Add water to the steamer and bring to simmer over medium heat. Steam kutsinta for about 40 to 45 minutes or until mixture is set. Remove from heat and allow to cool. Gently remove from molds and serve with grated coconut. Stir the mixture in between pouring into the molds as the flour tends to settle in the bottom.
So, are you all set? Then let’s do it! First of all, the ingredients we’ll need to make the kutsinta are cassava flour, all-purpose flour, lye water, sugar, and brown sugar. On the other hand, what we need to make the puto are flour, sugar, baking powder, egg, powdered milk, water, oil, and vanilla.
Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top. This kutsinta recipe requires minimum effort and the procedures are so easy to follow. If your thinking of making something for merienda, this would be a very good recipe worth trying.
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!