Kutsinta or kuchinta is an orange-brownish, sticky, jelly-textured rice cake made from a mix of rice flour (sometimes mixed with all-purpose flour), sugar, and lye water served with freshly grated coconuts. This rice cake is one of the most popular rice cakes in the Philippines and it's sold by street vendors on a daily basis. It's also one of the easiest rice cakes to make. Simply mix, pour into moulds, then steam!
Kutsinta: Filipino Steamed Rice Cakes [Vegan]
- 1 1/2 cups rice flour
- 1/2 cup flour
- 1 cup brown sugar
- 3 cups water
- 1 1/2 teaspoons lye water (see notes)
- 1 teaspoon annatto powder
- 3 tablespoons hot water
- Freshly grated coconut, to serve
- In a bowl, sift together rice flour, flour, and brown sugar.
- Add water gradually until mixture is free of lumps and smooth.
- Combine hot water and annatto powder, mix well until free of lumps then combine it into the flour mixture together with lye water. Mix until color is even.
- Pour mixture into individual lightly greased moulds (such as reusable cupcake moulds), then steam for 45 minutes or until cooked and firm.
- Remove from moulds then serve topped with freshly grated coconuts.
Lye water is a common ingredient in many east Asian recipes. It's what gives kutsinta its bright yellow color. Check your local Asian grocery for both lye water and annatto powder.
- Rice Flour