Kutsinta
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!
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Kutsinta
INGREDIENTS
- 1/2 cup all-purpose flour
- 3 tablespoon tapioca flour
- 1/2 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 (3/4) 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.
VIDEO
RECIPE NOTES
This Kutsinta recipe was originally posted in November 2016. Updated in April 2020 to include new photos and recipe video. Recipe remains the same.
Hi am riwena I don’t have Tropicana flour can I use cornstarch thanks
Hi Rowena, cornstarch works differently. Other recipes just use sticky rice flour…
hi.. i want to try this recipe but i don’t have tapioca or cassava flour.. can i use cassava starch instead?? thank you..
Cassava starch is actually the same as tapioca flour.
Can I use tapioca starch?
Yes, it is same as tapioca flour.
Hi i do not have annato powder but i have orange gel food color that i use for baking, can i use that instead? Or does annato powder adds flavor?
What i have is the whole achuete not the powdered ones.
Hi Olivia, achuete seeds can also be use. Take 2 tablespoons of achute seed and pour 1/2 cup hot water over it and steep it for 20 minutes. Strain and use it to replace some of the water in the recipe. Just add enough until the desired color is achieved.
is it 1/2 t or 1 t of lye water?
Hi Jo, thanks for bringing that up. You can use as less as 1/2 teaspoon up to 1 teaspoon. Lesser means softer while more will yield firmer Kutsinta.
Your recipes never fail. I nailed it. Thank you so much.
I wish I can share photos of my Kutsinta. So delish!
Hope you are keeping well. ❤️
Hi MG, thanks for your lovely comment. You can send the photos to our FB or IG page or thru email, I would love to see it. Hope you are safe and well as well…
Hello! I just want to ask, where did you get your kutsinta molds from? Kutsinta is one of my favorite merienda; I’m excited to try this recipe!
Hi Sarah, I got them from our market but I also found some in a baking supply store and in supermarkets.
Actually that is my favourite,Malaysia call kaswi ,Ingredients is exactly same but add flame stone paste
Hi Mas, thanks for sharing that info and for the 5 stars…
Just made this kutsinta today for my friends birthday and it was really good. I followed exactly the recipe and it came out perfect. I made double recipe and yields 19 pieces on a normal size puto molder. Thank you so much for this recipe.
Happy to hear that Nikki! Thanks for the 5 stars…
I dont have rice flour,can i used rice starch instead??
Hi Aireen, I am not really sure if they can be used interchangeably. I haven’t used rice starch before.
How do you store this? And any tips to reheat? thanks
You can put it in an airtight food container and place it in the fridge for maybe a day or maybe some days but Kutsinta is best eaten on the same day.
Can I use steamer tier for this? thanks
Hi Leah, yes you could. I usually do. Just note that they may not cook at same time, top or higher tier usually take a little longer.
Hi, I’ve seen your pichi-pichi recipe and you used a baking soda solution instead of lye water. Can I use it in this recipe?
Hi gail, I am afraid it did not work for Kutsinta when I tried it as well. It did not made it firm enough.
Hi Bebs, I wanted to make kutsint a bit since I don’t have lihia (haven’t checked the asia laden here yet), do you think it’s possible to use potash (pottasche) instead of lye water? What would the probable amount be? Many thanks!
Hi Tina, I haven’t tried it using potash so I am not sure if you can use it for this recipe.
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.