Puto Cuchinta or Kutsinta is a favorite Filipino Kakanin garnish with fresh grated coconut. It is a steamed sticky, reddish brown/dark orange, round small rice cake found everywhere in the Philippines. It’s basically made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with red food coloring or atsuete (annatto) extract, and steamed in small ramekins.
Puto Kutchinta Recipe
1 ½ cup rice flour
½ cup all-purpose flour
1 cup brown sugar
3 cups water
1 ½ tsp lye water
2 tsp Atsuete seeds, (soaked in 3 tbsp water until very red, remove seeds after)
In a large bowl, mix all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar.
As you mix it, gradually add water and keep mixing until well combined.
Add lye water and atsuete water. Continue mixing until thoroughly combined.
Transfer the mixture into greased individual molds and steam for 40 minutes to an hour over low heat.
Serve with grated or shredded coconut on top. Share and Enjoy!