How To Cook The Filipino Best Kutsinta

Kutsinta is probably the most well-known merienda (afternoon snack) or appetizer for most of the Pinoys. You can see this on some Filipino restaurant giants or in those economical food restos (karinderya). For that reason, this article highlights how to make the perfect cuchinta ever.

A few decades ago, you will see vendors lifting two customized stainless containers hanging from both ends of a bamboo plank on his shoulder. It is cheap! Very cheap indeed, but the flavor and tang were so much, and just three pieces of it will have you full. 

Perhaps, you have no idea on how to prepare your cuchinta yet. You think it might be too troublesome to prepare. In this article, we will share with you how to prepare food most awesomely and effortlessly. We are hoping to provide you the perfect recipe for it that you can easily follow. 

We assure you that the ingredients will be easy to find and are cheap. So, you must be ready to prepare 3erf with us. Let’s get started.


What Is Kutsinta Recipe

Kutsinta in the Philippines is a sticky rice cake (puto) with somewhat a jelly-like texture. It is made from rice flour, sodium hydroxide (or caustic soda, also known as lye), and brown sugar. 

delicious kutsinta top with coconut pulp
Creddits to: Kanto Grill

It uses a yellow food coloring or annatto extract, which is added before the Puto is steamed in a Ramekin. It is sprinkled with shredded coconut or caramelized coconut milk curd called Latik for added sweetness after it is cooked.

Some Filipinos say that the name is acquired from a pre-colonial kitchen tool used to shape the rice cake. Some say that the word came from the Chinese Hokkien term “Kueh Tsin Tao,” which means Kueh “little steamed cake or cookie for a snack.” 

It is because most of our early Chinese ancestors came from Southern Fujian, China, whose dialect is Hokkien. They were the pre-colonial merchants who made a trade in the Philippines. Thus, it makes sense that they would make “Kue Tsin tao” known to Filipinos, who later named it “cuchinta” and made their version of it.

If you are going to travel to any Philippine Island, you should look for delicacies like this. Recipes like this are something that you will not see anywhere around the world. Yes, you may have traveled to Japan, wherein they also have their recipes similar to this. They have famous Mochi, which is the same, but mochi has a sweet filling. On the other hand, Kuchinta is just a sticky delicacy. Some prefer recipes like this with shredded coconut flesh, yema, or as it is. In addition to that, there are only two popular colors of Cuchinta recipes: orange and purple. 


Ways To Make Kutsinta Yummy Recipe

There are some ways to prepare cuchinta that you are probably already familiar with. But just in case you have no idea how this is completed, here is a step by step guide in helping you to prepare a bunch of it for your family’s merienda. Sooner or later, you won’t mind making it any day and ditch the ones from the stores. As you browse, you will give us lots of thanks because of the information we will provide in this article. 

Kutsinta Recipe without Lye Water 

You could be planning to execute this sticky cuchinta recipe, but the problem is that you can’t find lye water near you. Here is the recipe for it without using the lye water to end your misery because of the absence of lye water. Cuchinta without lye water is as delicious as any other version of this, using a few easy steps.

To do recipes like this without lye water, mix the components in a big container, scoop from it, and place it in the templates. Let it steam for half an hour. Afterwhich, let it cool, and you can munch as much as you want. It is perfectly served with coconut flesh and latik (caramelized coconut milk curd).  

Kutsinta Recipe Using Cornstarch

From simpler to fuller is the context of our next cuchinta yummy recipe using cornstarch. This powder is joined with all-purpose cream to make the batter much thicker. Thanks to this, it enhances the gelatinous texture, and the color was darkened from translucent to opaque. 

In this new food recipe, the same components are used with the addition of cornstarch dissolved in water and stir with the original cuchinta mixture. The same procedure is then applied by pouring a scoop of mixed components in a molder and steaming it for about a quarter of an hour. 

If you don’t have cornstarch available, you can substitute it with tapioca flour. Tapioca flour is smooth and does not discolor when used on foods. Tapioca flour works thicker by one teaspoon, similar to cornstarch. In using this type of flour, increase the usage of this tapioca. Dissolve it in water as well.

Kutsinta using Glutinous Rice

If you want a sticky and chewy, try kutsinta using glutinous rice. To ensure your sweet treats won’t slough off and deform, glutinous is the perfect remedy for it.  

