Traditional Kutsinta Recipe (Steamed in a Pan)

This traditional kutsinta is made in a pan instead of the usual small molds. It has two layers with slightly different textures - a firmer, chewy bottom layer and a softer top layer.

It's the kind of kutsinta you often see displayed on a bilao and sold in slices, usually topped with grated coconut.

In my hometown, we also call this version kalamay. It's simple to make, easy to share, and perfect for merienda or family gatherings.

Ingredients You'll Need

Notes and Substitutions

• All-purpose flour: Helps the bottom layer hold its shape so the kutsinta slices cleanly.
• Tapioca flour (cassava starch): This is what gives kutsinta its chewy texture. Using too much can make it dense or rubbery.
• Glutinous rice flour (sweet rice flour): This makes a softer, slightly sticky top layer.
• Annatto (achuete): It gives kutsinta its orange color and doesn't add flavor. Annatto powder mixes easily into the batter. If using annatto seeds, soak them in hot water and use the colored water.
• Brown sugar: I like to mix dark and light brown sugar for a color that's just right. You can use either one - dark will make the kutsinta darker, while light will make it lighter. Panocha or panutsa also works well.
• Pandan flavor or extract: This is optional, but it adds a light pandan flavor. Use clear pandan extract, not the green pandan flavoring, which can change the color. You can also use vanilla extract instead.
• Grated coconut: Fresh grated coconut is best. Frozen grated coconut works too-just thaw it first. Avoid sweetened shredded coconut since it's much sweeter and drier.

How to Make Traditional Kutsinta (Step-by-Step)

Step 1: Prepare the pan and steamer

Bring water to a boil in your steamer over medium heat.

Note: I used a large pot with a rack and only needed about 1 inch of water. Just keep the water below the rack and add more if needed.

Grease an 8-inch round pan well. Kutsinta tends to stick, so make sure the bottom and sides are well coated.

You can line the pan with banana leaf or parchment paper. After lining, lightly grease it as well.

Greasing helps prevent the kutsinta from sticking and makes it easier to lift out once it cools.

Step 2: Make the bottom layer

In a large bowl, combine:

• 1 cup all-purpose flour
• ⅓ cup tapioca flour
• 1 cup brown sugar (half dark, half light)
• 2 cups lukewarm water
• 1 teaspoon annatto powder
• 1 teaspoon lye water
• ½ teaspoon pandan extract or 1 teaspoon vanilla (optional)

Whisk until the batter is smooth.

This bottom layer is the firmer layer. It has the familiar chewy texture of kutsinta and helps support the softer layer on top.

Step 3: Strain the batter

Strain the batter into another bowl or directly into the prepared pan.

This helps remove lumps and gives you a smoother texture.

Step 4: Steam the bottom layer

Pour the batter into the prepared pan.

Steam over medium heat for about 15 minutes.

Step 5: Make the top layer

While the bottom layer is steaming, make the second batter.

In another bowl, combine:

• 1 cup glutinous rice flour
• ½ cup light brown sugar (half dark, half light)
• 1 cup water
• 1 teaspoon annatto powder
• ½ teaspoon lye water
• ¼ teaspoon pandan flavor or ½ teaspoon vanilla extract (optional)

Whisk until smooth. This top layer is softer and a little more tender than the bottom.

Step 6: Strain the top layer

Strain the second batter over a bowl to remove any lumps.

Step 7: Add the top layer

The bottom layer should look mostly set on the surface, but it isn't fully cooked yet.

If the batter still looks very loose or watery on top, steam it for a few more minutes until the surface looks set.

Do not steam it until completely firm or dry. If the first layer cooks too much, the second layer may not stick well and the two layers can separate later.

Once the bottom layer is mostly set, stir the mixture again and gently pour the top layer over it.

Pour slowly around the sides first, then toward the center so the first layer doesn't break. You can also pour over the back of a spoon if you want to be extra careful.

Step 8: Steam until fully cooked

Steam for about 30 minutes, or until the top is fully set. Make sure there is enough water in the steamer so it doesn't run dry.

Look for these signs that it's done:

• The top looks set, with no liquid sitting on the surface.
• The center should not jiggle when you gently move the pan.

Try not to oversteam. Too much steaming can make the top layer firmer than you want.

Step 9: Cool and serve

Remove the pan from the steamer. Let it cool for at least an hour before taking out of the pan.

Do not slice while hot. It needs time to set, or it may turn sticky and messy.

Once cool, slice and serve with fresh grated coconut.

Cooking Tips

• Strain the batter: Removes lumps for a smoother texture.
• Use lukewarm water: Helps the ingredients dissolve faster and makes mixing easier.
• Do not overcook the first layer: The surface should look set, but the inside should still be soft so the second layer sticks.
• Pour the second layer slowly: Start around the sides of the pan, then toward the center to avoid breaking the first layer.
• Steam over moderate heat: Heat that's too high can cause bubbling or uneven cooking.
• Check for doneness: The top should look set with no more liquid. The center should not jiggle.
• Cool before slicing: Let it cool completely so it can set properly. Cutting it while hot can make it sticky and messy.

Storage

• Room temperature: Kutsinta can be kept at room temperature for about 1 day, covered so it doesn't dry out.
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Grated coconut: Fresh grated coconut should be kept in the refrigerator. Add it only when ready to serve so it stays fresh.

Recipe FAQs

More Kakanin to Try

• Pichi-pichi: A soft and chewy cassava dessert coated in grated coconut.
• Sapin-sapin: A colorful layered rice cake made with glutinous rice flour and coconut milk.
• Palitaw: Soft rice cakes made from glutinous rice flour, boiled until they float, then coated with coconut, sugar, and toasted peanuts or sesame seeds.
• Suman malagkit: Sticky rice cooked in coconut milk, wrapped in banana leaves, and steamed. Often served with sugar or latik.
• Bibingka: A soft rice cake baked with coconut milk, cooked in clay pots, and topped with salted egg and cheese.
• Kalamay: A sticky sweet rice dessert made with glutinous rice flour, coconut milk, and brown sugar.
• Inutak: Soft, sticky rice cake with an ube layer, a plain layer, and a browned coconut cream topping.