How to make Kutsinta Recipe.
Kutsinta or Cuchinta Recipe. Kutsinta or Cuchinta is another popular steamed kakanin also known as “sticky rice cake”, with a jelly like consistency. Kutsinta is a favourite kakanin snack here in the Philippines, served with freshly grated coconut. Kutsinta flavours can also affect the color of the rice cake. The orange kutsinta are cooked with rice flour, all-purpose flour, refined sugar, lye solution, water and Annatto powder dilute in water which is also known as “atsuete” here in Philippines. Annatto makes the kutsinta looks bright orange and at the same time it gives a distinct aroma and earthy flavour. And the brown kutsinta are cooked without the annatto powder and they used palm or dark sugar instead of refine sugar.
- 1/2 cup rice flour
- 1/2 cup all purpose flour
- 3/4 cup white sugar
- 1/2 tbsp annatto powder diluted in 1½ cups of water
- 1 tsp lye water “lye solution”
- orange food color, (optional)
- 1 cup grated coconut, for toppings
- Preheat your steamer with 2 liters of water over medium heat and cover with a lid.Meanwhile, If you don’t have anatto powder you can use anatto seeds. In a sauce pan put a cup of water and 1½ tablespoons of anatto seeds and let it simmer for about 2-3 minutes until the water turns red-orange.
- Fire off, strain the simmered anatto and discard the seeds. Add in the remaining half cup of water to cool down and set aside.
- In a mixing bowl mix all the dry ingredients and whisk to mix well. Add the anatto water and lye solution (be exact with the lye measurement or mixture will become bitter and hard) then mix thoroughly, strain to remove the lumpy bits. Pour at least 3 tablespoons of the mixture into each molds, this recipe can yield a dozen of kutsinta.
- Steam for about 25-30 minutes with a clean cloth under the lid. Once cooked, take off from the steamer and let is cool slightly before transferring to a plate for an easy removal. Served warm or cooled with freshly grated coconut and enjoy your perfect homemade kutsinta.