Kutsinta is a sticky rice cake, brownish red or orange in color with a jelly like, chewy consistency. It is a type of Kakanin or Rice cake that is very popular in the Philippines. It is made from a mixture of rice flour and glutinous rice flour, brown sugar and lye water enhanced with red or yellow food color. Every province in the country have a specialty kakanin for which they are known for, I would say they were too many to mention. Traditionally, making these kakanin starts with galapong or rice dough that are process through stone grinders, I used to watch them in the market when I was a kid. I remember helping our aunt to make palitaw with galapong. Nowadays, I will say it is easier to make kakanin because of the availability of rice flour or glutinous rice flour in the market.
This is not the first time I have made this and I am still tweaking the recipe each time. Today, I used my puto mold and changed the measurement of the ingredients. It is not as sticky and actually hold it’s form better. Just be sure, you brush the mold with vegetable oil before you pour the kutsinta mixture. It also does not come off the mold easily when it is cooked. I used a spatula to get it off. The drop of red food color does not really affect the appearance of the end product so you can always use or omit it in making this Kutsinta. Here is the recipe for Kutsinta.
- ½ cup glutinous rice flour
- ½ cup rice flour
- 2 tsp lye water
- ¾ cup brown sugar
- 1½ cup water
- 1 drop red liquid food color
- vegetable oil for brushing pan
- grated coconut for toppings
- In a saucepan, heat the water and melt the brown sugar. Do not boil.
- Add the lye water to the dissolved brown sugar and set aside.
- In a bowl, mix the glutinous rice flour and rice flour and the brown sugar mixture until dissolved thoroughly.
- Strain to remove lumps, then add liquid food color.
- Brush the mold with vegetable oil and pour mixture.
- Steam it for 45 minutes or until the top is set when touched. Remove from heat. Cool it down before removing from the mold.
- Serve with grated coconut on top or use it as dip.
You can use or omit the red liquid food color if you are using dark brown sugar.
Best serve with grated coconut.