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 ๐
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
- Combine flour, tapioca flour, sugar, and water in a large bowl and stir well until dissolved and the mixture is smooth.
- Add atsuete and stir until well dispersed and the desired color is achieved.
- Add lye water and stir.
- Fill the silicone molds to about ยพ full. If using tin molds, lightly grease the insides with melted butter to make removing the steamed kutsinta easy.
- 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.
- Remove from heat and allow to cool.ย Gently remove the steamed cakes from the molds and top with grated coconut.
Helpful tips
- Steam in a gentle simmer to prevent the kutsinta from sinking in the middle.
- These are mini-sized cuchinta; recipe yield depends on the size of molds you use.
- Stir the mixture before pouring it into the molds, as the flour tends to settle in the bottom.
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
Frequently Asked Questions
What lye water does in kutsinta?
Food-grade Lye water is a strong alkaline solution used in various cooking processes, such as curing and baking. It is a key ingredient in making kutsinta or pichi-pichi, as well as Chinese moon cakes, bagels, pretzels, and ramen noodles. It raises the pH level of the dough for a richer color and a springy texture.
If you prefer not to use lye or don't have access to it, you can read this article on using baked baking soda solution as an alternative.
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
More snack recipes
Ingredients
- 1 ยฝ cups flour
- ยฝ cup tapioca flour
- 1 ยฝ cups dark brown sugar
- 3 cups water
- 1 tablespoon atsuete powder
- 1 tablespoon lye water
Equipment
- silicone molds
- Steamer
Instructions
- In a bowl, combine flour, tapioca flour, sugar, and water. Stir well until dissolved and mixture is smooth.
- Add atsuete and stir until well dispersed and the desired color is achieved.
- Add lye water and stir.
- Fill molds to about ยพ full.
- Add water to the steamer and bring to simmer over medium heat.
- Steam kutsinta for about 40 to 45 minutes or until mixture is set. Remove from heat and allow to cool.
- Gently remove from molds and top with grated coconut.
Notes
- The atsuete is primarily added to deepen the color and you can use more or less depending on the brown sugar you use.
- If using tin molds, you might need to grease the insides to make removing the steamed cakes easy.
- Steam in a gentle simmer to prevent the kutsinta from sinking in the middle.
- These are mini-sized cuchinta; recipe yield depends on the size of molds you use.
- Stir the mixture between pouring into the molds as the flour settles in the bottom.
- Nutritional info is calculated at two pieces per serving.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Cay Fernandez says
Can i use this kutsinta recipe but without adding lye water?
giovanni says
hello po maam!ano po pwde pamalit sa lye water?
giovanni sagolili says
one of my favorite snack,hi maam lalaine makailang beses na po ako nag post ng coment kaya lng hindi ko po mabasa basa kung tanggap nyo po ba,salamat po sa recipe maam tanong ko lng po,ano pp pwd pamalit sa lye water wala kasi sa amin.salamat po.
giovanni says
hi maam lalaine cguro pang 3rd times q na to bakit hindi aq makapasok sa site nyo po,gusto ko po maghanao ng iba pa po,,,kasi sarap po talaga ng mga luto niyopo.
Lalaine says
Pasensya na at di ako agad nakasagot. Salamat sa feedback, I am so happy you're enjoying the recipes! Happy cooking!
giovanni says
hi maam lalaine!paborito ko tung pang meryenda maam,,ano po pwd pamalit sa lye water wala po kasi sa amin?
giovanni says
masarap sana masubukan q to paborito q to
Lalaine says
Enjoy!
maike says
hi maam lalaine!paborito ko po itong kutsenta,,gusto q po gumawa para rin po ibnta,,,,tanong lng pi maam,,,ano po pwd ipalit sa lye water?wala po kasi dito sa amin.salamat po and GOD BLESS dn po sa inyo
Diana says
Ms. Lalaine,
Second time I am making a comment on your recipe...what a success this kutsinta was! It was so good! Restaurant quality! I got asked for the recipe and directed them to your website. Awesome! Thank you very much and God bless you more!
Lalaine says
Thank you so much, Diana. Aren't they delicious? I am so glad my friend gave me her recipe as kutsinta is one of my favorite snacks!
Arcelie says
Hi Lalaine, is it possible to leave out the lye water and maybe add a dash of cream of tartar or something for thickening? I'm in northeast Vermont and can't get my hands on lye water here!
Thanks!
chinablue says
This is one of my favorite snack..thanks for sharing..
Lalaine says
You're welcome. Enjoy the recipe ๐
Christine Ryan says
Where do I buy Lye Water?
Lalaine says
Hello Christine
I bought mine at Seafood City ๐
Grace Arellano says
Hi! Can I use cassava flour?
Lalaine says
Hi Grace
I am sorry but I haven't tried cassava flour for kutsinta so I wouldn't be able to guarantee the same results.
May says
Made this today (after making the suman malagkit). Texture is perfect, chewy and soft but the atsuete/anatto is overpowering the taste. It has that slight bitterness. Could it be the kind/brand that I used? I use the 'pamana' brand.
If I will use a food coloring to achieve the desired color, what color should I use.
Thank you.
May
Liz N. says
Where do you purchase lye water?
nenette says
hi lalaine, i really wanted to try the kutsinta recipe and i am glad i came across your site and i am very happy that i am now a follower of your site.. i love every post you have and some of it i tried already. my question is how about if i dont have a tapioca flour?is there a substitute to it?will an ordinary all purpose flour will do?i cannt find a tapioca flour here in our place. please reply soon ill be making a kutsinta this weekend.
thanks alot. your site is very helpful to me and to your countless followers!!including me. god bless!!!ill be expecting for your reply...thanx a lot
nenette
Lalaine says
Hi Nenette
Just use 2 cups of all-purpose flour instead of 1 1/2 cups ๐
Marylou says
Hi Lalaine,
Thanks for posting another homemade recipe... Do you know if there's a substitute for the lye water? Unfortunately, the Asian shop that I normally go to doesn't sell it anymore (in Australia). I would really like to try this recipe as this is one of my favorite kakanin...
Thanks in advance...
Cheers,
Marylou
tina says
baking soda will do๐
Lalaine says
Thanks, Marylou!
Kathy Esguerra says
hmmm, interesting recipe, i'm also in search for a good kutsinta recipe, will give this a go anytime soon, just one question, i have here cassava starch and tapioca flour, can I use either of the two for the tapioca starch?
Lalaine says
Hello Kathy
I hope you give this a try, I was really impressed with how soft and chewy they came out. My bad, I actually meant "tapioca flour". Corrected the recipe.
Arlene Dela Cruz says
Hi Ms.Lalaine..i try q po lutuin un recipe nyo.favorite q kc Kutsinta..complete na ang ingredients q ang problem q lng po is un mold wala po kc aq mabili.pwde q po ba lutuin sa lanera or un aluminum na mold?igaano katagal q sya i steam?Thanks
Lalaine Manalo says
Hindi ko pa po na-try gawin eto sa malaking llanera kaya I am not sure how long to steam. To check na lang po, insert a toothpick in the center and if it comes out clean, luto na.