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
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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Nice! I'll give the recipe a try. My hubby like the meryenda stuff.
Quick question: we don't have annato seeds here but we have annato powder...will the same procedure Apply? Thx!
Hi Ms. Anna. Yes, annatto powder is the same, we use that for color. Try this recipe and keep me posted :)
thank you for sharing this really native kutsinta. gotta make this soon!
You're welcome Ms. Sarah. Hope you enjoy! :)
Hello, quick question: Is Tapioca flour the same as Tapioca starch? Thanks!
I see different results when I use google search for that but I think they are the same.
Thank you so much for the recipe. I've been looking for native Kutsinta, specifically from Bataan and lucky to found this site.
Hi. It's my pleasure. Thanks for visiting! :)
Hello! Ms Janette i'm one of your avid fan in pinoy cooking recipes, whenever I see new recipe from your page I always make sure that i'll try it after I watch your video clips.I really love cooking and baking this is my passion.Thank you so much for sharing your recipes. More power and God bless you always. Happy cooking 😘💕
Hi Ms. Franches. Thanks for following and for watching my videos. It's my pleasure my recipes to all. Enjoy! :)
Hi! If I use achuete powder, how many Tbsps should I use and do I still have to dissolve it in 2 Tbsps water? Thank you
hi! can i use cassava starch instead of cassava flour?
Hi Tina, I haven't tried but I think you can. Some product labels say starch and flour are the same. You can try and please let me know how it goes. Thanks!
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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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