What makes kutsinta chewy?

The chewy texture comes from cassava starch combined with flour and the slight alkalinity from lye water, which also gives kutsinta its translucent look.

Can I make kutsinta without lye water?

Yes. While lye water helps achieve the signature texture, you can replace it with baking soda solution. The kutsinta may be less springy but still delicious.

How do I prevent water from dripping onto the kutsinta while steaming?

Wrap the steamer lid with a cheesecloth or clean kitchen towel to catch condensation and keep the tops smooth.

How long does kutsinta last?

Fresh kutsinta is best enjoyed the same day but can last 2–3 days in the fridge when stored in an airtight container. Steam lightly to re-soften before serving.

Can I use different toppings aside from coconut and dulce de leche?

Absolutely! Grated cheese, latik (toasted coconut curds), or even a drizzle of condensed milk make tasty alternatives.

08 September 2025

Trio Kutsinta (Classic, Pandan, and Ube Cheese)

Name: Trio Kutsinta (Classic, Pandan, and Ube Cheese)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 625 ml Water; 250 g Brown sugar; 5 g Annatto powder; 94 g All-purpose flour; 156 g Cassava starch; 15 ml Lye water; 625 ml Water; 200 g White sugar; 94 g All-purpose flour; 156 g Cassava starch; 15 ml Lye water; 5 ml Pandan flavoring or food color; 625 ml Water; 200 g White sugar; 94 g All-purpose flour; 156 g Cassava starch; 15 ml Lye water; 5 ml Ube Flavocol; Grated coconut or toasted desiccated coconut (Optional, traditional topping); Dulce de leche (Made from boiling a can of condensed milk for 4 hours)

Chef RV Manabat adapted by JojoM

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! 🇵🇭✨

Prep Time

20 mins

Cook Time

45 mins

Total Time

65 mins

Servings

Tools Used

Mixing Bowl Whisk Spatula

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Comments & Reviews

Kenneth G.
7/10/2025
Steaming tip with cheesecloth was super helpful. Mine used to come out watery before.
Analyn B.
7/10/2025
The texture came out perfect! I appreciate the tips about not using too much annatto powder.
Jerson T.
7/10/2025
I never thought of pairing Kutsinta with dulce de leche — it's a game-changer!
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.

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Nutrition Facts

Serving Size: 1 piece (approx. 60g)

Calories 130

% Daily Value*

Total Fat 0.4g1%

Saturated Fat 0g0%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 30mg1%

Total Carbohydrates 30g11%

Dietary Fiber 0.5g2%

Sugars 10g

Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.