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
edward dulay says
can i make kutsinta without lye water?
Lalaine Manalo says
I haven't tried this recipe without the lye water. The solution adds chewiness so I am sure there would be a change in texture without it.
Paulina says
I have been trying to make kutsinta & all the other recipes I tried failed even though I followed the recipe but with your recipe, I only tried it once & it was a HUGE SUCCESS!!! I love the ips you give in the beginning of your recipes.. thank you so much for sharing your recipes with us!, ๐๐ค
Lalaine says
Thank you so much, Paulina, for your feedback. I am glad you enjoyed it. I can't take the credit, though, because this is my friend's recipe ๐
Paulina says
Ate, instead of tapioca flour, can I use rice flour instead? Seamstress po.
Lalaine says
Hi Paulina,
I haven't tried this with rice flour so I am not sure how it would turn out. What do you mean "seamstress"?
Edith Biasca says
Hello po ano po pwede ilagay or i topping pag Wala pong coconut? Salamat po and God bless
Lalaine says
Hi Edith,
Maybe some grated cheese if you like? It's a weird combination but I think it will be delicious. Kung hindi naman, it's ok to omit the topping. Masarap parin kahit wala ๐
Dada says
Hi Lalaine,
I made Kutsinta today and followed your recipe as is, and did not change anything.
It was so good. Maraming salamat and more power to you.
Lalaine says
Thank you so much for your feedback. I am glad you enjoyed them ๐
Merle says
hi lalaine may I ask whatโs lye water for? Never made kutsinta but I do wanna try.
Thank you
Lalaine Manalo says
Lye water adds chewiness ๐
Joy says
Thank you Ms Lai, I really like the kutchinta soft and chewy, you give best receipe...I try before but not like your receipe...Your the best!
Lalaine says
Salamat rin, Joy. I really appreciate your comments. I am glad you're enjoying the recipes ๐
Minette says
Hi Ms Lalaine! May Iโm not sure if I can find annato here in the middle east. Does it really contribute to the taste of the kutchinta?
Lalaine says
Hello Minette,
The annatto is mostly for color, you can omit it if you don't have it. Just make sure to use dark brown sugar.
Minette says
Thanks po!
Lalaine says
You're welcome. I am here to help ๐
Kaye says
Just use dark orange food colouring po...
Lalaine says
Thanks for tip, Kaye.
Mercy says
Can't find tapioca flour .can I use tapioca starch
Love your receipe. Thanks
Lalaine says
I haven't tried this with tapioca starch. I am not sure if the two are the same. ๐
Rosemarie says
Those who are looking for lye water, you can check in any Asian store. Itโs called Sodium Bicarbonate, it is in bottled water like the size of vinegar or soyo. Or you can make from scratch like my mom and aunties did. Use the ashes of bark wood. Wash the ashes many times until clean. Then put it in any glass jar ( any size you prefer) and fill up with water. The amount of water depends the ashes that you collected. Leave it for a couple days until the water is already clear. Enjoy!
Lynn says
Hi this is my second attempt on making kutchinta, the first one is so sticky can I use glutinous flour instead of tapioca?
Lalaine Manalo says
When you say sticky, do you mean chewy or makunat? I am not sure what consistency you're after but this puto is supposed to be sticky or chewy. I haven't tried glutinous rice flour before so I am not sure how it would work in this recipe.
Paula says
Hi laine,
Iโd like to try this recipe as it is my fave but i donโt know why it seems watery, I used the same exact amount of water written in a recipe.
Lalaine Manalo says
Try wrapping the steamer lid with a cotton cloth to absorb the condensation so it doesn't drip on the puto ๐
Chyrine says
Hi miss ung asuete po ba na.anatto is brand pobayan at ung lye water san po pa pwdma bili sa mall,tnx po
Lalaine says
Hello Chyrine
Yes, annatto is atsuete. I am not sure where to buy lye water sa Philippines, nasa U.S. kasi ako. ๐
Marlene says
Where we can buy lye water
Lalaine Manalo says
I bought mine at Seafood City supermarket in California ๐
Loveline says
I made your recipe today for friendโs birthday party and it is a hit! I just loved the texture and taste good! maybe next time I will try to reduce the sugar.thank you for sharing your recipe,it is definitely a keeper!
Lalaine says
It took me awhile to find kutsinta recipe with the chewy texture I like and I am so happy my friend taught me how to make them. ๐
Kate says
I can't find any lye water in Dubai. Is it possible to use the same recipe but without the lye water?
Lalaine says
HellO Kate,
Lye helps with the chewy texture so I am not sure how the kutsinta will turn out without it.
Kaye says
Marami po lye water sa dubai sa mga Filipino supermarket
tina says
meron po sa westzone. pwd din pong i-sub ang baking soda๐
Danica aira says
Hi! I cooked kutsinta too, but without lye water, i used baking powder as alternatives ( 1tsp baking powder ) and it always came out just fine, same texture as kutsinta that has lye water. Hope this help
Lalaine says
Thanks for the tip, Danica! I will definitely baking powder the next time I make kutsinta.
Grace says
You use baking powder or baking soda? Just to confirm
Donna says
Did you use baking powder or baking soda? Thanks.
Nene Hogue says
I live in the U.S. usually Asian's groceries everywhere. They have lye water. I find very difficult to find what I need in the Philippines. Here in the U.S. everything are here what you need.
Ash says
Westzone supermarket poh may lye water sila.
Lalaine says
Thank you, Ash!
Grace Rivera says
Hello po, tanong ko lang po kung pwede ko switch yung tapioca flour to tapioca starch? And if yes, same measurement din po ba? Thank you po!
Lalaine Manalo says
I read online that they're the same so yes, you can use tapioca starch ๐