Kutsinta Recipe
A sweet and chewy Filipino rice cake, perfect for snacks or desserts.
Ingredients
- 1 cup rice flour
- 1/2 cup tapioca flour
- 3/4 cup brown sugar
- 1 3/4 cups waterx
- Food coloring (optional, for a deeper orange hue)
- Freshly grated coconut (for topping)
Instructions
- Prepare the Batter: In a mixing bowl, combine rice flour, tapioca flour, and brown sugar. Gradually add water while stirring until smooth.
- Add Lye Water: Mix in the lye water and food coloring, if using. Stir until well incorporated.
- Prepare the Molds: Grease small molds or muffin cups with a light coating of oil.
- Pour the Batter: Fill each mold about three-quarters full with the batter.
- Steam: Arrange the molds in a steamer and steam over medium heat for 25-30 minutes, or until the kutsinta is firm and set.
- Cool: Let the kutsinta cool in the molds for about 10 minutes before removing.
- Serve: Top with freshly grated coconut and enjoy.
Notes
- Lye water is essential for the chewy texture, but use it sparingly to avoid an overly alkaline taste.
- Store kutsinta in an airtight container for up to 2 days at room temperature or refrigerate for longer storage.