Monday, February 22, 2010

Kutsinta ( Sticky Rice Cake )

Kutsinta is another kind  rice cakes. It is a cake made of rice flour, mixed with water and dark brown sugar plus the secret ingredient here is the lye water. It is cooked same way as Puto, poured into moulds and steamed. The finished product should be sticky yet chewy. This is serve with fresh grated coconut.

This recipe is adapted from panlasang pinoy.


½ cup all purpose flour
1-½ cup rice flour
1 cup dark brown sugar
3 cups of water
2 teaspoon of anatto seeds ( can be substituted with artificial food color )
1-½ teaspoon of lye water

Equipment :

silicone bakeware or kutsinta mould

Cooking Directions:
  • In a medium mixing bowl, combine all the dry ingredients starting from, all purpose flour, rice flour and brown sugar. Mix well, make sure it is well incorporated.
  • Gradually add the water and continue to mix until all ingredients are well blended.
  • Add the lye water and anatto water. ( Anatto water is result from the anatto seeds soaked with 3 tablespoon of water for few minutes. It should be a vibrant red color.
  • Pour mixture into individual silicone bakeware or muffin mould and steam for 40 minutes to an hour.
  • Let it cool and serve with freshly grated coconut. Enjoy!


JenniferMae on June 5, 2011 at 3:36 PM said...

i tried the silicone mold for baking ( the small cup cake silicone molds) and i steamed them for an hour and still sticky.. Can you help me pls?? i followed the recipe and i dont know why they are still stcky.. how long do i have to wait for then to cool down !! i think i used the same ones you had used..

Anonymous said...


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