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Kutsinta
Steamed brown sugar cakes
Kutsinta: springy brown-sugar steamed cakes with grated coconut
Sold in neat stacks beside puto at every Filipino market and bakery, kutsinta are small, dark amber cakes with a bouncy, jelly-like chew that comes from a few drops of lye water. Steamed in little cups and topped with fresh grated coconut, they are eaten for breakfast or merienda with coffee. Lye water (lihia) is strongly alkaline: buy food-grade only, measure it carefully, keep it away from children and rinse off any splashes on skin at once. Chef's tip: let the batter rest before steaming; skipping the rest gives cakes with a gritty, uneven texture and dark spots of undissolved sugar.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 4 ½ oz plain flour
- 2 ⅛ oz tapioca starch
- 6 ½ oz dark brown sugar
- 2 cups water
- ½ tsp annatto powder
- 1 tbsp vegetable oilfor the moulds
- 4 oz fresh or frozen grated coconutto serve
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Method
0/6 doneStep 1: Dissolve 6 ½ oz dark brown sugar and ½ tsp annatto powder in 2 cups water in a pan over a low heat, then cool to lukewarm.
6 minStep 2: Whisk 4 ½ oz plain flour and 2 ⅛ oz tapioca starch in a bowl, pour in the sugar water and whisk until completely smooth. Strain through a sieve.
4 minStep 3: Measure 1 tsp food-grade lye water (lihia) exactly and stir it in. Too much makes the cakes bitter and slimy. Leave the batter to rest for 20 minutes.
20 minStep 4: Brush 12 small cups or a mini muffin tin with 1 tbsp vegetable oil. Bring a steamer to a full boil and wrap the lid in a tea towel so drips don't pit the tops.
5 minStep 5: Stir the batter, fill the moulds three-quarters full and steam over a medium-high heat for 20–25 minutes, until the tops are firm, glossy and spring back when touched.
23 minStep 6: Cool completely in the moulds, about 30 minutes, then loosen with a thin knife. Serve topped with 4 oz fresh or frozen grated coconut.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 1 g
- Carbs
- 30 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kutsinta take?
- About 60 minutes in total: 35 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of dark brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
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