Kutsinta is a chewy, steamed rice cake that is usually served with puto, which is another steamed rice cake. This recipe uses cupcake molds and a steamer!
- 1 ½ cups all-purpose flour
- ½ cup tapioca flour
- 1 ½ cup brown sugar
- 3 cups water
- 1 tbsp lye water (substitute: ¼ tsp baking soda + 1 cup water)
- In a large bowl, combine the all-purpose flour, tapioca flour, brown sugar, and a pinch of salt. Whisk these ingredients until fully combined. Then, add the 3 cups of water. Mix this well with the dry mix, and then add the lye water (or the substitute for it, if you are using it). Mix everything well, and then pour the resulting kutsinta mixture into a pourable container.
- Prepare your steamer by heating up water to a boil. Get some silicone cupcake molds (or greased cupcake molds) and pour the kutsinta mix into them. For small molds, steam them for about 35 minutes, or until the top is firm. For larger cupcake molds, steam them for at least 45 minutes. When they’re finished steaming, let the kutsinta cool down before removing them from the molds.
That’s it! Typically, we garnish the kutsinta with freshly grated coconut. If dried coconut flakes are more accessible to you, feel free to use them instead! Enjoy! 🙂