Kutsinta or Puto Cuchinta is a native Filipino delicacy snack that are small steamed sticky rice cakes. A simple and healthier snack alternative. 
What is Kutsinta?
Kutsinta is a native sweet Filipino snack that are made by steaming sticky rice. It is brown or reddish in color because it is sweetened with brown sugar that is further enhanced using annatto or achuete. It is usually eaten with grated coconut.
I remember when I was a kid, I would wake up to the sound of a peddler howling in the streets, early in the morning to sell his Puto and kutsinta for breakfast. I think the two are really inseparable tandem, you will always see them sold or served next to each other.
But between the two, I especially like the kutsinta more. I really enjoyed eating it with grated coconut before going to school and they are quite filling.
Now that I think of it, it is kind of funny and amazing how both puto and kutsinta are traditionally made from rice, but came out to be so different.
They are also both steamed, but puto is made from regular sweet rice while kutsinta from glutinous or sticky rice. One thing they share in common is that they are both delicious and make great snacks or breakfast.
What is it made of?
While I was searching the net, I found that there are 2 different kinds of kutsinta recipe. One uses a mix of glutinous rice flour and sweet rice flour. The other uses a mix of all-purpose-flour and tapioca flour. I liked the texture of the latter much better, holds its shape better but still soft and chewy.
I've been meaning to make kutsinta for quite a while now. Well actually, I did try it once. I did not have lye water at the time and used the alternative. However, they turned out to be too sticky and soft. It was so bad, I had to throw them all away.
But since a special Filipina from Norway asked for Kutsinta recipe, I got myself lye water. Just so that I could finally make and post them here. Thanks, Chona for being an avid follower of Foxy Folksy and I hope you will like this kutsinta recipe!
If you've read my post about Pichi-pichi and Palitaw, then you are already aware that I use desiccated coconut. Since freshly grated coconuts are hard to get by and I personally had a not so good experience with the frozen one.
By the way, if you bought a whole bottle of lye water and do not know what to do with the rest, try making pichi pichi. Another great Filipino treat!
Printable Recipe
Kutsinta
Ingredients
- ½ cup all-purpose flour
- 3 tablespoon tapioca flour
- ½ cup brown sugar
- 1 cup water
- 1 teaspoon lye water - see NOTE
- 1 teaspoon annatto/achuete powder - for coloring
Instructions
- Slightly grease your kutsinta molds with oil and set aside.
- In a bowl, combine the all-purpose flour, tapioca flour and sugar.
- Add in the water and stir until sugar is dissolved and the mixture is smooth.
- Add the annatto/achuate powder and mix well. Then stir in the lye water.
- Fill the molds about three quarters (¾) full and steam for 30-40 minutes or until top is set when touched.
- Remove from heat and allow to cool before removing from molds.
- Serve with grated coconut.
Notes
Nutrition
This Kutsinta recipe was originally posted in November 2016. Updated in April 2020 to include new photos and recipe video. Recipe remains the same.
A says
Hi Bebs
Absolutely delicious!!! and thank you for sharing this recipe.
Bebs says
Your welcome and I am glad you like it.
Consolacion tolentino says
Can i advance the mixing of all ingredients in the evening t 9pm or 10pm. and I start cooking by 3am
Bebs says
I do not see any problem with that. Just remember to mix it again as the solids will be settling at the bottom.
GD says
Hi Bebs, I tried your recipe and it was amazing! Thank you 🙂
Bebs says
That is great!
GD says
Hi Babes, I tried your recipe and it was amazing! Thank you 🙂
Bebs says
Glad to hear it, GD.
Mommy Malou says
This recipe is perfect!! Just like the one back in the Philippines... Salamat po for sharing! I will be using this na all the time.. Super easy and saktong saktong ang lasa.. By the way I used coconut oil to grease the molds. Masarap talaga sya promise!
Bebs says
Thank you for letting us know how it went and I am glad you like it, Mommy Malou!
Lyn says
I love this recipe. Thanks!!
Bebs says
You are welcome, Lyn.
