it!

What is the purpose of lye water in baking? ›

From the research on google, it says that lye water allows the flour to absorb water better and makes it more elastic. The lye water can also be used as a preservative and neutralize the acid. Since lye water is a bit bitter, it is common to add vinegar when eating wonton noodles to cover the bitterness.

How to make alkaline water for baking? ›

Add ½ to 1 tsp (3-6 g) of baking soda into 8 oz (237 mL) of water. Baking soda is a natural cooking ingredient that's also highly alkaline.

What is the ratio of lye to water? ›

Water:lye ratio of 2.33 means there are 2.33 grams of water for every 1 gram of alkali. If you prefer ounces, substitute "ounce" wherever you see "gram" in these examples. These all mean the same thing -- 1.5 parts alkali to 1 part water, all measured by weight.

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