Kutsinta (also called cutchinta) is one of the more familiar kinds of kakanin (steamed rice cake). Traditionally made with rice flour, lye water, brown sugar, and annatto extract (atsuete), kutsinta is usually served as merienda (snack).
This orange cup-shaped Filipino steamed rice cake has the consistency of jelly and is deliciously chewy. Served with grated coconut on top or on the side, kutsinta (or cuchinta), this version does away with lye and rice flour, and uses tapioca starch and all-purpose flour instead.
¾ cup all-purpose flour, sifted
1 Fill a sauce pot halfway with water and set over high heat.
2 In a bowl, combine all dry ingredients and manually stir with a wire whisk.
3 Add the water and whisk together until the dry ingredients are completely dissolved and a smooth consistency is attained. If necessary, strain the mixture in another bowl to remove lumps.
4 Lightly grease a medium muffin tin with butter.
5 Fill muffin tin halfway with batter. Occasionally stir the batter while pouring onto the muffin tin to prevent settling of ingredients.
6 Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
7 Steam the kutsinta for 25-30 minutes.
8 Once cooked, remove the muffin tin from the pan and allow them to cool.
9 Remove kutsinta from the muffin tin and allow them to cool completely.
10 Serve kutsinta with grated coconut.
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