C says
Always love eating kunsinta... I also prefer kunsinta over puto and craved it when I was pregnant. This is truly the taste I was longing for. Wanted it soft so I followed the notes to reduce the lye water. I am truly a fan of Beb Foxy, her website. Tried pandesal, ube pandesal and even the spanish bread... I’m a cook but never a baker but followed her recipes and ALWAYS turned out great! Soft and fluffy breads, and the kunsinta the right consistency doing it the first time. Tried other sites for years but foxyfolksy is by far the best. Will keep on trying other recipes as time permits. Thank you for your sharing your knowledge and skills.
Bebs says
Oh wow! This is one of the best comments I got and it really touched my heart! I am happy that you are enjoying our recipes and thank you so much for letting us know about it!😘
JJ says
Can I use glutinous rice flour instead of tapioca flour?
Bebs says
I have not done it like that but I think other recipes have.
Theresa says
Hello! I have tried to make this twice now, following the recipe to a "T". But my Kutsinta is dark , not the light brown/orange color. Also I have had to extent the steam time because they were not fully cooked.
Bebs says
Hi Theresa, try using light brown sugar (wash) if that is what you aim and check your annatto powder if it is pure. Extending cooking time a bit should be fine.
Abi says
Hi ms bebs, if i double the recipe thats double the flour and double the tapioca flour is that correct?
Bebs says
Yes, you just double everything.
Maria lourdes martin says
Thank you sa recipe ng kutsinta.
Bebs says
You're absolutely welcome.
Samantha says
I tried making if and checked after 30-40mins but the top is not set yet. I waited an hour but still no.
Bebs says
Sometimes using high temperature is the culprit, cooking the water in a rolling boil creates lots of droplets that fall into the molds.
GM says
what can i replace tapioca flour with?
Florence says
This recipe has the perfect consistency and taste. I ended up steaming it 50 minutes to get it to a good consistency. It was so simple and easy to make that I'm never buying any from the store again which usually end up being too dense or too sweet. I posted it to my Instagram story and shared this recipe with people who were tempted to make it.
Bebs says
That is so great of you, Florence. Really happy that you love our recipe and thanks for the tip on cooking times.
Myrna says
I’ve tried a lot of kutchinta recipe, yours is the best recipe and smells like kutchinta I’ve been buying back home. Thanks for sharing this recipe. I will stick to this recipe. I followed the instructions and recipe exactly on your post.
Myrna
Bebs says
That is the goal, Myrna! Glad you like it and thanks for the 5 stars..
Atomica says
There is no way anyone can make 16 of those with the listed US metric ingredients. So what is the real measurements???
Claire says
How high should the stove heat be?
Bebs says
You do not want a rolling boil or it will create a lot of droplets that will fall on your molds and create a pool. You also do not want it so low that it creates almost no moisture the kutsinta will have dry tops. So low to low-medium heat should be fine.
Myla says
Hi, i'm planning to make kutsinta, any alternativ for tapioca flour ?
Liebe Grüße
Myla vom Aachen, Germany
Bebs says
Tapioca flour or cassava starch is the same. You can get them in Asienladen I think.
Nelia claveria says
I like your kutsinta recipe its yummy pero medyo mapait l use food coloring instead of atsuete powder . Pls advice ty
Bebs says
Hi Nelia, try to lessen the lye water. liquid food coloring should have a neutral taste.
Rose says
I tried your recipe,its good but i can taste a kind bitter taste.whats is that that taste like that.thanks
Bebs says
Hi Rose, it could be that the lye water you used has a higher concentration. Reduce the amount to half and see.
Margot says
Hi Bebs, if using a mix of glutinous rice flour and sweet rice flour in your kutsinta, how many cups should I use for each? Or you have a different Kutsinta recipe using the glutinous rice flour and sweet rice flour ? Thanks
Babes says
Am an avid follower....
Hazel says
Hello. Is it okay to skip lye water? I can't find lye water where im at. 😢
Bebs says
It might not form and not as chewy.
An says
Hi - I recently found your website and tried this recipe. Don't laugh, mine came up bitter. I don't know why! Help! I want to make it again.
Bebs says
Try to use lesser lye water. Different brands have different concentrations I guess.
Cyan says
I tried making the kutsinta today and was very satisfied with the result. Didn’t expect it to be so easy & it tasted the way I like. Soooo happy!! Not bad for a first timer like me 😉
Aiphee says
I love this recipe! i madenit and it is really good!
