Black Kutsinta

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!

BLACK KUTSINTA

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!

Paano Magluto ng Black Kutsinta

MGA SANGKAP:

• 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

Toppings:

• 1 cup dessicated coconut
• 1 kutsara ng asukal

PAANO LUTUIN:

Para sa toppings:

1. Ilagay ang dessicated coconut at asukal sa kawali. Haluin at tustahin ang mixture hanggang maging golden brown.
2. Kapag brown na, patayin ang apoy. Ilipat ang toppings sa isang lalagyan para medyo lumamig.

Para sa black kutsinta:

1. Sa isang malaking bowl, paghaluin ang harina, cassava flour, baking soda, asukal na pula at tubig. Haluin ng mabuti at siguraduhing walang lumps.
2. Ilagay ang molasses at haluin ng dahan-dahan hanggang umitim ang batter.
3. I-brush ng konting mantika ang mga molds. Lagyan ng kutsinta batter ang mga molds.
4. 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.
5. Kapag luto na, alisin ang mga kutsinta sa steamer at palamigin.
6. Kapag malamig na, alisin ang kutsinta sa molds gamit ang toothpick at ilipat sa serving plate.
7. Lagyan ng dessicated coconut toppings ang ibabaw ng black kutsinta bago iserve. I-enjoy ito kasama ng mainit na kape o tsaa sa umaga.