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Home > Dessert + Sweets

Kutsinta

BY :Bebs | Published: 04/17/ 2020 | Updated:05/25/ 2020 | 122 Comments

RECIPE VIDEO PRINT
5 from 30 votes
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Kutsinta or Puto Cuchinta is a native Filipino delicacy snack that are small steamed sticky rice cakes. A simple and healthier snack alternative.  Brown sticky rice cake served on plate with grated coconut

 

What is Kutsinta?

Kutsinta is a native sweet Filipino snack that are made by steaming sticky rice. 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 tandem, you will always see them sold or served next to each other.

Sweet brown steamed sticky rice cakes.

But between the two, I especially like the kutsinta more. 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 delicious and make great snacks or breakfast. 

Easy Kutsinta Recipe

What is it made of?

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, holds its shape better but still soft and chewy.

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 used the alternative. However, 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 got myself 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!

Ingredients for Kutsinta

 

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. Another great Filipino treat!

How to make Kutsinta

Kitsinta Recipe
Print Review

Kutsinta

5 from 30 votes
Kutsinta is a native Filipino snack that are small sweet steamed sticky rice cakes. It is brown or reddish in color from brown sugar and enhanced with achuete.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Course :Dessert, Snack
Servings =16 small
Print Recipe Rate this Recipe

Ingredients
 

  • ½ cup all-purpose flour
  • 3 tablespoon tapioca flour
  • ½ cup brown sugar
  • 1 cup water
  • 1 teaspoon lye water - see NOTE
  • 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 (¾) full and steam for 30-40 minutes or until top is set when touched.
  • Remove from heat and allow to cool before removing from molds.
  • Serve with grated coconut.

Notes

If using desiccated coconut: In a bowl, add about a quarter cup of water to half a cup of desiccated coconut and mix really well. Make it ahead of time, like 30 minutes earlier so it can sit for a couple of minutes to absorb the liquid, make sure to mix from time to time. Adjust the measurements as needed.
If you need to make more kutsinta, triple the amount of this recipe. The ratio of all-purpose-flour to tapioca flour is 3:1
About LYE Water. It is known as Lihiya in Filipino. if you like it softer or less firm then reduce the amount to ½ teaspoon.

Nutrition

Calories: 45kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 13mgFiber: 1gSugar: 7gCalcium: 6mgIron: 0.3mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

  This Kutsinta recipe was originally posted in November 2016. Updated in April 2020 to include new photos and recipe video. Recipe remains the same.

Kutsinta is a native sweet Filipino snack traditionally made from sticky rice. | www.foxyfolksy.com

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  1. Maria says

    December 09, 2022 at 11:26 pm

    5 stars
    My first time trying your recipe. The kutchinta turned out amazing!!
    I had to leave it out overnight coz we had to buy a bigger steamer and cheese cloth!! But it still turned out fine! Cant wait to try the other recipe since I have a whole bottle of lye water to use!

    Reply
  2. Jessie says

    July 11, 2022 at 11:15 am

    Can this be frozen?

    Reply
    • Bebs says

      July 12, 2022 at 11:37 am

      I would not really recommend it.

      Reply
  3. Emily says

    April 08, 2022 at 6:20 am

    5 stars
    Bebs,

    Just inquiring if I can steam two trays of kuchinta at a time. And if yes, do I still use the same time frame?

    Thank you.

    Reply
    • Bebs says

      July 12, 2022 at 12:27 pm

      You may but the time will be different. I would suggest also switching the top and bottom trays in between steaming.

      Reply
  4. Pat Ancheta says

    March 07, 2022 at 12:47 pm

    5 stars
    Thank you….Thank you…Thank you for this simply and delicious recipe !!!
    My first batch we cooked Kutsinta for 30 minutes and turned out ok.
    Second batch we cooked Kutsinta for 40 minutes and turned out perfect!!!
    For coconut I followed your instructions and turned out perfect in my book!
    Growing up Kutsinta was always my favorite Filipino dessert and I am so happy I found a great recipe…..

    Reply
  5. May says

    October 22, 2021 at 10:24 pm

    Hi! I'm glad I found your website. I made your spanish style sardines recipe and it came out great! For this recipe, is tapioca flour the same as cassava flour? Thanks for your reply.

    Reply
    • Bebs says

      October 27, 2021 at 2:42 pm

      Hi May, in some cases I would say yes as some brands sell them under the same branding, but technically, tapioca flour/starch is the same as cassava starch but not the same as cassava flour.

      Reply
  6. Odeth says

    August 20, 2021 at 2:06 pm

    5 stars
    Finaly, I found the perfect Kutsinta recipe!

    I’ve tried different recipes of Kutsinta and always never got the perfect texture.
    Thanks for sharing!

    Reply
  7. Locelle says

    July 23, 2021 at 1:32 pm

    5 stars
    Nice, I'll try

    Reply
  8. Sheila says

    July 15, 2021 at 4:24 am

    Hi Bebs, thank you for sharing Kutsinta Recipe, it’s perfect. I been bringing this to our friends parties and they loved it. Been trying this for a long time and not successful, I read all your blog about this recipe and found the mystery of my failure. It’s the lye water. Now I will always make kutsinta. Also for everyone if you used stainless steel steamer you always put a cloth on the lid vs the bamboo steamer you don’t need to put a cloth on the lid. I’ve been using the bamboo steamer for awhile and there’s no droplet of water.

    Reply
    • Bebs says

      July 16, 2021 at 12:11 am

      Hey Shiela, thanks for sharing that tip about bamboo steamers.

      Reply
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