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Easier Than You Think Kutsinta

My favorite kakanin at family parties, growing up. Here are two Easier than you think kutsinta recipes: One with lye water and one without. Enjoy!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Filipino
Servings 6 People

Equipment

  • Steamer
  • Tin cupcake molds small enough to fit in the steamer. I use the mini cup size.
  • Kitchen Tongs or oven mitts both to be safe
  • Electric mixer blender or NutriBullet works best

Ingredients
  

With Lye Water

  • 1½ C Light Brown Sugar
  • 1 Tbsp Annatto Powder
  • Tbsp Lye Water
  • 3 C Unsweetened Coconut Water
  • ¾ C Rice Flour
  • ½ C Flour
  • Cooking Oil to grease cups of tin pan

Without Lye Water

  • 1 C Light Brown Sugar
  • 1 Tbsp Annatto Powder
  • 1 C Unsweetened Coconut Water
  • 1 C Flour
  • ½ C Rice Flour
  • 1 C Tapioca Starch
  • Cooking Oil to grease cups of tin pan

Topping

  • Raw Shredded Coconut Fresh is best but defrosted, frozen shredded coconut is fine to use.

Instructions
 

With Lye Water

  • Lightly Grease the inside cups of
  • Mix together Brown Sugar, Annatto Powder, Lye Water and Coconut Water until sugar is dissolved.
  • Add Rice Flour and Flour and mix at a high speed until thoroughly mixed. Allow time for bubbling to disappear before pouring.
  • Jump below to Steaming section

Without Lye Water

  • Mix together Brown Sugar, Annatto Powder, Lye Water and Coconut Water until sugar is dissolved.
  • Add Rice Flour, Tapioca Starch and Flour and mix at a high speed until thoroughly mixed. Allow time for bubbling to disappear before pouring.

Steaming

  • Fill bottom of steamer pot with enough water for steaming. Set at a high temperature to get the water to a point of boiling.
  • Carefully fill ¾ of each cup with the kutsinta mix.
  • Decrease temp to medium to medium high to get an gentle, steady steam.
  • Steam for 40-45 minutes. Finished when tops have solidified.
  • Carefully use kitchen tongs or oven mitts to remove the pan from the steamer. Allow for pan to cool. When you can handle the pan, use a small silicone spatula to remove each piece. Start by cutting around the outer edge and then scooping out. Set on a plate to cool and then refrigerate. Top with coconut before serving.

Notes

Before pouring the next batch to be steamed, mix/shake the kutsinta mixture well. The flour/starch ingredients will settle to the bottom. 
If stacking pieces on a platter, do not separate with fibrous paper. Use wax paper or nothing at all. Separating rows with the shredded coconut works well too. 
In addition to topping them with coconut, having an additional container of raw, shredded coconut is always a good idea.
Without Lye Water is not my favorite but it can satisfy your craving if it is not sold in your area. 
Keyword Kakanin, Lye Water, Rice Cake, Steamer