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
Ailynne Joy Francisco says
hi na try nyo na po ba yung kutchinta using glutinous rice flour and rice flour ? ilang amount po kaya ng water and lye water ang kelangan? kase everytime na gagawa ako sobrang sticky
Willy says
Hi Ms Lalaine. thanks for sharing this recipe. I tried it and it was soo good! However there's this smell and taste to it that my children didn't like. I attributed it to the lye water. Can I use a smaller amount of lye water? maybe half of tbsp.?
Jane says
Kahit po ba silicon molds ang gamitin, kailangan pa rin i-brush ng melted butter?
Louvina says
So far the best recipe for perfect kutsinta that I really like. The ingredients suit well unlike the others I find this more soft and ideal kutsinta. Thank you so much for sharing your recipe so simple to follow. Even my husband likes it better than the other version that I made heheh from other vlogger. ๐ Since then I always follow your steps in making kutsinta and I already made 5 times. Perfect!
Jennylyn Schuler says
Thanks poh sa recipe. Kahit poh wala gata ang sarap at lambot pa din kahit kinabukasan.
April Angela Balagtas says
Hi mam. Is it okay to store kutchinta in chiller gor less than a day?
Liza says
Hi po,
I am also in search for a perfect kutsinta recipe but the few tries are good but not good enough. I wanted the feeling back in my childhood when every morning together with taho in the other container is the kutsinta with the puto, can't forget how soft, chewy it is.
Can I use pastry flour instead of all purpose flour since there is a scarcity of flours here in Germany now?
Jonee Malonzo says
first try to try it and itโs a success๐๐๐i was so happy bringing back my childhood memories going to palengke and buying kutsinta for breakfastโฅ๏ธโฅ๏ธโฅ๏ธโฅ๏ธthank u Ate Lalaine for your recipes... itโs bringing out the Kapampangan me hahahha... โbasta kapampangan manyaman ing lutoโ ๐๐๐๐๐๐ looking forward to try a lot of your recipeโs...
Lynelle says
Ang sarap sarap po talaga ng resulta.salamat po sa recipe mo.
Lalaine Manalo says
Thank you po sa feedback. I am nagustuhan niyo ๐
Venus dela cruz says
Pede po bread flour instead of all purpose flour plss reply po
Ska says
I think masyado marami yung 1 TABLESPOON na lye water. May ibang lasa pa naman ung lye water.. At amoy... Im not sure if typographical error lang. Sana ma verify. First time try and i really followed the recipe. May after taste sya na parang making me nauseous. Baka kako yung 1 TABLEspoon na lye water, instead of 1 TEASPOON... Sana maliwanagan nyo po.. Pero salamat po for sharing your recipe.
Maude says
First time to make this and itโs an instant hit! Thank you!
Lalaine Manalo says
Thanks for the feedback. Glad you liked the recipe ๐
Jenny says
Why my kutsinta is watery on the top? What could be the problem. And i already steamed it for almost 2 hours
Pam says
Hello po
Thanks for sharing your recipe po.
Ask ko lang po pwede po ba yung alkaline water kung wala pong lye water?same po ba yun?
Thanks po.
Regards
Pam
Remwell Nayve says
Pwedi bang I substitute ang cassava flour sa tapioca flour?then, do I have to change some of the measurements of other ingredients if mag cassava flour?
Arlene Jardinico says
Hi!I like your recipe.it turns good but I am not happy as my kutsinta is not shiny.How does yours is shiny?what is wrong with mine?I followed your recipe?
Chings says
Hello bakit po yung nagawa namin medyo mapait/mapakla?
Feraida says
Hi good evening, ask lng po ano ang puede e replace sa tapioca flour wla kc available any idea po. Salamat
Lalaine Manalo says
I haven't tried it but some recipes use glutinous rice flour instead. If you can't find tapioca, it's a worth a try.
Lyn says
I tried doing them. They came out perfect. I love the texture too. Kya lang may konti pait. I think from Lye water khit less them 1 tablespoon lang nilagay ko. Maybe bawasan pa next time?
Lleana Jasmin Gardiola says
Hi,
How do you store kutsinta? Is it okay to put it in the fridge for 1 day and would still be fresh?
Thanks!! ๐
Lalaine Manalo says
Yes, you can store them in the fridge. ๐
Bhey says
Is tapioca starch can be used. I cannot find tapioca flour
Lalaine Manalo says
I am not sure if tapioca starch and tapioca flour are the same thing ๐
Bernadette Mallari says
I used tapioca starch and it worked perfectly!
To Ms Lalaine, how long does the kutchinta lasts after you make it? Is the taste and texture will still be the same a day after if you put it in the fridge?
Thanks!