ReceptnaptárRecipes › Southeast Asian › Dessert
Kutsinta (steamed brown sugar rice flour cake)
A chewy, jelly-like Filipino cake with brown sugar, steamed, topped with grated coconut. Often sold alongside the white puto.
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Method
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- Dissolve the brown sugar in the water (warm slightly if needed), then cool.
- Sift the rice flour and tapioca starch into a bowl, and gradually mix in the sugar water, smooth.
- Stir in the annatto powder and the lye water; the mixture will darken slightly. Strain.
- Oil small silicone or metal moulds, and fill three-quarters full with the mixture.
- Place the moulds in a steamer (wrap the lid in a kitchen towel so water doesn't drip in), and steam for 20-25 minutes, until the tops are set and springy.
- Cool, unmould, and serve sprinkled with grated coconut.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Lye water gives the characteristic chewy texture; use only the small amount stated.
- Also works well made in mini muffin tins.
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More southeast asian ideas
- Biko (sticky rice with coconut caramel)
- Maja blanca (coconut corn pudding)
- Buko pandan (coconut-pandan jelly dessert)
- Kuih lapis (layered coconut rice flour steamed cake)
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- Onde-onde (pandan dumplings filled with palm sugar, in coconut)
- Es campur (mixed iced fruit dessert)
- Kuih seri muka (sticky rice with pandan custard layer)
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