To pull this recipe off, use a similar component from the original version to supplement using glutinous rice. We all know that such a rice variant has a sticky property and feels heavy in the stomach when you consume it. Mix and combine everything to complete the mixture. 

Like the other recipe variants, this is prepared by steaming for about a quarter of an hour. It is so enjoyable to consume together with the topping of your choice. To make it even perfect, add a hot or a cold drink. 

Kutsinta with Cassava Flour

If you prefer a healthier recipe version, kutsinta with cassava flour is right for you. Thanks to this variant, it is gluten-free, with a high supply of carbohydrates and dietary fiber good for the body. Hence, it will give you a nutty flavor to your favorite snack. 

The same components are used with the addition of cassava flour and lye water. The mixture is placed into molders and steams it until cooked. Serve with grated cheese or latik.


Variations Of Kutsinta

This delicious snack has new variations of recipes, yes! We are thrilled to share with you on how you can have it in different varieties of kutsinta. In this way, you can unleash the creative cook in you. 

Ube Kutsinta

ube kutsinta on banana leaves
Credits to: sugarampsprinkle

Want to put a flavor in your snack to have it more fun and easy to the eye? Add Ube in the components! Ube Kutsinta is one of the most loved variants of Filipino. It gives earthly punch to the mix and sweetness that’s barely there.

To create recipes of this kind, you use the same components except for using brown sugar instead of the refined white ones. Then, separately dissolve a mashed Ube in liquid, and such mixture blends in the kutsinta mix. Then, observe the same steaming procedure, and you can enjoy your Ube-flavored snack.

Kutsinta with Yema (buttermilk candy)

kutsinta with yema on top
Credits to: Gorgeous Me

Who wouldn’t love this oh so sweet delicacy on your lovely snack? We’re telling you it’s magical! If you want to prepare your Yema, click the recipe here. And having your kutsinta with Yema is a delightful snack.

Thanks to its sweet and creamy texture, it is matching with the stickiness of this Pinoy Cuchinta. 

Kutsinta with Cheese

kutsinta on a plate top with cheese
Credits to: Sarap Pinoy Recipes

One of the most loved dairy components is cheese. It creates recipes like this creamy. If you are a cheese lover, this version is quite an ecstasy when savored. 

To do this, sprinkle the shredded cheese all over your cooked finished product and let it melt. The unsalted cheese is more significant than its salted version. It merely blends well with the sweetness luscious of our favorite snack. 

Pandan Cuchinta

There are lots of locals who are addicted to the taste and aroma of pandan. Usually, they have these pandan leaves planted in their backyards and often used in cooking their hot steamy paddy. They use this because it gives off an aromatic flavor that will indeed have you craving to eat more. 

The addition of pandan flavor to this sticky delicacy gives it that addictive flavor that no one could resist. Imagine yourself biting into a chewy and sticky delicacy, then that pandan aroma will hit your nose. That will have you rolling your eyes because of its deliciousness. 

To create this variation, use the same components as the original cuchinta. Then, add the pandan flavor. We suggest using powdered pandan flavor instead of the actual pandan leaves. Powdered pandan flavor has a more concentrated flavor, and a little goes a long way, unlike the real pandan leaves, which might ruin the appearance of the cuchinta because while preparing, the leaves might be shredded. 

Furthermore, to give it a more appealing vibe, you can change its color to green and white for a change. This will surely attract diners, especially kids, because of their different colors.


Troubleshooting Recipes

Mishaps in executing recipes are unavoidable sometimes; however, you are careful. But don’t worry, we got you. The following troubleshooting tips will give that creative cook vibe. 

  • Pale in Color – if you still can add more annatto coloring, then add some more to have the color alive.
  • Sticking in mold – If this happens, brush oil, margarine, or butter in the template so the rice cake won’t stick to it. 
  • Sinking in the middle – Don’t let the water boil; simmer.
  • Liquid all over the template.  If this occurs, put a cloth towel over the top of the template and close the lie. It may help to avoid liquid drippings.

Trivia

Did you know that despite how it looks, this native delicacy is low in fat? It is so because it is only sweet and steamed. Plus, not a part of the cholesterol-containing ingredient is included in the mixture. 

