Kutsinta

Kutsinta (cuchinta) are Filipino steamed cakes made with flour, tapioca flour, and brown sugar. Soft, chewy, and topped with grated coconut, they're a delicious breakfast, snack, or dessert.

I've been looking for a good recipe for kutsinta or cuchinta since forever, but my search and kitchen experiments have been sorely disappointing. That was until last weekend, when my kumare posted on Facebook a picture of the kutsinta she made and how she finally nailed the recipe after two years of trial and error.

I was so excited reading her post that I PM'ed her as fast as my stubby fingers could type! I am unsure of the time difference between California and Vancouver, where she lives, but I was glad she replied with the recipe and had me on my kutsinta-making project in thirty minutes flat. Thank heavens for awesome friends 🙂

I made a couple of bites of the steamed cakes following her method, and I had to agree; she indeed nailed it! While most of the recipes I've encountered in the past use rice flour, her version uses all-purpose flour and tapioca flour, which, along with the addition of lye water, produces the soft and chewy texture I like.

Are you in the mood for more puto recipes? Try this easy Puto with tons of cheese and this Puto Lanson made of grated cassava. Enjoy!

Ingredient notes

• Flour- the recipe uses a mixture of all-purpose and tapioca flour for a soft and chewy texture.
• Brown sugar- adds color and sweetness
• Water- the ratio of flour and liquid in the recipe yields the texture I like. Less water will result in a tougher cuchinta, and more water will create a softer consistency.
• Atsuete/annatto powder- enhances color. You can use more or less depending on the depth of color desired and the brown sugar used. Note that the color will deepen as the mixture cooks.
• Food-grade Lye water- locally known as lihiya. It softens the texture for a chewy texture and boosts color. Add sparingly as it can impart a bitter taste.

Kutsinta cooking process

1. Combine flour, tapioca flour, sugar, and water in a large bowl and stir well until dissolved and the mixture is smooth.
2. Add atsuete and stir until well dispersed and the desired color is achieved. 
3. Add lye water and stir. 
4. Fill the silicone molds to about ¾ full. If using tin molds, lightly grease the insides with melted butter to make removing the steamed kutsinta easy.
5. Fill the steamer with water and bring to a simmer. Arrange the filled molds in a single layer on the steamer basket and steam the kutsinta mixture until set.
6. Remove from heat and allow to cool.  Gently remove the steamed cakes from the molds and top with grated coconut.

Flavor Variations

• Ube- use white sugar instead of brown sugar, skip the atsuete powder, and add a few drops of ube extract to the batter
• Black- use white sugar instead of brown sugar, skip the atsuete powder, and add a few drops of black food coloring to the batter
• Pandan- use white sugar instead of brown sugar, skip the atsuete powder, and add a few drops of pandan extract to the batter

How to serve and store

• Kutsinta are traditionally served for breakfast, midday snacks, or after-meal desserts. For a tasty treat, enjoy them with hot tsokolate or ice-cold calamansi juice!
• Top the steamed cakes with grated coconut (niyog) or toasted desiccated coconut (budbod). You can skip the coconut and dip them in dulce de leche or yema spread.
• To store, transfer to a container with a tight-fitting lid and refrigerate for up to 3 days. For longer life, top with coconut when ready to serve