Kutsinta, also called Puto Cuchinta, is known for its chewy, jelly-like texture and vibrant orange color from annatto. Topped with freshly grated coconut, it's a Filipino favorite you can effortlessly prepare at home using just one bowl.
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Ingredients you'll need
Notes and substitutions
- Flour: I'm using a combination of all-purpose flour for structure and stability, and tapioca flour for its chewy texture. For a gluten-free option, rice flour can replace all-purpose flour for a softer, lighter texture. Cassava flour or glutinous rice flour can replace tapioca flour for a different kind of chewiness and flavor.
- Annatto Powder (Atsuete): It's mainly used for its unique orange or reddish-brown color without impacting the flavor. You can choose to skip it if color doesn't concern you.
- Lye Water: This alkaline solution, used in small quantities, provides a chewy, firm bite. It adds no flavor but can be bitter in excess. If unavailable, use equal parts of tapioca flour and all-purpose flour for that chewy texture, although the distinctive bite might not be fully replicated.
- Pandan flavor or extract (optional): This adds a light pandan flavor. Use clear pandan extract, not the bright green pandan flavoring used in some desserts, which will change the color. You can also use vanilla instead, or skip it.
- Grated Coconut: Freshly grated coconut is highly recommended. If unavailable, you can use frozen grated coconut, sold in Filipino or Asian supermarkets, or desiccated coconut, rehydrated by soaking in water.
How to make this recipe
Step 1: Combine Ingredients
In a bowl, combine the dry ingredients: ¾ cup all-purpose flour, ¼ cup tapioca flour, ¾ cup brown sugar, and 1 teaspoon annatto powder. Whisk them together until combined.
Add the liquids: 1½ cups of water, 1 teaspoon lye water, and ¼ teaspoon pandan extract. Continue to whisk until the mixture is well incorporated and free of lumps.
Step 2: Strain the Mixture
Use a fine-mesh sieve to remove any remaining lumps. For easy pouring, transfer the strained mixture into a measuring cup with a spout before filling the molds.
Step 3: Prepare the Molds
Lightly grease the molds using coconut oil, any neutral oil, or a non-stick cooking spray. This helps the kutsinta release easily and maintain their shape.
Step 4: Transfer to Molds
Pour the mixture into the molds, continuously stirring to ensure all ingredients are fully dissolved and evenly incorporated. Fill each mold with about 2½ tablespoons of the mixture, adjusting more or less depending on your preferred thickness.
Step 5: Steam
Fill your steamer with water and bring it to a boil over medium-high heat. Wrap the lid with a cloth to prevent condensation from dripping onto the kutsinta. Arrange the molds in the steamer trays.
Once the water is boiling, reduce the heat to medium and steam the kutsinta for 25-35 minutes, depending on the thickness. You'll know they are ready once the tops are set and have achieved a glossy surface.
Step 6: Cool
Remove the kutsinta from the steamer and allow them to cool; this will help them set properly and make them easier to handle.
Step 7: Unmold
Gently release the kutsinta from the molds using a rubber spatula, an offset spatula, or even a butter knife. Carefully lift them out while maintaining their shape.
Step 8: Add Grated Coconut
Sprinkle the kutsinta generously with grated coconut on top. For variations, consider using toasted coconut, latik (caramelized coconut curds), or grated cheese as toppings.
Store leftover Kutsinta at room temperature or in the fridge for up to 2 days. Add the coconut topping just before serving.
Freshly grated coconut should be kept refrigerated as it can spoil quickly.
If you'd like a layered version made in one pan, try my traditional kutsinta in a pan recipe.
Recipe FAQs
Kutsinta is a popular Filipino rice cake known for its chewy texture and vibrant color. It is considered a type of "kakanin," which refers to traditional Filipino rice-based delicacies. While modern kutsinta recipes may use various flours, they maintain the traditional rice cake essence through their preparation method and texture.
Yes, you can use rice flour as a substitute for all-purpose flour. It may result in a slightly softer texture, which some prefer, and it's also a gluten-free option.
Yes, you can make kutsinta without lye water. In my recipe, you can use ½ cup tapioca flour with ½ cup all-purpose flour to achieve a similar texture. It'll get you a texture that's pretty close to the classic kutsinta, although that distinctive bite won't be there.
More Filipino rice cakes
- Ube Kalamay: Sticky, purple rice cake made with purple yam (ube), glutinous rice flour, and coconut milk, often topped with latik (caramelized coconut curds).
