Kutsinta Recipe

My hometown take pride on its famous and delicious sticky rice cake or locally known as kutsinta. To be honest, I have no idea on how to cook this dessert until a good friend of mine share her recipe with me. Although I adjust the sugar content base on how sweet I want it to be. Other than that, I find this recipe very good and you'll definitely ask for more. 

Making kutsinta is very easy. Just be careful in putting the lye water, too much and too little can ruin the chewiness of this great dessert. This is a tested recipe and 1 teaspoon of lye water is perfect for amount of the rest of my ingredients. 

Naturally, kutsinta is kind of orange in color and that is because of the brown sugar reacting well with the rest of the ingredients. Some use annato seeds to make the orange color more deep. Some use food grade colorant to play with the colors of kutsinta just like I had below. But of course, that is all up to you. Though next time around, I would prefer making it without any food colors.  



1 cup tapioca flour
1 cup self-raising flour
1 3/4 cup brown sugar
3 cups water
1 teaspoon lye water (lihiya)
grated coconut

  • In a large bowl, mix all the ingredients starting with the self-raising flour and tapioca flour. Then gradually add the rest of the ingredients. 
  • Strain the mixture using fine mesh strainer. This is to eliminate lumps in your mixture. 
  • Whatever container you will use in steaming, make sure to fill it halfway to avoid spilling during the process. I use muffin moulds or deep chutney pots.
  • Stream the mixture for 45 minutes or until the mixture is firm enough for you. 
  • Let it cool and topped it with grated coconut if you wish. 

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  1. Ito ang pinaglihian ko sa panganay ko sis, naku natakam tuloy ako hahaha.

  2. Rose, I still have more of this here. Want some? lol


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