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