FFE Magazine

Kutsinta with grated coconut meat

small2Kutsinta is a rice cake known for its brown color and is usually sprinkled with grated coconut meat. It gets its color from lye water. The lye water also makes Kutsinta sticky and chewy, just the way I like it!


Although every part of the country have their own version of the popular kakanin or rice cakes, Bulacan is considered the center for rice cake delicacies such as cassava cake, suman, sapin-sapin, puto and Kutsinta.


Like the rest of the Filipino rice cakes, Kutsinta is commonly eaten as a merienda or snack. I remember my nanay and tatay used to pair their afternoon coffee with Kutsinta, which my nanay would buy from the market. Try making this yet another delicious Pinoy recipe in your own home and let me know what you think.






  • 1 1/2 cup rice flour
  • 1/2 cup all-purpose flour
  • 1 cup brown sugar
  • 3 cups water
  • 1 1/2 tsp lye water
  • 2 tsp annatto seeds (or 1 tsp annatto powder), soaked in 3 tablespoon of water
  • ½ cup grated coconut for toppings


For cooking:


  • Molds
  • Steamer


For wrapping:




  • Styrofoam containers (cut off in the middle)
  • Cellophane
  • Red ribbon


Cooking Procedure


Combine the rice flour, all-purpose flour, and brown sugar in a bowl and mix well.


While mixing, add water gradually and continue to mix until all ingredients are completely distributed.


Add lye water and annatto water and continue to mix.


When done, put mixture into molds and put into steamer.


Steam it for one hour.


When done, remove Kutsinta from molds and let it cool.




Lay Kutsinta on the Styrofoam and sprinkle with shredded coconut meat.


Wrap the top of the container with cellophane.


Lastly, tie a red ribbon around the cellophane and you’re done!




Tita Kathy tip:


Although round is the Kutsinta’s traditional shape, you can experiment with your molds at home. Try making a star-shaped Kutsinta! Until next time!



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