Kutsinta Recipe. Kutsinta is a type of steamed rice cake made of glutinous rice flour, brown sugar, and lye. Ingredients. Instructions. In a saucepan, heat the water and melt the brown sugar. Do not boil. Add the lye water and annatto water (soak the anatto seed in 2 tbsp water) to the dissolved brown sugar and then set aside.
This recipe is soft and chewy which is what you want in Kutsinta. It is the lye water that makes it chewy and cassava or tapioca starch that makes it soft. I have tried making Kutsinta just using all-purpose flour and the finished product was disappointing because it was too firm. Soft and chewy Kutsinta. I know you have questions about Lye Water.
Kutsinta or kutchinta is a round, sticky brown rice cake, a popular Filipino snack made with a few ingredients and topped with grated coconut. Kutsinta is a kakanin usually sold by street vendors. There are a few versions of Kutsinta recipe but the common ingredient is lye water to give it a chewy texture.
Just make sure that the bottom and sides are completely covered. Kutsinta is a type of steamed rice cake made of glutinous rice flour, brown sugar, and lye. In a saucepan, heat the water and melt the brown sugar. Do not boil.