The Philippines is home to some of the most creative and delicious delicacies in the whole world. One of these amazing delicacies is the Puto or Filipino Rice Cake. Puto is a favorite snack or breakfast for many Filipinos, every morning, a Puto vendor roams around the village to sell the ever-famous Puto and its partner-in-crime, the Kutsinta. Both of these rice cakes will blow your mind just because of how good they taste. They differ in both texture and flavor in their own unique and delicious ways.
Rice cakes are popular all over the world. Each country, especially the ones in the Southeast Asian region, have their own versions of it. For example, in Myanmar, they have a staple food called Mont, which is made with various types of rice, rice flour, and glutinous rice. On the other hand, Cambodia also has the Ansom Chek and Num Kom. Ansom Chek is a banana leaf sticky rice cake traditionally served during the Bun Pchum Ben or “Ancestors Day”. While Num Kom is a steamed sweet sticky rice flour cake filled with palm sugar, grated coconut, and sesame seeds, yum!
Today, we’re going to focus on the brother of our traditional Puto, the one and only Kutsinta! It is said that the term Kutsinta was derived from a pre-colonial rice tool used to shape rice cakes. While some people believe that the name came from a Chinese Hokkien term called “Kueh Tsin Tao” which means a little steamed cake or cookie for a snack. Whatever the origin of our beloved Kutsinta is, only one thing’s for sure. It’s so delicious!
Basically, the Kutsinta is made from a mixture of tapioca or rice flour, brown sugar, and an enhanced yellow food coloring combined with annatto extract called the lye. It has a chewy consistency unlike its brother Puto, also, Filipinos love to top the Kutsinta with freshly grated coconut or the Latik. Latik is like a caramelized condensed milk, some may also call it the Dulce de Leche but in some provinces, it is like a syrupy caramelized coconut cream. Well, I recommend you add both because it tastes the best!
Filipinos so loved the Kutsinta that they made a lot of its variations throughout the years. One of the most remarkable and the most popular today is called the Black Kutsinta. This one’s a lot different from the original Kutsinta in terms of flavor and texture because its main flavoring ingredient is molasses. The molasses gives the Black Kutinsta a unique sweet, bitter, smoky, and robust flavor that makes it a hit for many Filipinos! Most people also like to top it with Yema which complements the overall flavor of the Black Kutsinta.
So, I know that you’re already drooling for a bite of the good old Kutsinta. So, let’s begin! Today, Panlasang Pinoy Recipes brings to you its very own Kutsinta (Brown Rice Cake) Recipe!
How about that? Pretty easy, right? Now that you can make your own version of our beloved Kutsinta at home, snacks and meriendas will always be extra special!
Did you love this Kutsinta Recipe? If you do, we’ve got a lot more in store for you! For more quick and exciting Filipino dish recipes, follow Panlasang Pinoy Recipes!
● 2 cups Cassava Flour
● 2 cups all-purpose Flour
● 3 cups water
● 2 cups Brown Sugar
● 2 tsp. Lye Water/Lihia
● 2 tsp. Vanilla
● Grated Coconut(for toppings)
● Grated Cheese(for toppings)
● ½ cup of Brown Sugar
● ½ cup of Water
1. In a cooking pan put the 1/2 cup of brown sugar and stir until melted.
2. Add the 1/2 cup of water then mix until dissolved and set aside.
3. In a mixing bowl, put the cassava flour, all-purpose flour, and brown sugar then mix well.
4. While mixing, add water gradually and continue to mix until mixed.
5. Add lye water, vanilla and mix well.
6. Add dissolved sugar then continue mixing.
7. Place the mixture into individual molds and arrange into steamer and steam for 40 minutes to an hour.
8. After 40 minutes check if it is already cooked.
9. Then remove and set aside.
10. Remove the kutsinta into the molder.
11. Serve with grated coconut or grated cheese on top.