Kutsinta Recipe – Soft and Chewy Filipino Rice Cake
Kutsinta, also spelled cuchinta, is a popular Filipino steamed rice cake with a soft, chewy texture and a slightly sweet flavor. Made from rice flour, brown sugar, and lye water, it is often enjoyed as a snack or merienda and best served with freshly grated coconut on top. Its distinct amber color and glossy appearance make it a festive treat commonly sold alongside puto in local markets.
Ingredients:
Instructions:
Ingredients:
- 1 cup rice flour
- ½ cup all-purpose flour
- 1 cup brown sugar
- 2 cups water
- 1 tsp lye water (lihiya)
- Annatto seeds (or a few drops of annatto powder for color)
- Freshly grated coconut (for topping)
Instructions:
- In a bowl, mix rice flour, all-purpose flour, and brown sugar.
- Gradually add water while stirring until smooth and lump-free.
- Add annatto water for color and lye water for texture, then mix well.
- Pour mixture into greased muffin molds or silicone molds.
- Steam for 40–45 minutes or until firm and translucent.
- Allow to cool slightly, then top with grated coconut before serving.
Kutsinta is chewy, mildly sweet, and perfect with coffee or tea—a true Filipino merienda favorite!
