Trio Kutsinta (Classic, Pandan, and Ube Cheese)
Chef RV Manabat adapted by JojoM
A colorful twist on the classic Filipino sticky rice cake—learn to make three delicious variants: classic brown sugar, pandan green, and ube cheese Kutsinta, topped with coconut or dulce de leche.
A Colorful Take on Filipino Kutsinta 🎉
If you grew up in the Philippines, chances are you’ve enjoyed Kutsinta—that chewy, sticky rice cake often sold alongside puto at the local market or during town fiestas. This recipe gives the beloved classic a fun trio twist with three mouthwatering flavors:
- 🍯 Classic Brown Sugar with a warm annatto hue
- 🌿 Pandan Green with a light floral note
- 💜🧀 Ube Cheese that adds a creamy, cheesy surprise
Chef RV Manabat’s take on these steamed rice cakes makes it easy for home bakers to enjoy them fresh and vibrant right from their own kitchens.
Why This Trio Kutsinta Recipe Works 💡
Unlike baked cakes, kutsinta is steamed—making it a no-oven dessert that’s accessible to everyone. The combination of cassava starch and all-purpose flour gives it that signature chewy, jelly-like texture. Each variant uses simple flavorings to give you variety in one batch—perfect for family gatherings, potlucks, or holiday spreads.
What makes this recipe extra special is the toppings! Traditionally, kutsinta is served with freshly grated coconut, but Chef RV also suggests a sweet drizzle of dulce de leche for a modern twist.
Key Tips for Perfect Kutsinta 🥥
- ✅ Wrap your steamer lid with cheesecloth to prevent water from dripping onto the cakes.
- ✅ Adjust food coloring gradually so the colors stay vibrant but natural.
- ✅ For longer storage, opt for toasted desiccated coconut instead of fresh.
- ✅ A butter dispenser makes pouring into molds much easier.
Serving Suggestions 🍽️
Serve these Trio Kutsinta slightly warm or at room temperature with toppings of your choice. The classic brown sugar kutsinta pairs beautifully with grated coconut, the pandan version adds freshness, while the ube cheese variant is rich and indulgent with melted cheese and a touch of dulce de leche.
Whether for merienda, fiesta celebrations, or simple family bonding time, this recipe delivers color, flavor, and nostalgia in every bite.
Final Thoughts 💭
Filipino kakanin holds a special place in our culinary tradition, and this recipe keeps it alive with a creative flair. With just one preparation, you can enjoy three flavors that bring together the chewy, sticky joy of kutsinta in a rainbow of colors.
So the next time you’re looking for a dessert that’s affordable, festive, and easy to make without an oven, try these Trio Kutsinta—a guaranteed hit at any Filipino table! 🇵🇭✨
Trio Kutsinta (Classic, Pandan, and Ube Cheese)
Chef RV Manabat adapted by JojoMA colorful twist on the classic Filipino sticky rice cake—learn to make three delicious variants: classic brown sugar, pandan green, and ube cheese Kutsinta, topped with coconut or dulce de leche.
Chef's Tips
Use annatto powder for natural coloring in the classic variant.
Stir the mixture occasionally if left to rest before steaming.
Cheesecloth on the lid helps prevent water from dripping onto the kutsinta.
For a longer shelf life, use toasted desiccated coconut instead of fresh.
Add more coloring gradually to control the hue intensity.
Tools Used
Whisk
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Ingredients
Classic Kutsinta Batter
Pandan Kutsinta Batter
Ube Kutsinta Batter
Toppings
Instructions
Prepare Kutsinta Batter
- 1
In a bowl, combine water, sugar, annatto/pandan/ube flavoring depending on variant.
- 2
Add all-purpose flour and cassava starch, mix until smooth.
- 3
Stir in lye water and mix well.
- 4
Let mixture rest while preparing molds.
Steam the Kutsinta
- 1
Grease molds with non-stick spray or oil.
- 2
Pour batter into molds using a ladle or butter dispenser.
- 3
Steam over medium heat for 10–15 minutes with a cloth-wrapped lid to prevent dripping.
- 4
Check doneness with a toothpick; it should come out almost clean.
Finish and Serve
- 1
Let cool slightly, then release from molds using oil and a spatula.
- 2
Serve with your choice of topping - coconut, dulce de leche, or sprinkle.
- 3
Store leftovers in an airtight container.
Comments & Reviews
Maria L.
7/9/2025
Tried this with the Ube Cheese version and my family loved it! Thank you for making it so easy to follow.
Jerson T.
7/10/2025
I never thought of pairing Kutsinta with dulce de leche — it's a game-changer!
Analyn B.
7/10/2025
The texture came out perfect! I appreciate the tips about not using too much annatto powder.
Kenneth G.
7/10/2025
Steaming tip with cheesecloth was super helpful. Mine used to come out watery before.
Nutrition Facts
Serving Size: 1 piece (approx. 60g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
