NATIVE KUTSINTA

Native Kutsinta is a favorite of mine. My mom always comes home from the market with a few slices of this delicious sticky cake together with other Filipino Kakanin like Sapin-Sapin, Lansong, Biko or whichever is available. Native Kutsinta is slightly different from the single serve Kutsinta. The bottom part's texture of the native one is the same as the single serve but the top has this very soft, super sticky or I would say gelatinous texture that makes it very delicious and special. Having said that,  I have been a hunt for a Native Kutsinta recipe that is similar to what I grew up eating in Orion Bataan.

I've tried two recipes I found on YouTube but they are not in any way close to what I like. The Native Kutsinta I know is how I described it. So, I decided to modify and modify until I finally able to achieve the texture very similar to the one I grew up eating which I am very happy to share with  you today. I know many of you, like me have been missing eating this kind of Kutsinta.

Now, you can make this delicious treat  right in your own kitchen. Super easy to make and I guarantee you, it will bring back old memories. 

Steaming is the process of making it but requires two different mixture to achieve the texture that we want. I steamed the first mixture for about 15 minutes over medium-low heat or until it just set which means I did not fully cooked it. Then I added the 2nd mixture and continued steaming it for an additional 45 minutes or until fully set. That's how easy and simple the recipe is. They key was I used different kinds of flour on those two mixtures. Please find my full recipe below. Note:  Native Kutsinta is not complete without fresh grated coconut. So make sure you have it.  Enjoy! 

NATIVE KUTSINTA RECIPE

Ingredients
1st Mixture:

• 2-1/2 cups lukewarm water
• 1 cup dark brown sugar
• 1 cup all-purpose flour
• 1 cup cassava / tapioca flour
• 2 tsp lye water

2nd Mixture:

• 1 cup lukewarm water
• 1/2 cup dark brown sugar
• 1 cup glutinous rice flour
• 1 tsp lye water
• 1 tbsp achiote/ annatto seeds
• 2 tbsp hot water

​Video:

Procedure:

• Prepare a steamer by boiling water. Grease an 8' x 2' round pan or line with parchment paper or banana leaf if available. Make sure to press the parchment firmly on the pan and make it as flat as possible.
• In a large bowl, combine lukewarm water and brown sugar. Whisk until sugar is dissolved. Stir-in lye water.
• Add all-purpose flour and cassava flour. Whisk until well combine and flour is fully dissolved. 
• Strain the mixture to make sure no lumps are present. Remove bubbles if there are any. 
• Transfer to a prepared pan. Place the pan over the steamer pan and steam over medium-low heat for 15 minutes or until just set but not fully cooked.
• While steaming, prepare the 2nd mixture by combing lukewarm water and brown sugar. Stir until sugar is dissolved.  Stir-in lye water. 
• Add glutinous rice flour and stir until well combined and flour is fully dissolved. 

• In a small bowl, make annatto water by combining annatto seeds and hot water. Macerate to extract or stir until orange-red color is achieved. 
• Stir-in the annatto water to the kutsinta mixture.
• Strain to make sure no lumps are present. Remove bubbles if there are any.
• Pour the 2nd mixture onto the first mixture and continue steaming over medium-low heat for about 45 minutes or until fully set.  Make sure to cover the lid with a cloth to avoid water drips.
• Remove from the steamer and cool completely before slicing.
• Serve with fresh grated coconut.
• Recipe yields one 8" round pan. 
• Make sure to read my TIPS and NOTES below :)
• Enjoy!

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TIPS AND NOTES:

• Do not use tap or cold water. Lukewarm helps the flour dissolve faster.  If cold, you'll end up with more lumps. 
• I lined my round pan with parchment paper instead of greasing the pan with oil. Based on my experience,  even if you do, it will still slightly stick and will be a little challenge to unmold. Unless you have a plastic container that's heat-proof the that should be fine. Also for me, using a parchment paper is easy clean up. What I did was when it has cooled down, I removed the sides of the parchment paper and left the bottom on so I can easily transfer it to the bilao (wicker tray) with banana leaf. Makes it more native. 
• Annatto or Achiote (Achuete) is optional but great to have to achieve a nice darker top.
• Lye water is essential for this recipe. It makes the kutsinta chewy. I have read about substituting it with baking soda that's boiled in water but it really doesn't provide the same result when using lye water.  If you want to make a good Kutsinta, make sure to have it. But store it in a place where children can't reach as it is harmful if consumed in large amount. 
• After steaming, it is normal to have slight liquid on on top . Let it air dry. If it looks like it is water drip from the lid, you can just scoop it out with a spoon. 
• This recipe is best served with fresh grated coconut. Without it, it's just not complete. Here in California, I can find frozen grated coconut and I just thaw it. Like fresh when ready to use. If not available, some serve it with coconut jam or yema. 

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