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Kutsinta

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.

Prep: 0 min Cook: 30 min

Ingredients

  • 1 flour
  • 0.5 cup tapioca flour
  • 1 dark brown sugar
  • 3 cup water
  • 1 tbsp atsuete powder
  • 1 tbsp lye water

Instructions

  1. Mix flour, tapioca flour, sugar, and water. Stir well until dissolved and mixture is smooth.

  2. Add in atsuete and stir until well dispersed and the desired color is achieved.

  3. Add lye water and stir.

  4. Fill molds to about ¾ full.

  5. Incorporate water to the steamer and bring to simmer on medium heat.

  6. Steam kutsinta for about 40 to 45 minutes or until mixture is set. Remove from heat and allow to cool.

  7. Gently remove from molds and top with grated coconut.

  8. The atsuete is primarily added to deepen the color and you can use more or less depending on the brown sugar you use.

  9. If using tin molds, you might need to grease the insides to make removing the steamed cakes easy.

  10. Steam in a gentle simmer to prevent the kutsinta from sinking in the middle.

  11. These are mini-sized cuchinta; recipe yield depends on the size of molds you use.

  12. Stir the mixture between pouring into the molds as the flour settles in the bottom.

  13. Nutritional info is calculated at two pieces per serving.