Black Kutchinta is getting noticeable scene in the market of kakanin and everyone is going crazy with black kutchinta a.k.a. “Gotchinta” with Dulce de leche dipping sauce. You can’t help but fall in love with matching budbud garnish. It’s heavenly yummy!
To tell you honestly, no one has dared to publicize the secret of an all natural black kutchinta recipe yet. Mama’s Guide is the first to divulge the ingredient.
The secret recipe for an all natural black kutchinta without food coloring is using pulot (pulut tubo, tagapulot or inuyat).
In english they call it “Molasses.” Pulot is a sweet black thick syrup (arnibal) processed from making sugar out of Sugarcane (tubo). This product is very abundant in Luzon provinces where sugar cane grows a lot.
If you want to make an all natural black kutchinta, just replace the brown sugar in this recipe with 3/4 cups molasses/pulot syrup and just omit the food coloring because pulot will turn your kutchinta mixture into black.
According to sources, you can buy molasses or pulot per bottles in Quiapo, near Quinta Market (Quillion Marketing in Orosco street).
Nevertheless, if you can’t find one, there is always that food coloring we can rely on. So here’s the recipe by Mama’s Guide Recipes.
If you know where to buy Pulot here in Metro manila aside from Quiapo, please comment on this post so we can help others find a store to buy it.
Black Kutchinta Recipe
¾ Cup Rice Flour
1 cup glutinous rice flour
½ cup brown sugar (no need for sugar if you’re using panutsa/molasses)
1 cup water
2 teaspoon Lye Water (Lihiya)
(Omit food coloring, if using panutsa or molasses)
1 tsp Red Food Coloring (Powder)
1 ½ tsp Green Food Coloring (Powder)
Prepare your steamer, and boil water. Prepare a clean cloth to cover steamer drippings or moist.
In a large bowl, sift and combine rice flour, glutinous rice flour and brown sugar. Use a whisker and add 1 cup of water. Then add 2 tsp lye water,whisk the mixture to combine. Do not over mix.
For the black color: Add 1 tsp red coloring powder and 1 ½ teaspoon of green coloring powder. You can make it more darker by adding 1/4 teaspoon more of green, just little by little until it becomes rich dark chocolate brown.
That color will turn into black once your kutchinta is cooked. Once you have achieve a perfect dark brown mixture, strain it again to have a smooth texture.
Prepare your mini kutchinta cups and grease each cup with vegetable oil or butter. Fill half of each cup and place the steamer tray on top of pre-boiling water. Cover with clean cloth to prevent water drippings and place Cover lid of steamer. Steam for 10-20 minutes.
Check with a toothpick test, if it comes out clean, then it’s cooked.
Turn off heat. Let it cool for 5 minutes then remove from the pans.
To make budbod:
Add ½ cup brown sugar to every clip of grated coconut from which milk was extracted (sapal). Toast over low heat until brown. You may also use dessicated coconut alternatively.
Serve with toasted budbud and dulce de leche dippings. Absolutely yummy! Enjoy!
See recipe for Dulce De Leche
You may also try our best ever Taisan Loaf recipe:
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