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!