Traditional Kutsinta Recipe (Steamed in a Pan)

This kutsinta recipe has two layers with slightly different textures — a firmer chewy bottom layer and a softer top layer.

Course Dessert, Snack

Cuisine Filipino

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 152kcal

Cost $4-$6

Prepare the pan and steamer: Bring water to a boil in a steamer.
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. You can line the bottom with banana leaf or parchment, then grease the liner again.
Make the bottom layer: In a bowl, combine 1 cup all-purpose flour, ⅓ cup tapioca flour, 1 cup brown sugar, 2 cups lukewarm water, 1 teaspoon annatto powder, 1 teaspoon lye water, and ½ teaspoon pandan extract (optional).
Whisk until smooth.
Strain: Strain the batter to remove lumps, then pour into the prepared pan.
Steam the bottom layer: Steam over medium-low to medium heat for about 15 minutes, until the surface looks mostly set but the layer is not fully cooked.
Make the top layer: In another bowl, combine 1 cup glutinous rice flour, ½ cup brown sugar, 1 cup water, 1 teaspoon annatto powder, ½ teaspoon lye water, and ¼ teaspoon pandan flavor (optional).
Whisk until smooth.
Strain the batter: Strain the mixture to remove lumps.
Add the top layer: Once the bottom layer is mostly set, gently pour the second batter over it. Pour slowly around the sides of the pan first.
Steam until cooked: Steam for about 30 minutes, or until the top is set and the center no longer jiggles.
Cool and serve: Let the kutsinta cool completely before slicing. Serve with fresh grated coconut.

All-purpose flour: Helps the bottom layer hold its shape so it slices cleanly.
Tapioca flour (cassava starch): Gives kutsinta its chewy texture. Too much can make it dense or rubbery.
Glutinous rice flour (sweet rice flour): Used for the top layer to make it softer and slightly sticky.
Annatto (achuete): Gives kutsinta its orange color and no flavor. Annatto powder mixes in easily. If using 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. You can also use panutsa if you have it.
Pandan extract or flavor (optional): Adds a light pandan taste. Use clear extract, not the bright green pandan flavoring which will change the color. Vanilla works too, or skip it.
Grated coconut: Served on top for contrast. Fresh or frozen grated coconut works best. Avoid sweetened shredded coconut since it’s sweeter and drier.

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 on top. The center should not jiggle.
Cool before slicing: Let it cool completely so it can set properly.

Storage

Room temperature: Keep covered for up to 1 day.
Refrigerator: Store in an airtight container 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.