Kutsinta, also called puto kutsinta, is a soft and chewy Filipino steamed rice cake with an orange color and a jelly-like texture.
This version is steamed in small molds, then topped with grated coconut.
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Ingredients You'll Need
Notes and Substitutions
- Flour: I used all-purpose flour to help the kutsinta hold its shape and tapioca flour to make it chewy. For a gluten-free version, you can use rice flour instead of all-purpose flour.
- Annatto powder: Also called atsuete. It gives kutsinta its orange color without adding any flavor.
- Lye water: This gives kutsinta that chewy, firm texture. Use just a small amount because too much can taste bitter.
- Pandan extract: Optional, but it adds a light pandan flavor. Use clear pandan extract so the color stays orange. You can also use vanilla or skip it.
- Grated coconut: Freshly grated coconut is best, but frozen works too. If using desiccated coconut, soften it first with a little water.
How to Make Kutsinta (Step-by-Step)
Step 1: Make the batter
In a bowl, combine:
- ¾ cup all-purpose flour
- ¼ cup tapioca flour
- ¾ cup brown sugar
- 1 teaspoon annatto powder
Whisk until combined. Then, add:
- 1½ cups of water
- 1 teaspoon lye water
- ¼ teaspoon pandan extract
Whisk until smooth and lump-free.
Step 2: Strain the batter
Pour the batter through a fine-mesh strainer to remove any lumps.
Transfer the batter to a measuring cup with a spout so it's easier to pour into the molds.
Step 3: Grease the molds
Lightly grease the molds with coconut oil, neutral oil, or nonstick spray so the kutsinta release easily.
Step 4: Fill the molds
Stir the batter before pouring.
Fill each mold with about 2½ tablespoons.
Step 5: Steam the kutsinta
Bring the steamer water to a boil.
Wrap the lid with a clean cloth, then arrange the molds in the steamer.
Steam over medium heat for 25 to 35 minutes.
They're done when the tops are set and glossy.
Step 6: Cool and unmold
Remove the kutsinta from the steamer and let them cool slightly so they can set.
Gently loosen the edges with a small spatula or butter knife, then lift them out of the molds.
Step 7: Add the topping
Top the kutsinta with grated coconut.
You can also use toasted coconut, latik curds, or grated cheese.
Store your kutsinta at room temperature or in the fridge for up to 2 days.
Add grated coconut just before serving since it spoils quickly.
For a layered version made in one pan, try my traditional kutsinta recipe.
Tips for Making Kutsinta
- Strain the batter: Helps remove lumps for a smoother texture.
- Stir before pouring: The batter settles quickly, so stir before filling the molds.
- Wrap the lid: A cloth catches condensation so water doesn't drip onto the kutsinta.
- Cool before unmolding: This helps them set and release more easily.
Recipe FAQs
Kutsinta is a soft and chewy Filipino steamed rice cake made with lye water and annatto, then topped with grated coconut.
Yes. Kutsinta is also called puto kutsinta or puto cuchinta.
Lye water makes the kutsinta chewy and firm. Use only a small amount because too much can taste bitter.
The texture will not be the same. Lye water gives kutsinta its classic bite.
It may need more steaming time, or the batter may have had too much liquid. Let it cool before unmolding so it can set.
More Filipino Rice Cakes
- Ube kalamay: Sticky ube rice cake topped with latik.
- Espasol: Chewy rice cake dusted with toasted rice flour.
- Palitaw: Boiled rice cakes coated with grated coconut and sugar.
- Puto: Soft steamed rice cakes made with rice flour.
- Suman: Sticky rice wrapped in banana leaves.
- Sapin-sapin: Layered rice cake made with glutinous rice flour.
- Biko: Sticky rice cake made with coconut milk and brown sugar.
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📖 Recipe
Kutsinta Recipe
Equipment
- kutsinta molds
- Fine mesh strainer
- Steamer
Ingredients
- ¾ cup all-purpose flour
- ¼ cup tapioca starch
- ¾ cup brown sugar
- 1 teaspoon annatto powder
- 1½ cups water
- 1 teaspoon lye water
- ¼ teaspoon pandan extract (or 1 teaspoon vanilla extract)
- Grated coconut for topping
- Oil for greasing the molds
Instructions
- Whisk the flour, tapioca flour, brown sugar, and annatto powder.
- Add the water, lye water, and pandan extract, then whisk until smooth. Strain the batter.
- Lightly grease the molds, then fill with 2½ tablespoons of batter.
- Bring the steamer water to a boil. Wrap the lid with a cloth, then arrange the molds in the steamer. Steam over medium heat for 25 to 35 minutes, or until set.
- Let cool slightly, then unmold.
- Top with grated coconut and serve.
Notes
- Flour: All-purpose flour helps it hold its shape; tapioca flour makes it chewy. Use rice flour for a gluten-free option.
- Annatto powder: Also called atsuete. It gives color without adding flavor.
- Lye water: Gives kutsinta its chewy, firm texture. Use only a small amount, as too much can taste bitter.
- Pandan extract: Optional. Use clear pandan extract, vanilla, or skip it.
- Grated coconut: Fresh is best, but frozen works too. Soften desiccated coconut with a little water.
- Strain the batter: Helps remove lumps.
- Stir before pouring: The batter settles as it sits.
- Wrap the lid: Keeps water from dripping onto the kutsinta.
- Cool before unmolding: Helps them set and release easily.
Kristine says
Yummmmmmmmmy!!! And so easy to make! Love this!
Nora Rey says
Hello Kristine,
Yay! So happy to hear that! If you ever make it, I'd love to hear how it turns out! Enjoy!