Bebs says
Glad that you like it, Aiphee.
Ada says
Hi Bebs! I made this but replaced tapioca flour with 2 Tablespoons rice flour, added 1 teaspoon of organic charcoal powder for a black kutsinta variation. Toasted the dehydrated shredded coconut instead of adding water to rehydrate them like in your Pichi-pichi recipe. These came out really delicious and very pretty black kutsinta
Bebs says
Ooohhh...it does sound amazing! I should try it...Thanks Ada for sharing it.
Bernie says
Hi Bebs,
Can I use food coloring instead of annatoo?
Thank you.
Bebs says
Yes, you can. But annatto adds flavor too.
max says
I am blown away on how easy this was to make and the results.Yum! thank you for the recipe! although, I had to substitute the annatto powder with food coloring cause on my first attempt with using the McCormick achuete, it gave it a somewhat savory,peppery flavor. just a heads up to anyone who would chose to use that brand of achuete.
That quick switch,made it perfect! thank you!
Bebs says
Thanks for that info, Max. Glad you like our recipe.
KM Trinidad says
Hi, can I use rice flour instead of all purpose flour?
Bebs says
Sure you can try it KM.
Debbie Elenzano says
hello. Can i use cassava flour instead of tapioca flour? Thank
Bebs says
Hi Debbie, cassava flour is different from tapioca flour but if you can find cassava starch then that would be the same. Although I have not tried using cassava flour for kutsinta. Maybe it could work.
Rowena Gamit says
Hi am riwena I don't have Tropicana flour can I use cornstarch thanks
Bebs says
Hi Rowena, cornstarch works differently. Other recipes just use sticky rice flour...
MC says
Hello.
Sorry to ask. What if there is no lye water around the country? Any Possible substitute please? Thank you po.
Bebs says
I tried the baking soda solution that is supposed to be a substitute for lye water but they did not form nicely and was too sticky.
Lynnix says
Hi po! Tried your Kutsinta. I used 1tsp of lye water. Its not bitter but i want it to more firmer,should i add more lye water and how much? Ty po! God bless!
Bebs says
Hi, sure you can add a bit more, but you have to test it yourself but start with 1 teaspoon. Try also adding more tapioca flour.
Apple Grace says
hi.. i want to try this recipe but i don't have tapioca or cassava flour.. can i use cassava starch instead?? thank you..
Bebs says
Cassava starch is actually the same as tapioca flour.
Max says
Can I use tapioca starch?
Bebs says
Yes, it is same as tapioca flour.
Olivia Magkasi says
Hi i do not have annato powder but i have orange gel food color that i use for baking, can i use that instead? Or does annato powder adds flavor?
What i have is the whole achuete not the powdered ones.
Bebs says
Hi Olivia, achuete seeds can also be use. Take 2 tablespoons of achute seed and pour 1/2 cup hot water over it and steep it for 20 minutes. Strain and use it to replace some of the water in the recipe. Just add enough until the desired color is achieved.
jo b. says
is it 1/2 t or 1 t of lye water?
Bebs says
Hi Jo, thanks for bringing that up. You can use as less as 1/2 teaspoon up to 1 teaspoon. Lesser means softer while more will yield firmer Kutsinta.
mg says
Your recipes never fail. I nailed it. Thank you so much.
I wish I can share photos of my Kutsinta. So delish!
Hope you are keeping well. ❤️
Bebs says
Hi MG, thanks for your lovely comment. You can send the photos to our FB or IG page or thru email, I would love to see it. Hope you are safe and well as well...
Sarah says
Hello! I just want to ask, where did you get your kutsinta molds from? Kutsinta is one of my favorite merienda; I'm excited to try this recipe!
Bebs says
Hi Sarah, I got them from our market but I also found some in a baking supply store and in supermarkets.
Mas says
Actually that is my favourite,Malaysia call kaswi ,Ingredients is exactly same but add flame stone paste
Bebs says
Hi Mas, thanks for sharing that info and for the 5 stars...
Marinel says
Can i use white sugar?
Bebs says
You can but the outcome might be more orange than brown.
