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Kutsinta is one of the most food cravings in the Philippines for it’s a tasty and scrumptious native delicacy. This steamed goodie made of cassava and all purpose flour combo and a dash of sugar will surely satisfies any taste buds!

Its shiny texture on the outside and a sticky texture inside resulted by lye water that makes this rice cake so surprising for it gives unique kind of texture. Some people sprinkle latik (coconut milk curd) or niyog (grated coconut) on top of it to experience adventurous taste giving excitement in every chew on this beautiful gooey rice cake.

How To Cook Kutsinta (yummy kitchen Kutsinta)

Cooking kutsinta is pretty basic. It only requires a few ingredients and all you need to do is to combine them, mix well and pour in each molders. Then, the molders are arranged in a steamer and steamed in a few minutes. After steaming, you let it cool a little then sprinkled with shredded coconut on the top to enhance the sweetness.

What is lye water?

In this recipe, one of the key ingredients is lye water (also known as Lihiya, or lihia). It is water-like solution that gives the soft yet chewy texture to the kutsinta. With just a few drop of it is enough to enhance the texture of this snack. But, be careful not to add too much as it might give a bitter taste to the kutsinta.

Lye water are available in most supermarket or Asian store. They are usually sold in bottles. In the Philippines, they can be found in wet market (stores that sell gelatin and tapioca pearls).

Kutsinta

Course: SnacksCuisine: Filipino
Servings

25

Pieces Medium

This steamed goodie made of cassava and all purpose flour combo and a dash of sugar will surely satisfies any taste buds!

Ingredients

  • 1 cup all purpose flour

  • 1 cup cassava flour

  • 1 1/2 cup brown sugar

  • 1 tbsp. lye water

  • 3 cups water

  • 2 tbsp. annatto seeds (soaked in 2 tbsp. hot water)

  • grated coconut (for toppings)

Directions

  • Soak annatto seeds in 2 tbsp. hot water. Stir well. Strain and set the colored water aside.
  • In a mixing bowl, combine all purpose flour, cassava flour and brown sugar. Mix well. Add water while mixing. It will make a very thin batter / mixture.
  • Add annatto water / mixture and lye water. Mix well. Strain to remove impurities and lumps.
  • Grease each molds with oil or butter. Then put mixture on each molds. Arrange in the steamer and steam for 15 minutes (longer if the molds is large, I used small-sized molds)
  • After 15 minutes, remove from the heat. Let it cool before removing from the molds. Top with grated coconut.
  • Enjoy!

RECIPE NOTES:

  • Sa mga nagtatanong po, ang lye water or Lihiya ay ginagamit sa mga kakanin gaya ng kutsinta at pichi-pichi para sa “makunat” or chewy na texture. Nabibili po ito sa mga supermarket (baking section) at palengke (bilihan ng mga sago, gulaman). Around 8 to 20 pesos depende sa laki. Sa ibang bansa naman, makikita ito sa mga asian stores.
  • Ang annatto seeds naman po ay Atsuete. Pampakulay lang po ito para makuha yung same color kagaya ng nasa video. Pwede rin gumamit ng annatto powder, (1 tbsp, dissolved in 2 tbsp hot water). Kung walang annatto seeds or powder, pwedeng wag na gumamit, light lang magiging color ng kutsinta. Pwede rin gumamit ng food color. 

1 thought on “Kutsinta

  1. mam, good aftenoon…question…for making kutsinta. can i used cassava starch instead of cassava flour?…

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