  • Furthermore, cassava flour gives baked foods a subtle nutty flavor. In addition to that, cassava flour is perfect for those who are on a diet. This is because it is low in calories, rich in Vitamin C, packed with antioxidants. It also helps boost the immune system and enables you to alleviate stress. To use this, dissolve it in cold water. 
  • Did you also know that this delicacy is famous at every local Philippine festival? For example, the Sublian Festival in Batangas, which is held every July? Batanguenos are known to have a penchant for sticky delicacies, and this orange and purple delicacy will never be absent from any event possible. 
  • Another Philippine Festival that caters to the stickiness of this delicacy is in Bocaue, Bulacan. Held every July first, this Bocaue River Festival will also not let their tables without a little of color using this delicacy. Every munch of this delicacy with your chosen partner (yema or grated Coco flesh) will surely make it feel like the 4th of July in your mouth. 

Tips

To have this snack more delicious and close to perfection, we listed some tips to help you achieve it. Feel free to tell us if it worked!

  • Please don’t use too much baking soda; it may give a bitter taste. The unwanted taste will surely ruin the taste of this delicacy. 
  • To save kitchen time, warm up the steamer while mixing all ingredients. This method is like warming up an oven. In addition to that, this method will give the cuchinta a firmer and silkier texture. 
  • It’s good to use cornstarch because it gives translucent color rather than opaque.
  • Cornstarch is different from cornflour. Cornflour is made from finely powdered corn products, while cornstarch is made from the ground endosperm. But in the end, they still serve their purpose as both agents used in thickening sauces. 
  • Use silicone templates instead of tin templates. It is easy to remove the rice cake when it’s done rather than in tin templates. When you use silicone templates, all you need to do is pop out the delicacy out of the template. Unlike in using tin templates wherein you need to scrape it carefully. Also, it is easier to rinse silicone templates. 
  • Put a cloth over the molds and close the lid to avoid liquid drippings. Furthermore, liquid drippings will cause warts and unwanted holes in your cuchinta. This will surely give your cuchinta that horrible appearance. 
  • It is essential to stir the mixture in between pouring it into the molds as the flour tends to accumulate in the bottom.

Perfectly Served With

Cuchinta, as a merienda, is suitable for this food we have listed for you. To prepare your merienda for a new delightful experience, try these!

  • Puto – Puto is another delicacy prepared through steaming. It has an entirely different texture compared to cuchinta. Both use shredded coconut as the topping.
  • Bibingka Recipe – Always being paired with this clay pot baked cake delicacy. The contrasting texture of the two gives it an extra punch in your taste buds.
  • Tea – Tea is always right after you munch down these fatty snacks. It helps with the digestion.
  • Pancit Guisado Oh, yes! We dig this combination. The saltiness and crunch of the Pancit Guisado are always pleasant against the sweet, smooth cuchinta texture.

Conclusion

Having this easy to follow the best recipe is helpful enough as a guide in executing beautiful cuisines. Before, only the elder could cook these traditional snacks. But now, through this recipe, such a magnificent masterpiece is within reach. 

Now that you know how to prepare the best cuchinta ever, you can find it as easy as making waffles. So, what are you waiting for? Ditch into the nearest groceries and buy your ingredients. Have your version of this sweet dessert. Now you can prepare your own at the comfort of your home any time you want with your loved ones.

For more delicious recipe, visit Eat Like Pinoy!

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Superb Kutsinta Recipe

Who wouldn't panic when you hear that honk outside your window? Then, once you check it out, it is your usual Cuchinta vendor. With this, you will always crave Cuchinta every day. But what if the vendor will not go past your house? Concerning that, we are here to help you prepare your version of this delicious Cuchinta.
Course Dessert
Cuisine Filipino
Keyword Dessert recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 409kcal
Cost $5-$10

Equipment

  • 10 pcs kutsinta molder

Ingredients

  • 1 cup Flour
  • 4 tbsp Cornstarch melted
  • 1 3/4 cups Water
  • 1 cup Sugar
  • 1 tbsp Annatto seeds
  • 1/4 tsp Salt
  • 1 cup Coconut meat grated

Instructions

  • In a bowl, combine flour, cornstarch and salt. Mix well.
  • Then add the sugar and mix gently.
  • Pour-in water gradually  and continue to mix until all ingredients are completely distributed.
  • Place the mixture into individual molds and steam for 20 minutes to an hour.
  • Serve with grated or shredder coconut on top. Share and Enjoy!

Nutrition

Calories: 409kcal | Carbohydrates: 84g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Sodium: 157mg | Potassium: 105mg | Fiber: 3g | Sugar: 51g | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg
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