Nikki says
Just made this kutsinta today for my friends birthday and it was really good. I followed exactly the recipe and it came out perfect. I made double recipe and yields 19 pieces on a normal size puto molder. Thank you so much for this recipe.
Bebs says
Happy to hear that Nikki! Thanks for the 5 stars...
Aireen says
I dont have rice flour,can i used rice starch instead??
Bebs says
Hi Aireen, I am not really sure if they can be used interchangeably. I haven't used rice starch before.
kid says
How do you store this? And any tips to reheat? thanks
Bebs says
You can put it in an airtight food container and place it in the fridge for maybe a day or maybe some days but Kutsinta is best eaten on the same day.
leah says
Can I use steamer tier for this? thanks
Bebs says
Hi Leah, yes you could. I usually do. Just note that they may not cook at same time, top or higher tier usually take a little longer.
Gail says
Hi, I've seen your pichi-pichi recipe and you used a baking soda solution instead of lye water. Can I use it in this recipe?
Bebs says
Hi gail, I am afraid it did not work for Kutsinta when I tried it as well. It did not made it firm enough.
Tina says
Hi Bebs, I wanted to make kutsint a bit since I don't have lihia (haven't checked the asia laden here yet), do you think it's possible to use potash (pottasche) instead of lye water? What would the probable amount be? Many thanks!
Bebs says
Hi Tina, I haven't tried it using potash so I am not sure if you can use it for this recipe.
Jam says
Hello po..I’m planning to make kutsinta. Paano po kung walang tapioca flour, ano pong pede ipang substitute?thanks po
Bebs says
Hi Jam, I know others use rice flour (not glutinous rice flour)..I suggest you try it.
Jam says
Ganun din po kaya ang amount ng rice flour kAgaya po sa tapioca?
Bebs says
Nope, I the measurement is different and note also that the outcome is also a bit different. Try it first with 1/2 cup of rice flour and 1/4 cup flour.
MArie says
Hi Bebs, just tried the recipe today and it was good though i have one issue. Aside from it was a bit soft,,,it was a bit sticky? I followed the recipe carefully. Do you think it is a good ide to just put only 1/2 tsp of lye water? Thank you
Bebs says
Hi Marie, Kutsinta should be a bit soft and a bit sticky. ☺️
Reziele says
Hi Bhebang! Can I use paprika instead of annato/ achuete for the coloring or would that alter the taste?
Thanks! Always so excited to try all your recipes ????
Bebs says
Hi Rez! I would not suggest it...like you said it would alter the taste. Although achuete has a very mild flavor it also gives out a distinct aroma and taste.
Mary hao says
Hi, I am planning to make the kutsinta by using your recipe. How many days can I keep the kutsinta before it gets spoil?
Bebs says
Hi Mary, kutsinta does not store well, at least based on my experience. Because of the texture and consistency, I do not think you can freeze them. Putting them in the fridge may also dry them out.
liway says
I'm gonna try this recipe looks good, but can I omit lye water .
Bebs says
Hi Liway, the lye water is what helps it get firm and chewy. It may not form well if you omit it.
Elaine says
Hi Bebs,
I tried your recipe this afternoon, but I substituted the tapioca flour with 1T cornflour because I don't have it in my pantry. The taste was perfect, they really taste like the kutsinta I know back home, but the texture was quite firm and rubbery. I was thinking that the cornflour caused it. So Im planning to go to the shop to buy the tapioca flour, is it the element that makes the kutsinta wobbly and a bit soft in the middle? Please let me know, thanks.
l suarez says
i tried this recipe and it is soooo good! thank you
Bebs says
I am glad you like it! Thanks for the comment!
Gem says
Hi Bebs
Thank you for your lovely receipes.
I tried the ensaymada and it taste delicious, however mine is a little bit doughy and heavy.
I might have put too much flour.
What do you think I should do to make it more lighter.
Kind Regards
Gem
Bebs says
Hi Gem, yes, you could be right. The dough should be really sticky and could be a bit difficult to handle but try not to add too much flour. Try giving them more time to rise especially once they are in the molds. I hope it helps.
Hello says
Hello can i ask po why it became more fluidy instead of becoming firmer?
Bebs says
If cooked correctly, then maybe it is the lye water you used. You try adding a bit more.