- Ube Suman sa Latik: Steamed sticky rice flour with ube and latik wrapped in banana leaves.
- Espasol: A cylindrical rice cake made with glutinous rice flour cooked with coconut milk, then dusted with toasted rice flour. Ube Espasol is a variation made with ube.
- Palitaw: Sweet rice cakes that are boiled and coated with grated mature coconut, sugar, and sesame seeds or peanuts.
- Puto: Steamed rice cakes made with rice flour and sometimes coconut milk.
- Suman: Boiled rice cakes with glutinous rice and coconut milk, wrapped in banana leaves, and served with a sprinkle of sugar. Suman sa Lihiya is a variation treated with lye water, then topped with a drizzle of latik sauce made with panutsa.
- Sapin-Sapin: A layered dessert made with glutinous rice flour and coconut milk, with layers of color, each flavored differently.
- Biko: Sweet and sticky rice cake made with glutinous rice, coconut milk, and brown sugar.
Other street food recipes you may like
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📖 Recipe
Kutsinta
Equipment
- 16 kutsinta molds (also called muffin molds or puto molds)
- Fine-mesh Sieve
- Steamer
Ingredients
- ¾ cup all-purpose flour sub: rice flour (see note)
- ¼ cup tapioca starch sub: cassava flour or glutinous rice flour (see note)
- ¾ cup brown sugar light or dark
- 1 teaspoon annatto powder (see note)
- 1½ cups water
- 1 teaspoon lye water (see note)
- ¼ teaspoon pandan extract sub: 1 teaspoon vanilla extract (see note)
- Grated coconut for topping (see note)
- Oil to grease the molds
Instructions
- Combine Ingredients: In a bowl, combine the dry ingredients: all-purpose flour, tapioca flour, brown sugar, and annatto powder. Whisk them together until combined.Add the liquids: water, lye water, and pandan extract. Continue to whisk until the mixture is well incorporated and free of lumps.
- Strain the Mixture: Use a fine-mesh sieve to remove any remaining lumps. For easy pouring, transfer the strained mixture into a measuring cup with a spout before filling the molds.
- Prepare the Molds: Lightly grease the molds using coconut oil, any neutral oil, or a non-stick cooking spray. This helps the kutsinta release easily and maintain their shape.
- Transfer to Molds: Pour the mixture into the molds, continuously stirring to ensure all ingredients are fully dissolved and evenly incorporated. Fill each mold with about 2½ tablespoons of the mixture, adjusting more or less depending on your preferred thickness.
- Steam: Fill your steamer with water and bring it to a boil over medium-high heat. Wrap the lid with a cloth to prevent condensation from dripping onto the kutsinta. Arrange the molds in the steamer trays. Once the water is boiling, reduce the heat to medium and steam the kutsinta for 25-35 minutes, depending on the thickness. You'll know they are ready once the tops are set and have achieved a glossy surface.
- Cool: Remove the kutsinta from the steamer and allow them to cool; this will help them set properly and make them easier to handle.
- Unmold: Gently release the kutsinta from the molds using a rubber spatula, an offset spatula, or even a butter knife. Carefully lift them out while maintaining their shape.
- Add Grated Coconut: Sprinkle the kutsinta generously with grated coconut on top. For variations, consider using toasted coconut, latik (caramelized coconut curds), or grated cheese as toppings.
Notes
- Flour: I'm using a combination of all-purpose flour for structure and stability, and tapioca flour for its chewy texture. For a gluten-free option, rice flour can replace all-purpose flour for a softer, lighter texture. Cassava flour or glutinous rice flour can replace tapioca flour for a different kind of chewiness and flavor.
- Annatto Powder (Atsuete): It's mainly used for its unique orange or reddish-brown color without impacting the flavor. You can choose to skip it if color doesn't concern you.
- Lye Water: This alkaline solution, used in small quantities, provides a chewy, firm bite. It adds no flavor but can be bitter in excess. If unavailable, use equal parts of tapioca flour and all-purpose flour for that chewy texture, although the distinctive bite might not be fully replicated.
- Pandan flavor or extract (optional): This adds a light pandan flavor. Use clear pandan extract, not the bright green pandan flavoring. You can also use vanilla instead, or skip it.
- Grated Coconut: Freshly grated coconut is highly recommended. If unavailable, you can use frozen grated coconut, sold in Filipino or Asian supermarkets, or desiccated coconut, rehydrated by soaking in water.
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!