Kutsinta

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. 🙂

More Filipino recipes can be found in my new cookbook:

Cookbook now out!

Amazon | Barnes & Noble | Books a Million | Indie Bound | Target | Walmart

Cooking Tips for Perfect Kutsinta

To achieve the perfect kutsinta, pay close attention to the consistency of your batter. It should be smooth and free of lumps. If you find that your batter is too thick, gradually add a bit more water or coconut milk until it reaches a pourable consistency. Steaming is key, so make sure your water is boiling before placing your molds in the steamer. This helps create a fluffy texture. It’s also a good idea to cover the steamer with a clean kitchen towel before placing the lid on. This prevents water from dripping onto the kutsinta and ruining its surface. Keep an eye on the steaming time, as overcooking can lead to a rubbery texture. Typically, 30 to 35 minutes is perfect, but this can vary based on your steamer and mold size.

Serving Suggestions and Variations

Kutsinta is delicious on its own, but it pairs wonderfully with grated coconut. Just sprinkle some fresh or desiccated coconut on top for added texture and flavor. If you’re feeling adventurous, consider adding a twist by incorporating flavors like ube or pandan. Simply mix in a few drops of food coloring or extract to the batter for a fun, colorful treat. For an adult version, try drizzling some sweetened condensed milk over the top before serving. This adds a creamy sweetness that complements the chewy texture of the kutsinta. When hosting a gathering, serve kutsinta alongside other Filipino snacks like puto and bibingka for a delightful spread that showcases the best of Filipino cuisine.

Frequently Asked Questions

What can I use instead of tapioca starch?

If you can’t find tapioca starch, you can substitute it with cornstarch or arrowroot powder. The texture might be slightly different, but it should still work well.

How should I store leftover kutsinta?

Store leftover kutsinta in an airtight container in the fridge for up to a week. You can reheat them by steaming or microwaving them for a few seconds to enjoy them warm.

Can I make kutsinta ahead of time?

Yes, you can make kutsinta a day or two in advance. Just make sure to store them properly in the fridge, and they’ll taste just as good when you serve them.

What are some good toppings or pairings for kutsinta?

Kutsinta is often enjoyed with grated coconut on top, which adds a nice texture and flavor. You can also serve it with a side of sweetened grated cheese for a delicious twist.

What should I do if my kutsinta is too thick?

If your batter seems too thick, add a little more water or coconut milk until it reaches a smoother consistency. This will help ensure your kutsinta turns out fluffy and not dense.

Kutsinta (Filipino Sticky Cake)

Liza Agbanlog

Kutsinta is a delightful Filipino sticky cake with a soft, chewy texture and a hint of sweetness from brown sugar. It's super easy to make and perfect for snacking!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Filipino

Servings 12 medium kutsinta

Calories 90 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.
• Enjoy!

Notes

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

Nutrition

Calories: 90kcalCarbohydrates: 21gProtein: 1gSodium: 30mgSugar: 8g

Keyword Filipino dessert, kutsinta, steamed cake, sticky cake, sweet treat

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