Kutsinta or kutchinta is a round, sticky brown rice cake, a popular Filipino snack made with a few ingredients and topped with grated coconut. Kutsinta is a kakanin usually sold by street vendors.

There are a few versions of Kutsinta recipe but the common ingredient is lye water to give it a chewy texture.

I stored the kutsinta in a well sealed container for 3 days in the fridge and it came out not hard and still chewy.

Just make sure the lye water measurement is 2 teaspoons.

You may grate coconut in advance and place it in the freezer. When ready to use, leave it for a few minutes in room temperature to thaw.

Tips in Making Kutsinta

1. After mixing all the ingredients run it through a sieve for a smooth consistency.

2. Lightly brush each mold with vegetable oil before pouring mixture.

3. Pour mixture in mold to about ¾'s full.

4. Cover steamer lid with cheese cloth or kitchen towel to absorb dripping droplets of water. You don't want water dripping in the mold.

5. When done, set it aside to fully cool.

6. Use a pointed spatula to loosen the edges. It should be completely cool, easy to remove from mold plus you get a rounder kutsinta.

7. Serve with grated coconut. Prepare grated coconut in advance, if you like.

How to Make Kutsinta

Watch my video “How to make Kutsinta”. You’ll be amaze it is easy to make and in no time you are ready to devour this delicious kakanin.

Satisfy your craving with this kutsinta recipe today! Magluto na tayo.

Kutsinta Recipe

Recipe

Kutsinta (sticky brown rice cake) garnished with grated coconut.

Kutsinta Recipe (Kutchinta)

Kutsinta is a popular Filipino snack made with glutinous rice flour, lye water and other ingredients topped with grated coconut.

5 from 4 votes

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Course: Snack

Cuisine: Filipino

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 371kcal

Ingredients

¼ cup glutinous rice flour
¾ cup all purpose flour
2 teaspoons lye water
¾ cup brown sugar
1½ cup water
1 teaspoon powdered achiote dissolved in 2 teaspoon of water, take the water from the 1 ½ cup water this recipe calls for or use 2 teaspoons of annatto seeds dissolved in 2 tablespoons of water
vegetable oil to coat mold
grated coconut for topping

US Customary - Metric

Instructions

In a bowl, put all the dry ingredients. The all-purpose flour, glutinous rice flour and brown sugar. Mix well.
Add ½ cup of water at a time to the mixture. Mix every time you add water until mixture is thoroughly dissolved and smooth.
Add lye water and the achiote mixture. (Note: Take the water to dissolve the achiote from the 1 ½ cup this recipe calls for.)
Get another bowl and pour mixture through a strainer to get rid of lumps for a smoother consistency.
Add 8 cups of water in the steamer. Bring to a boil.
Brush each mold lightly with vegetable oil and pour mixture to about ¾ full on each mold.
Steam for 45 minutes or poke one or two of the kutsinta with a toothpick. If toothpick comes out clean then it is cook already. Remove from heat and let it cool down before removing from the mold.
Use a pointed spatula to loosen it from the mold and transfer to a plate. Sprinkle the top of each kutsinta with grated fresh coconut.
The mold I used was almost 3 inches wide x 1 inch height and came up with 14 kutsinta. If your mold is smaller you’ll end up with more servings.

Notes

1. Wait till it cools down before using a pointed spatula to get it out of the mold. It is easier to remove it plus you get a rounder shaped kutsinta.

2. You may substitute the glutinous rice flour with tapioca starch using the same measurement.

3. Wrap the steamer lid with cheese cloth so water doesn't drip on the kutsinta making it mushy.

4. I had it in the fridge for 3 days and it was still soft to touch and chewy. But longer than 3 days I’m not really sure if texture will harden.

5. I used frozen grated coconut.

Nutrition