Kutsinta is one of the Philippines' favorite snacks. It is made from a mixture of all-purpose flour, tapioca starch, brown sugar, and lye water, enhanced with annatto extract. It is steamed in small ramekins or individual molds then topped with freshly grated coconut meat.
Many have been asking where I got my individual tin molds. I purchased them in the Philippines awhile back. But I found where you can get it if you are not in our mother land. Please find the Amazon link provided below. And if you are in the Philippines but far away from Divisoria or a baking store, Lazada has an online store. I hope this helps :)
This recipe is soft and chewy which is what you want in Kutsinta. It is the lye water that makes it chewy and cassava or tapioca starch that makes it soft. I have tried making Kutsinta just using all-purpose flour and the finished product was disappointing because it was too firm.
Now, that you have the information about Lye Water. Kutsinta preparation is very easy. Just combine warm water and brown sugar. Stir until sugar is dissolved. Then add pandan flavor, lye water, all purpose flour, corn starch and annatto extract. Transfer in molds and steam for about 20 minutes over medium fire.
Try this recipe and let me know how it goes. Enjoy!
How to prepare:
- Add just enough water in the steamer (about 1 inch height inch from the rim).
- Make sure the water in the steamer is boiling when adding the individual molds with mixture into the steamer.
- Steam on medium heat.
- Do not over steam. A very small amount of liquid on top is fine. You can discard that extra small amount of water. Over steaming makes the Kutsinta hard and firm at the bottom.
- Unmold with a knife with a round tip that is brushed with butter to avoid sticking.
- Do not add grated coconut on top if you will not consume them right away.
- Grated coconut must be stored in the fridge.
- Left over Kutsinta can be stored at room temperature for up 2 days or you can refrigerate and warm them up.
- Recipe yields 13 pieces.
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I saw ur kutsinta recipe, i just want to ask kung saan sa pinas nakakabili ng tapioca starch.
Sorry, I am located in California kaya di ko alam saan sa Pinas nakakabili ng tapioca starch. For sure meron nyan sa mga grocery stores kasama ng rice flour.
Can you use cornstarch instead of tapioca or cassava flour if not available. I just wonder how our old folks do it before in the Philippines. I am in SF CA.
Hi Ms Emma, I don't think so. Tapioca po will give it a nice chewy texture.
hi janette, the kutsinta are soft and chewy as you described them. if i want to do double recipe, do i double all the ingredients including the lye? one recipe is not enough for us :-)
Hi Rowena, yes double everything. I am glad you liked. Thanks!
I always follow your recipe po. I’m always happy and my family is always happy and busog with your recipe. Question po in cooking kuchinta, can I use a Steamer with multiple layers in cooking? Would it give me still the same beautiful result? Also how about bamboo steamer have you tried using this in the past for Kakanin i.e. kuchinta, sapin-sapin?
Hi Sorry for the late response. for some reason, I did not get notification on this one. I always try not to do multiple layers kasi to make sure. I haven't tried using bamboo steamer.
Hello, I tried your recipe twice & mine came out still watery in the center so I had to steam it longer about 30 minutes. It taste good but the texture didn’t came out like yours. I used silicone cupcake molds, do you think that’s the problem? I can’t find any puto/kutsinta mold online with medium size, mostly i find either small or large molds.
Hi. It need more time steaming if it is still has water. If it still has a bit of water on top, you can just drain it out. It could be the silicone molds, that's why it is taking longer to steam.
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Hi, what flour can i substitute to all-purpose flour just in case I don't have it with me and I really need to make kutsinta?
Hi. To tell you honestly, I don't know what to sub it with. I really do advise to follow exactly the ingredients here to make it successfully. All-purpose flour is very common and can be found any where. It's also called plain flour in other countries in case you are not aware. I hope this helps.
Basically, for color lang naman yan so it's up to how much as long as ma-dilute mo ang powder sa water.
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Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here.
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