Kutsinta is one of Philippine's favorite snack. 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 fresh grated coconut meat.
Many have been asking where I got my individual tin molds. I purchased them while I was in the Philippines a long time ago. 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 hard.
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!
watch me how i prepared this delicious kutsinta.
How to prepare:
Notes & Tips:
Hi! Janette Recano here. Welcome to PinoyCookingRecipes where you can find true and kitchen tested recipes that can serve as a reference for everyone who enjoys cooking and baking. Have fun!
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