Kutsinta or Puto Cuchinta is a native Filipino delicacy snack that are small steamed sticky rice cakes. A simple and healthier snack alternative. 
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.
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.
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!
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!
Printable Recipe
Kutsinta
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
Nutrition
This Kutsinta recipe was originally posted in November 2016. Updated in April 2020 to include new photos and recipe video. Recipe remains the same.
Jose says
I came…I saw…I conquered, thank you for the recipe 😁
MLee says
Great recipe and consistency. I added grated (frozen) langka! Thank you for sharing this recipe. People at work wants to place an order from me.. I just tell them about your website and they can do it themselves as it can be tedious to steam from the individual kutsinta molds. Lol
Bebs says
Hahaha...I know what you mean, but that means more visitors to our site, so that is great 😉
DIANA Dizon says
My husband said that he gives it a 10 out of 10. He was happy eating it plain as well as my daughter. This is a keeper.
Bebs says
Aaawww...thanks for the 10/10 rating, guys. Appreciate your lovely comment.
Engelbert Dela Cruz says
Will Rose Water Work?
Bebs says
The usage of rose water is not the same as lye water.
Sassy says
Thanks, I made it gluten free by substituting the all purpose flour with gluten free flour blend in one recipe, that worked well, and in a second recipe, by substituting the wheat flour with plain rice flour, that was nicer and a bit more firm. But both recipes worked. Topped with toasted dessicated coconut. Thanks, this was easy. I ended up with flour chunks in the first try, so on the second, I sifted the batter before putting in the mold and that was the way to go.
Bebs says
Good job, Sassy! Thanks for sharing your gluten-free version of our Kutsinta recipe and for the 5 stars.
Nora Vilma Balderama says
Great recipe. thank you for sharing ☺️
krissa Tenorio says
I tried so many recipes but this one stands the most. Thank you very much po for sharing your recipe. I cook as instructed in recipe i even cooked it for an hour but the top is not fully cooked. Can i make it high temperature?
Bebs says
Try adding just a bit of your lye water. Increasing the heat will not make it set if the consistency is wrong. Some lye water have different ratio.
Rafz Gallardo says
thanks for sharing this recipe! to be honest, id been using your recipe since covid time pa, hindi lang ako pala comment sa recipes na natatry ko 😂.. im Bahrain based and far away from the capital where we can able to buy filipino food, and way back then, sa sobrang miss na namin ang filipino delicacies, browsing your blogs helped alot!
kutsinta is now my staple, everytime na may time ako magluto pang pot luck in every ocassion😁.
and to share to u and ur visitors, some important points i found which may help:
* copying ur recipe but not adding the atsuete (kasi nd ako palagamit ng atsuete at malayo din ang bilihan😝) instead, i use the brown sugar or dark brown sugar to achieve the dark color of kutsinta, moreover (dapat yung dikit dikit na klase ng asukal, nd po yung buhaghag) to be more chewy.
* ang tapioca flour should be like cornstarch texture instead of All Purpose flour texture (2 klase kasi ang tapioca flour d2 sa area ko - depende siguro kung san bansa nila na-import 😂)
* sometimes nagiging watery ang top ng kutsinta pag naluto, but it definitely fine, itapon lang ang extra water, at kapag lumamig na nagiging maganda pa rin ang texture at lasa 😊.
thanks for patiently reading .😘
Bebs says
Hi Rafz, these are really good tips specially for our kababayan in the same area as you. Thank you so much for giving your time to share these mine of information. Ingat ka lagi and hope to read more comments from you.
JUFEL SANDRA says
Made this and its really yummy. This was our childhood meryenda.. the last time i had it was about 10 years ago. Until i found this recipe and i tried making it. And i was delighted with the outcome🥰 i made dulce de leche and it was perfect combination. Thanks for sharing ur recipes🥲
Dhorz says
I really don't understand I can't click the 5th star. Sorry... If I could give 10 I will love to do that....
Dhorz says
It was perfect! Thank you! Though I lessened the sugar the texture is perfect as I said. Thanks a bunch.
... 🤗
Beth Spitz says
I made the kutsinta. Followed the recipe. But the top is watery. What went wrong? Pls help.
Bebs says
Try putting a cloth to the lid so the collected vapors will not drip back to the molds.
Epi says
Thank you so very much for this clear and detailed recipe, including the background story. I don't have the individual cups so steamed the whole thing in a heat-resistant glass container, making sure that it was a thin as the usual kutsinta. It turned out perfectly and now I'm enjoying it with grated coconut for breakfast. Plan to double the recipe next time.
Maria says
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!
Jessie says
Can this be frozen?
Bebs says
I would not really recommend it.
Emily says
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.
Bebs says
You may but the time will be different. I would suggest also switching the top and bottom trays in between steaming.
Pat Ancheta says
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…..
May says
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.
Bebs says
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.
Odeth says
Finaly, I found the perfect Kutsinta recipe!
I’ve tried different recipes of Kutsinta and always never got the perfect texture.
Thanks for sharing!
Locelle says
Nice, I'll try
Sheila says
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.
Bebs says
Hey Shiela, thanks for sharing that tip about bamboo steamers.