Black Kutsinta is a Filipino rice cake derived from Kutsinta, is a brownish sticky jelly rice cake made from a mix of rice flour, all purpose flour, baking soda, brown sugar, molasses and water. It is topped up with a toasted mixture made by desiccated coconut and sugar. Lightly sweet, Smokey and robust. Follow our recipe to make this black kutsinta in your home. Perfect for your tummy and your Instagram feed!
Kutsinta is one of the all-time favorite Pinoy native delicacies. It is a small, round and brownish sticky cake with a firm jelly-like texture. A lot of people eat this as a breakfast or snack together with some hot tea or coffee. One of the level-up version of our favorite kutsinta is the black kutsinta.
Black kutsinta became one of the food trends in 2018. This is the same era where people became so fond with colored food items. Rainbow and pastel-colored snacks and desserts were truly a hit back then. And of course, our very own kakanin took the spotlight through the black kutsinta.
Way back, my Instagram feed became full of people trying out the black kutsinta. Some reviews said that they were just like the regular kutsinta but black. I just didn’t know where to buy some so I kind of let it pass and continue enjoying my classic brown kutsinta.
At first, there is no official recipe on how to make the black kutsinta. Just like the past reviews, the first recipes I saw from Youtube were the same as the classic kutsinta recipe but with black food coloring. I was really about to let the black kutsinta completely until I saw this recipe using molasses. There’s no need to look for a bunch of black kutsinta recipes and Yummy Kitchen will give it to you.
Black strap molasses was the secret ingredient of the black kutsinta. Aside from its black color, it gives a sweet, a slightly bitter and smoky flavour when used in a kutsinta. Black kutsinta is best paired with sweet toppings. Whenever I make some black kutsinta, I make sure to also prepare toasted dessicated coconut with sugar. Some other toppings you can try are dulce de leche and cheese. The toppings will balance the taste and will enhance the flavor of the molasses.
HOW TO MAKE BLACK KUTSINTA
Before we start with the kutsinta, let’s make the simple toppings. The toppings depends on your liking but the dessicated coconut and sugar mixture are the usual ones partnered with the black kutsinta. Simply toast the dessicated coconut and sugar in a pan and toast continuously until it becomes light brown. And that’s it! Your toppings are done. Aside from this, you can also try other sweet toppings like dulce de leche, condensed milk and even grated cheese.
Making a black kutsinta is similar to making the classic brown kutsinta and other steamed kakanins. Start by making the kutsinta batter. You can do this by combining all the kutsinta ingredients and then adding the molasses. The molasses is thick so make sure to mix the batter well. It will darken when mixed thoroughly.
Grease your molds and fill them up with kutsinta batter. The last step to do is to steam the black kutsinta. It took me around 10 to 12 minutes for my black kutsinta to fully cook and become firm. Cool the steamed black kutsinta before transferring to a serving plate. I like my black kutsinta when paired with hot kapeng barako. Don’t forget to sprinkle some toppings! Enjoy!
Black KutsintaCourse: Filipino Recipes, Snacks
- For the black kutsinta:
1 cup cassava flour
1 cup all-purpose flour
1 teaspoon baking soda
¾ cup brown sugar
3 tablespoons molasses
2 cups water
1 cup dessicated coconut
1 tablespoon sugar
- For the toppings:
- Put the dessicated coconut and sugar in a pan. Mix and toast the mixture until golden brown.
- Once browned, turn off the heat. Transfer the toppings in a container to cool down.
- For the black kutsinta:
- In a large bowl, combine the all purpose flour, cassava flour, baking soda, brown sugar and water. Stir until well-mixed and there are no lumps.
- Add the molasses and stir gently until the kutsinta batter darkens.
- Brush the kutsinta molds with oil. Pour the molds with the kutsinta batter.
- Arrange the black kutsinta in a steamer. Steam the kutsinta for 10 to 12 minutes. Cover the lid with cloth to prevent water from dripping.
- When cooked, remove the kutsinta from the steamer to cool down a bit.
- When warm, remove the kutsinta from the molders using a toothpick and transfer them to a serving plate.
- Top with the dessicated coconut before serving. Enjoy with your morning coffee and tea.
Paano Magluto ng Black Kutsinta
- 1 tasa ng cassava flour
- 1 tasa ng harina
- 1 kutsarita ng baking soda
- ¾ tasa ng asukal na pula
- 3 kutsara ng molasses
- 2 tasa ng tubig
- 1 cup dessicated coconut
- 1 kutsara ng asukal
Para sa toppings:
- Ilagay ang dessicated coconut at asukal sa kawali. Haluin at tustahin ang mixture hanggang maging golden brown.
- Kapag brown na, patayin ang apoy. Ilipat ang toppings sa isang lalagyan para medyo lumamig.
Para sa black kutsinta:
- Sa isang malaking bowl, paghaluin ang harina, cassava flour, baking soda, asukal na pula at tubig. Haluin ng mabuti at siguraduhing walang lumps.
- Ilagay ang molasses at haluin ng dahan-dahan hanggang umitim ang batter.
- I-brush ng konting mantika ang mga molds. Lagyan ng kutsinta batter ang mga molds.
- I-arrange ang black kutsinta sa steamer. I-steam ang kutsinta ng 10 hanggang 12 minuto. Balutin ng tela ang takip para hindi tumulo ang water drippings.
- Kapag luto na, alisin ang mga kutsinta sa steamer at palamigin.
- Kapag malamig na, alisin ang kutsinta sa molds gamit ang toothpick at ilipat sa serving plate.
- Lagyan ng dessicated coconut toppings ang ibabaw ng black kutsinta bago iserve. I-enjoy ito kasama ng mainit na kape o tsaa sa umaga.