Kutsinta Recipe
Soft and chewy kutsinta topped with grated coconut.
Servings 16
Calories 93kcal
Cost $2-$3
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.
Nutrition
Calories: 93kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Sodium: 5mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 13g | Calcium: 13mg | Iron: 0.4mg