Recipe

Kutsinta with a Twist

Coconut Delight: A Modern Twist on Filipino Kutsinta

4.5 out of 5

Indulge in the rich flavors of Filipino cuisine with this modern twist on the classic Kutsinta. This delectable treat combines the traditional flavors of rice flour and brown sugar with a hint of coconut, resulting in a delightful dessert that will transport you to the vibrant streets of the Philippines.

Dessert› Cake› Kutsinta

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Preparation time

15 minutes

Cooking time

30 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if lye water is omitted), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Sugar-free

Ingredients

1 cup (120g) rice flour 1 cup (120g) rice flour
1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
1/4 cup (60ml) water 1/4 cup (60ml) water
1/2 teaspoon lye water (optional) 1/2 teaspoon lye water (optional)
1/4 teaspoon purple food coloring (optional) 1/4 teaspoon purple food coloring (optional)
Grated coconut, for topping Grated coconut, for topping

Nutrition

Calories (kcal / KJ): 180 kcal / 753 KJ
Fat (total, saturated): 4g, 3g
Carbohydrates (total, sugars): 35g, 18g
Protein: 2g
Fiber: 1g
Salt: 0.02g

Preparation

1.
In a mixing bowl, combine the rice flour, brown sugar, coconut milk, water, lye water (if using), and purple food coloring (if using). Mix well until the batter is smooth and free of lumps.
2.
Prepare your steamer by filling it with water and bringing it to a boil.
3.
Grease your Kutsinta molds with oil to prevent sticking.
4.
Pour the batter into the greased molds, filling them about 3/4 full.
5.
Place the molds in the steamer and steam for approximately 30 minutes, or until the Kutsinta is set and no longer sticky to the touch.
6.
Remove the Kutsinta from the molds and let them cool.
7.
Once cooled, top each Kutsinta with grated coconut.
8.
Serve and enjoy!

Treat your ingredients with care...

Rice flour — Make sure to use fine rice flour for the best texture in the Kutsinta.
Lye water — Lye water is an optional ingredient that helps achieve the characteristic chewiness of Kutsinta. If you prefer a softer texture, you can omit it from the recipe.

Tips & Tricks

For a more pronounced coconut flavor, you can substitute coconut milk with coconut cream.
If you don't have Kutsinta molds, you can use small heatproof cups or silicone molds as alternatives.
To prevent the Kutsinta from sticking to the molds, make sure to grease them thoroughly with oil.
Steaming time may vary depending on the size of your molds, so adjust accordingly.
Leftover Kutsinta can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Kutsinta as a delightful dessert or snack. They are best enjoyed fresh and warm, but can also be enjoyed at room temperature.

Presentation advice

Arrange the Kutsinta on a serving platter and sprinkle some additional grated coconut on top for an appealing presentation. You can also garnish with edible flowers or a dusting of powdered sugar for an extra touch of elegance.