kutsinta

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. 

Kutsinta still in molds and cooling it down after steaming.

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 :)
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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. 

Soft and chewy Kutsinta.

I know you have questions about Lye Water. Where to get it and what can I substitute it for? You can find lye water in any baking or condiment isle of an Asian store. If it is not available you can purchase them online. Link is added on the right or below. 
But what is Lye water? Lye water (sometimes called ‘Lime Water’) is a strong (caustic) liquid that is safe to use in very small amounts in cooking, but it can be dangerous if lye water is swallowed undiluted straight from the bottle. That's why it is probably banned in some countries. 
Now, to substitute, Mely's Kitchen will provide you some information. FYI, I haven't tried this substitute suggestion because lye water is available in my area. 

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! 

kutsinta recipe

Ingredients:

• 1 1/4 cup Warm Water
• 3/4 cup brown sugar (add 1/4 cup if you prefer it sweet) 
• 1/8 tsp Pandan Flavor (McCormick)
• 1 tsp Lye Water / White Lihia
• 1/2 cup All Purpose Flour
• 1/2 cup Tapioca Starch / Cassava Starch
• ​Annatto extract: 2 tsp Atsuete & 3 tsp hot water 
• Grated Fresh Coconut for topping

​Note: If using dark brown sugar, you can omit the annatto extract if you like.

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How to prepare: 

• Combine warm water and brown sugar. Whisk until sugar is dissolved.
• Add pandan flavor and lye water. Stir.
• Add all purpose flour and tapioca starch. Whisk until smooth and no lumps.
• Combine atsuete or annatto seeds and hot water. Mix until the seeds extract a red color. 
• Add the annatto extract into the mixture. Stir until just combined.
• Transfer the mixture into individual molds. 
• Steam for about 20 minutes. 
• Remove from steamer and let it cool.
• Remove kutsinta from each mold.
• Serve with grated coconut. 
• Enjoy! 

* Please scroll down to read my tips below. 
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Notes & Tips: 

• 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. 

​Recipes you may like: 

Puto Cheese

Cassava Cake

Sapin-Sapin

Tikoy

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