Kutsinta Recipe
Kutsinta or brown rice cake is a type of “kakanin” that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top.
This recipe requires minimum effort and the procedures are so easy to follow. If your thinking of making something for merienda, this would be a very good recipe worth trying.
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Kutsinta or kuchinta or even brown rice cake is a type of “kakanin” that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top.
This kutsinta recipe requires minimum effort and the procedures are so easy to follow. If your thinking of making something for merienda, this would be a very good recipe worth trying. Kutsinta is best served with grated coconut on top.
In addition, this is one of the most popular Filipino desserts to date.
Try this easy-to-prepare Puto Kutsinta Recipe.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Kutsinta Recipe
Ingredients
- 1 1/2 cup rice flour
- 1/2 cup all-purpose flour
- 1 cup brown sugar
- 3 cups water
- 1 1/2 tsp lye water
- 2 tsp anatto seeds
Instructions
- In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.
- While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
- Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.
- Place the mixture into individual molds and steam for 40 minutes to an hour.
- Serve with grated or shredder coconut on top. Share and Enjoy!
Video
Julienne Sayo says
This recipe worked for me!
Kapag feeling nyo prang tikoy eh tagalan nyo p ang pakulo. maari nyo din takpan ng foil pra nde magtubig un ibabaw ng niluluto nyong kakanin, akala ko nun una failed eh ,, ndi naman pala. thank u panlasang pinoy! favorite ko tong kuchinta
Joela says
Should it be cool before its serve?
DINA LYN LINSAO CORTEZ says
where can i buy lye water?
remy baluyo says
Thank you so much sir vanjo for all your recipes, they awaken my desires in cooking…May God continue to bless you po.
Vanjo Merano says
You are welcome, Remy 🙂
Mina says
Hi Vanjo,
Your website is really very helpful! Keep it up!
By the way, I live in Singapore and I can’t seem to find lye water. What I only see here is alkaline water. Can I also use as a substitute for lye water? Many thanks!
Vanjo Merano says
Mina, please check the comments section of this article on Lye water. It might be of help.
Ronic says
Can i use vanilla instead of lye water?
Jackielyn Marie Quemado says
What is the measurement sir if i use anatto powder?
Angelita guiao says
Cuchinta is a no rise puto. If we use baking soda or baking powder it will cause the cuchinta to rise so the result would be different
Jujielyn galbizo says
hi! thank you this is the best because the important information i only need is the abbrevations thank you so much.by the way how about you try halo-halo because i need the abbrevations
thanks bye!!!
-jujielyn<3
Lito Armea says
I am an engineer, but I love cooking. Pan lasang pinoy is such a great site where food lovers can enjoy spending time seeing, reading and learning your recipes. Many thanks , and it was a great help to people who wants to learn how to cook their favorite food.
Cristy B. says
Hi! I did everything and put them in a big bowl about 2.5 inches deep and 6 inches diameter. How come it takes so long to steam?
ma.carmila says
Is it o.k. to cook this kutsinta without lye water? What will happen if i tried.. it would still be perfect kutsinta just like the one you did…?
joana rose lucero says
Is it okay if i dont use anatto seed anymore? Wat is the of annatoo seed?
Anne rose says
Atchuwete seed po
Chelle says
You listed glutinous rice flour in the ingredients but in the video you said regular rice flour. I just want to make sure what type of flour should be used from your recipe? Thank you.
Vanjo Merano says
Chelle, the printed represents the detailed ingredients. This should always be followed.
GIna says
hello there…. i’d like to thank you for posting this recipe.. i’m an avid fan of your site. panlasangpinoy.com . i followed the instructions of most of your recipes. and when some have tasted my kutchinta, they ordered from me. hehehe… thank you very much and God bless you more.
Gina says
Can I use powdered Anatto instead?
Vanjo Merano says
Yes Gina, you can.