Kutsinta is one famous kakanin (local dessert) in the Philippines. My Mama would always bring home different kinds of kakanin for us after visiting the palengke (fish market) every Sunday.
The result of my first kutsinta was not perfect, it tastes good but it was a bit hard. Texture should be soft and firm. Friends who got to taste my first batch suggested to cook it at a lesser time (first batch was steamed for almost an hour).
My mom’s bestfriend uses the plastic mold in making Kutsinta but Mama refused to let me use those and instead sent me muffin like tin cans similar to what she was using. Btw, see that stain on the second photo of my steamer made me sad because I just spent 1 hour scrubbing the whole oven.
Lye water is one of the main ingredient, if you search around some sites would say that if not properly use it could be poisonous. I grew up eating Kutsinta with lye water and I didn’t get sick. But if you would want to try making one without using lye The Aubergine Chef substitute lye water with baked baking soda.
1 1/2 cup Rice Flour
1/2 cup All Purpose Flour
1 cup Brown Sugar
3 cups Water
1/4 cup Milk
1 1/2 tsp Lye Water
1 tsp Anatto Powder
Boil water for the steamer.
In a mixing bowl sift all dry ingredients. Combine water and milk on a separate bowl. While mixing the dry ingredients slowly add water milk mixture until all ingredients are completely distributed and lump free. Add lye water then continue mixing. Half-fill small muffin pans. Steam for 10-20 minutes. Serve kutsinta with grated coconut.
Enjoy your kutsinta with a cup of brewed coffee or tea. It really is important to serve this yummy treat with fresh grated coconut.
Now I have to go back and scrub my muffin cups.
Love desserts with grated coconut! So I've never heard of anatto powder before, googled it and wikipedia says: Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly sweet and peppery" .Would you agree? and where do you buy it from? I'd love to try using this sometime in a recipe.Thanks for sharing Gail!
Hmmm, you got me thinking. I haven't actually taste anatto by itself, thought of it as just giving lovely orange color to a dish. Anyway I diluted some after reading your comment and it does have a little sweet and pepper taste. You can buy Mama Sita's Anatto Powder at Westzone.
Mmm, looks yummy! Hello from a fellow stay-at-home-expat-mama 🙂 Thanks for visiting my blog. I love eating kutsinta with cheese so if you love cheese that's another great kutsinta topping 😀
Oh my lord. Thanks for this recipe! I'm such a hoarder of kutsinta when I pass by White Plains. I can't wait to make my version!! Hehehe
WandergirL-have fun steaming kutsinta! And please keep me posted on the outcome.
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my kutsinta turned out a bit hard. the first time i cooked it for 45 mins. the 2nd try i cooked it for 30 mins but still the same. Do you know the reason why? I put 2 tsp lye water. not sure if thats the reason. or maybe the all flour I used is not of good quality?
I have not made kutsinta with an all flour recipe so that could be the reason.
Hi where did you buy your molds? If you don’t mind me asking. Thanks😊
Hi! I bought this from back home (Davao City). I think silicon cups sold on baking shops would work fine as well