Kutsinta
Learn how to make Kutsinta with this easy recipe. Kutsinta is a native Filipino snack that are small steamed sticky rice cakes. A simple and healthier snack alternative. 
Kutsinta is a native sweet Filipino snack that are like small steamed sticky rice cakes. It is brown or reddish in color because it is sweetened with brown sugar that is further enhanced using annatto or achuete. It is usually eaten with grated coconut.
I remember when I was a kid, I would wake up to the sound of a peddler howling in the streets, early in the morning to sell his Puto and kutsinta for breakfast. I think the two are really inseparable like a tandem, you will always see them sold or served next to each other.
But between the two, I would always get the kutsinta. I really enjoyed eating it with grated coconut before going to school and they are quite filling.
Now that I think of it, it is kind of funny and amazing how both puto and kutsinta are traditionally made from rice, but came out to be so different.
They are also both steamed, but puto is made from regular sweet rice while kutsinta from glutinous or sticky rice. One thing they share in common is that they are both yummy and make great snack or breakfast. 
I’ve been meaning to make kutsinta for quite a while now. Well actually, I did try it once. I did not have lye water at the time and they turned out to be too sticky and soft. It was so bad, I had to throw them all away.
But since a special Filipina from Norway asked for Kutsinta recipe, I looked everywhere for lye water. Just so that I could finally make and post them here. Thanks Chona for being an avid follower of Foxy Folksy and I hope you will like this kutsinta recipe!
While I was searching the net, I found that there are 2 different kinds of kutsinta recipe. One uses a mix of glutinous rice flour and sweet rice flour. The other uses a mix of all-purpose-flour and tapioca flour. I liked the texture of the latter much better, firmer but still soft and chewy.
If you’ve read my post about Pichi-pichi and Palitaw, then you are already aware that I use desiccated coconut. Since freshly grated coconuts are hard to get by and I personally had a not so good experience with the frozen one.
By the way, if you bought a whole bottle of lye water and do not know what to do with the rest, try making pichi pichi. Mmmm..yum!
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Kutsinta
INGREDIENTS
- 1/2 cup all-purpose flour
- 1/8 cup + 1 tablespoon tapioca flour
- 1/2 cup brown sugar
- 1 cup water
- 1 teaspoon lye water
- 1 teaspoon annatto/achuete powder - - for coloring
INSTRUCTIONS
- Slightly grease your kutsinta molds with oil and set aside.
- In a bowl, combine the all-purpose flour, tapioca flour and sugar.
- Add in the water and stir until sugar is dissolved and the mixture is smooth.
- Add the annatto/achuate powder and mix well. Then stir in the lye water.
- Fill the molds about three quarters (3/4) full and steam for 40 minutes or until top is set when touched.
- Remove from heat and allow to cool before removing from molds.
- Serve with grated coconut.
RECIPE NOTES
Hello po..I’m planning to make kutsinta. Paano po kung walang tapioca flour, ano pong pede ipang substitute?thanks po
Hi Jam, I know others use rice flour (not glutinous rice flour)..I suggest you try it.
Ganun din po kaya ang amount ng rice flour kAgaya po sa tapioca?
Nope, I the measurement is different and note also that the outcome is also a bit different. Try it first with 1/2 cup of rice flour and 1/4 cup flour.
Hi Bebs, just tried the recipe today and it was good though i have one issue. Aside from it was a bit soft,,,it was a bit sticky? I followed the recipe carefully. Do you think it is a good ide to just put only 1/2 tsp of lye water? Thank you
Hi Marie, Kutsinta should be a bit soft and a bit sticky. ☺️
Hi Bhebang! Can I use paprika instead of annato/ achuete for the coloring or would that alter the taste?
Thanks! Always so excited to try all your recipes ????
Hi Rez! I would not suggest it…like you said it would alter the taste. Although achuete has a very mild flavor it also gives out a distinct aroma and taste.
Hi, I am planning to make the kutsinta by using your recipe. How many days can I keep the kutsinta before it gets spoil?
Hi Mary, kutsinta does not store well, at least based on my experience. Because of the texture and consistency, I do not think you can freeze them. Putting them in the fridge may also dry them out.
I’m gonna try this recipe looks good, but can I omit lye water .
Hi Liway, the lye water is what helps it get firm and chewy. It may not form well if you omit it.
Hi Bebs,
I tried your recipe this afternoon, but I substituted the tapioca flour with 1T cornflour because I don’t have it in my pantry. The taste was perfect, they really taste like the kutsinta I know back home, but the texture was quite firm and rubbery. I was thinking that the cornflour caused it. So Im planning to go to the shop to buy the tapioca flour, is it the element that makes the kutsinta wobbly and a bit soft in the middle? Please let me know, thanks.
i tried this recipe and it is soooo good! thank you
I am glad you like it! Thanks for the comment!
Hi Bebs
Thank you for your lovely receipes.
I tried the ensaymada and it taste delicious, however mine is a little bit doughy and heavy.
I might have put too much flour.
What do you think I should do to make it more lighter.
Kind Regards
Gem
Hi Gem, yes, you could be right. The dough should be really sticky and could be a bit difficult to handle but try not to add too much flour. Try giving them more time to rise especially once they are in the molds. I hope it helps.