Kutsinta
A straightforward and foolproof kutsinta recipe that offers a chewy, delicious Filipino snack, perfect for first-timers and busy cooks.
Servings: 12 pieces
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup brown rice flour Super important for real kutsinta flavor, don’t swap with white!
- 1 cup all-purpose flour Sold everywhere
- 1 cup packed brown sugar Dark is best
- 2 cups water Filtered or tap water is fine
- 2 teaspoons lye water Try finding this in an Asian store
- 1/2 teaspoon annatto powder Optional but gives a nice color
- to taste grams fresh grated coconut For topping
Instructions
Preparation
- Grease mini muffin molds or silicone cups lightly to prevent sticking.
- In a bowl, mix brown rice flour, all-purpose flour, brown sugar, and annatto powder (if using). Stir to break lumps.
- Gradually add water while stirring until the batter is smoothly blended.
- Add lye water and mix well. The batter will thin out and have a slight odor, which is normal.
- Pour the batter into the molds, filling them two-thirds full.
Cooking
- Place the molds in a boiling steamer. Cover with a cloth before placing the lid to keep water droplets from falling on the kutsinta.
- Steam for about 35 to 40 minutes or until they look glossy and do not jiggle when tapped.
Cooling
- Allow the kutsinta to cool slightly before removing them from the molds.
Notes
Steamed fresh, these taste their best! Adding coconut on top is a must, unless you dislike it. Ensure the steamer water is boiling before adding molds to achieve puffiness. There are a few hacks to prevent sticking, such as greasing the molds well.