Kutsinta (Filipino Sticky Cake)


I finally got hold of a copy of “Goldilocks Bakebook”. Goldilocks, for those who have not heard of them, is a popular Filipino bakery.   A big thank you goes to my niece who bought me a copy when she visited the Philippines last month. I browsed through the cookbook and I came up with a list of recipes I want to try, most of which are my favorite snacks and cakes when I was growing up. This will definitely keep me busy for the next few weeks.

The first recipe I tried was kutsinta, a sticky brown cake made from tapioca starch, flour, white and brown sugar. Like puto, it is a popular snack amongst Filipino. It is a common sight on the buffet table during holiday season, birthdays or just any gatherings or salusalo.

One challenge I encountered in making this cake was finding molds that would fit in my bamboo steamer. I ended up using a 6-cups muffin tin as molds and a 12-inch pan as a steamer. Use your creativity; feel free to use any molds that you can find. One thing is for sure, I don’t have to buy kutsinta anymore; I can make it at home. :)

Kutsinta (Filipino Sticky Cake)

Rating: 51

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 12 medium kutsinta

Kutsinta (Filipino Sticky Cake)


  • ¼ cup tapioca starch
  • ¾ cup al purpose flour, sifted
  • ¼ cup brown sugar
  • ½ cup sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 1/3 cups water


  1. Fill a 12-inch pan halfway with water and set over high heat.
  2. In a bowl, combine all dry ingredients and manually stir with a wire whisk to incorporate.
  3. Add the water and whisk together until the dry ingredients are completely dissolved and a smooth consistency is attained.
  4. Strain the mixture in another bowl to remove lumps.
  5. Lightly grease a medium muffin tin with butter.
  6. Fill muffin tin with 1/2 of the batter. Occasionally stir the batter while pouring onto the muffin tin to prevent settling of ingredients.
  7. Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
  8. Steam the kutsinta for 25-30 minutes.
  9. Once cooked, remove the muffin tin from the pan and allow them to cool.
  10. Remove kutsinta from the muffin tin and allow them to cool completely.
  11. Repeat steps 5-10 one more time, making sure there is enough water in the pan each time.
  12. Serve kutsinta with grated coconut.
  13. Enjoy!


This recipe was adapted from the cookbook “Goldilocks Bakebook”.


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