Kutsinta Recipe
Kutsinta recipe using cassava starch taste like the authentic steamed rice cakes. Chewy, sticky rice cakes that are great as “merienda” or snacks!
Ingredients you’ll need
Notes and substitutions
How to make this recipe
Step 1: Prepare the molds
Grease silicon molds with cooking oil then set aside. You can also use tin molds if silicon molds are not readily available.
Step 2: Mixing the ingredients
In a mixing bowl, pour warm water, brown sugar and stir until sugar dissolves. Add a pinch of of salt and tip in lye water. Stir to incorporate.
Step 3: Adding the flour
Add all purpose flour and cassava starch. Mix until no traces of flour left. Add achuete powder then mix until uniform in color.
Step 4: Strain the mixture
Transfer and strain mixture in a pitcher or another bowl to remove any lumps that might have formed. Remove any bubbles on top of mixture using a spoon.
Step 5: Transfer in molds
Pour mixture in prepared molds. Fill molds depending on your preferred thickness of kutsinta.
Step 6: Steam kutsinta
Arrange in the steamer and steam for 40 – 45 minutes in low heat or until an inserted toothpick comes out clean.
Step 7: Cooling down
Remove from steamer and completely cool down. Carefully remove kutsinta from molds and transfer in a plate. Serve with grated coconut on top. Serve with grated coconut on top.
Recipe FAQs
What to serve with kutsinta
Cooking tips
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Kutsinta for breakfast is such a familiar tradition that I made sure I learned the recipe so my children can also enjoy it. It is so easy to make with simple instructions that you will enjoy making.
Kutsinta Recipe
Ingredients
- 1 1/2 cups warm water
- 3/4 cups brown sugar
- 1/2 cup all purpose flour
- 1/2 cup cassava starch
- pinch of salt
- 1 tsp lye water
- 1 tsp achuete powder
Instructions
- Pre boil water in a steamer and grease molds with cooking oil. Set aside.
- In a mixing bowl, pour warm water, brown sugar and stir until sugar dissolves. Add a pinch of of salt and tip in lye water. Stir to incorporate.1 1/2 cups warm water, 3/4 cups brown sugar, pinch of salt, 1 tsp lye water
- Add all purpose flour and cassava starch. Mix until no traces of flour left. Add achuete powder then mix until uniform in color.1/2 cup all purpose flour, 1/2 cup cassava starch, 1 tsp achuete powder
- Transfer and strain mixture in a pitcher or another bowl to remove any lumps that might have formed. Remove any bubbles on top of mixture using a spoon.
- Pour mixture in prepared molds and fill the molds depending on your preferred thickness of kutsinta.
- Arrange in the steamer and steam for 40 – 45 minutes in low heat or until inserted toothpick comes out clean.
- Remove from steamer and completely cool down. Carefully remove kutsinta from molds and transfer in a plate. Serve with grated coconut and enjoy. Bon appetit!