Kutsinta: Chewy Steamed Rice Cake
Kutsinta is a chewy, jelly-like steamed rice cake with a brown-red color from lye water and annatto, served with grated coconut.
About Kutsinta
Kutsinta is a chewy steamed rice cake with lye water and annatto, topped with coconut. It has a distinctive brownish-red color and a springy texture. It is a popular merienda and market snack.
Kutsinta is a classic Filipino kakanin, steamed in small molds and served with grated coconut. Its translucent brownish-orange color comes from annatto and its chewy, springy texture from lye water. It is a common sight in markets and at merienda tables.
Ingredient notes
- Rice flour: the base of the batter.
- Lye water (lihiya): creates the springy, jelly-like texture; use only a small amount.
- Brown sugar: adds sweetness and color.
- Annatto powder: gives the traditional hue.
Tips for the best Kutsinta
- Strain the batter. For smooth texture.
- Use food-grade lye water. In small amounts.
What to serve with Kutsinta
Serve with grated coconut.
Variations and substitutions
- Less sweet: reduce sugar.
- Mini: use small molds.
Storing and reheating
Store covered at room temperature for a day or refrigerate for up to 2 days. Let it come to room temperature before eating.
Frequently asked questions
What is lye water?
Lihiya, a food-grade alkaline solution.
Is lye water safe?
Yes, in the small amounts used in food-grade recipes. Use only food-grade lihiya.
Why is my kutsinta tough?
It was overcooked. Steam only until a toothpick comes out clean.
More Filipino recipes you might like
Buko Pie, Ube Halaya and Maja Blanca.
