Ingredients

  • Yields 30 pieces
  • 240 g flour

  • 80 g tapioca starch 

  • 240 g brown sugar 

  • 500 ml water

  • 10 g  annatto (or Achuete) powder 

  • 10 g  lye water

  • 10 g grated coconut per serving

Kutsinta (Brown Rice Cake with Grated Coconut)
Recipe Courtesy of
Asian Food Network

Kutsinta (Brown Rice Cake with Grated Coconut)

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Filipino Kakanin, or traditional desserts, are usually made with ingredients such as rice, tapioca and coconut. One such famous Kakanin is Kutsinta, a type of Puto (steamed rice cake) that can be found pretty much anywhere in the Philippines, especially in public markets. This soft and chewy dessert gets its iconic reddish-brown hue from the brown sugar that is used to sweeten it and is usually topped off with either coconut or Yema. Kutsina can be enjoyed as a delicious on-the-go snack or a dessert.
  • Easy
  • 5 min
  • 45 min
  • 15 min
  • 2 steps
  • 7 Ingredients
  • Easy
  • 2 steps
  • 7 Ingredients
  • 5 min
  • 45 min
  • 15 min

Instructions

  1. Prepare the Kutsinta mixture

    • In a bowl, combine flour, tapioca starch, brown sugar and water and whisk it until smooth. 
    • Next, add 10g Achuete powder and 10g lye water and stir until it is well-mixed.
    Prepare the Kutsinta mixture


  2. Steam the mixture

    • Grease the inside of the molds with oil and fill the molds with tapioca mixture
    • to about ¾ full.
    • Using a steamer, boil water over medium heat.
    • Once the water starts boiling, place the molds in and cover the steamer with a lid. Let it steam for 40 minutes.
    • Remove the cover and steam for another 5 minutes for the Kutsinta to firm.
    • Remove Kusinta from the steamer and allow it to cool.
    Steam the mixture


Plate and Serve!

Gently remove Kusinta from the steamer and allow it to cool before removing from the molds. Top it with grated coconut before serving!

Plate and Serve!

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    Ingredients
    • Yields 30 pieces
    • 240 g flour

    • 80 g tapioca starch 

    • 240 g brown sugar 

    • 500 ml water

    • 10 g  annatto (or Achuete) powder 

    • 10 g  lye water

    • 10 g grated coconut per serving

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