Kutsinta (some other pronounce it as kutchinta or cuchinta) is another variety of kakanin in the Philippines that has a grated coconut meat. This kind of Islam in is usually served as merienda or snacks and dessert for us,Filipinos.

This steamed cake like kakanin is made from a mixture of rice flour,brown sugar and lye which is enhanced with yellow food coloring. Kutsinta is a jelly-like Islam in that has a grated coconut meat on top of it. It is frequently sold with puto. For a better or sweeter taste you can also add latik which also enhances the taste of your kutsinta.

Kutsinta (Brown Rice Cake) Recipe

Kutsinta (Brown Rice Cake) Recipe

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Ingredients

  

• 400 grms tapioca flour or cassava starch
• ½ kg plain flour
• 1 kg brown sugar
• 1900 ml water
• 30 ml lye water
• orange food color
• grated coconut

Instructions

 

• In a large and deep casserole or kettle or container, mix all the dry ingredients – plain flour, tapioca flour and brown sugar. Add in water and mix thoroughly until dry ingredients have basically dissolved into the water and a thick homogenous mixture is attained.
• Using a fine colander let the mixture pass the fine sieve. Strain properly to ensure a smooth mixture. You can press the soft lump to allow passing it into the fine colander. Continue doing this for the rest of the mixture until a smoother mixture is collected.
• Add in lye water into the mixture and stir properly until it becomes yellowish in color. Add in orange food color and continue stirring until it is evenly blended.
• The next step is to prepare the molds or small containers. Fill the cups with the mixture to about ¾ full. Arrange them properly in batches in the upper layers of the steamer.
• Heat the water in the steamer until it is briskly boiling. Mount the upper layers and steam for about 15 to 20 minutes, until the “kutsinta” have cooked through.
• Take the “kutsinta” from the steamer and allow cooling. Meanwhile continue with the succeeding batches. Continue cooking until all the mixture is consumed.
• Remove the cooked “kutsinta” from the molds and arrange them in serving plates. Top them with grated coconut and serve.