Kutsinta (Brown Rice Cake)

Ingredients :

  • 1-1/4 cups water
  • 3/4 cup brown sugar
  • 1 cup flour
  • 1 tsp. lye (lihiya) water, for cooking
  • grated fresh coconut
(Measurements For Cooking)

Cooking Procedures :

  1. Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water (lihiya) and mix well.
  2. Boil some water in the steamer. Stir flour mixture to recombine.
  3. Fill greased small muffin pans 3/4 full with mixture. Steam for 25 minutes or until toothpick inserted comes out clean. Cool before removing from pans.
  4. Before refilling molds for a second batch, stir batter very well because the flour tends to settle at the bottom and may cause thekutsinta to be too soft or soggy on top. Do this before refilling each batch of molds.
  5. Loosen sides of molds with spatula before unmolding kutsinta onto plate. Serve with grated fresh coconut sprinkled on top. Do not substitute packaged coconut flakes for freshly grated coconut for this recipe.
  6. This recipe may also be steamed in an 8″ square casserole for 30-45 minutes, unmold onto serving plate and cut into squares or diamond shapes.
  7. Makes 10pcs of Kutsinta.
Colorless lye water for cooking (lihiya) is sold in small bottles in Asian food stores. It is used in suman sa lihiya which are usually wrapped in banana leaves and insapin-sapin, the multi-layered and muti-colored rice cake. Frozen banana leaves and even fresh ones are now available in Filipino food stores.

My Recipe Rating is 5 out of 5 stars: with 8 comment review(s)

Check Out More

Desserts for Filipino

Have You Tried These Other Desserts for Filipino ?

Suman Moron is a smoother variety of suman. This chocolate moron that is made up of ground glutinous rice also known as “malagkit” being cooked in coconut milk. Moron can either be mixed or plain with cocoa or chocolate. Ingredients : 1/2 cup malagkit (glutinous) rice 1-1/2 cup ordinary rice 3/4 cup coconut milk 1-1/2 cup sugar 1 cup chocolate or cocoa (any brand) banana leaves, w[...]

Maruya (BananaFritters)

This version of Maruya is one that I usually buy for my merienda when I was in the Philippines. I sometimes buy them in a bamboo stick or in a hand fan shape coated with sugar. But their where times that after siesta, my mom will cook us maruya in our merienda before playing outside during summer time. Ingredients : 1/2 cup flour 3/4 tsp. baking powder 1/4 tsp. salt 1 egg 1 cup milk 3 ripe sa[...]

  Ingredients: 1 box of Graham crackers 1 box of Graham crumbs (optional) 2 small cans Nestle cream 1 can of Condensed milk 1 can of Evaporated milk 6 ripe mangoes, sliced Instructions: Prepare a rectangular glass dish with or without lid. In a bowl, whisk Nestle cream until smooth. Add the condensed and evaporated milk. Whisk until well combined. Using a ladle, place a small amount of th[...]

Ingredients : 1 cup glutinous rice flour 1/2 cup dried tapioca pearls 2-1/2 cups coconut milk 10 cups water 2-1/2 cups sweet potato, peeled and cubed 1 cup sugar 3 ripe saba (plantain) bananas, sliced into rounds 5 fresh or canned jackfruit, cut into strips Cooking Procedures : Prepare Bilo-bilo (Rice Balls): Combine rice flour with 4 tbsp. water in a bowl; mix well. Form into small balls, abo[...]

When we are still in the Philippines, we used to go to Goldilocks to buy different types of Polvoron flavor. In all the varieties, I still like the traditional polvoron flavor compared to pinipig, strawberry, cookies and cream, and the polvoron with cashew nuts.   Ingredients : 2 cups all-purpose flour (or cake flour) 1 cup sugar 1 cup powdered milk 1/2 cup melted butter Cooking Procedure[...]

8 Responses to “Kutsinta (Brown Rice Cake)”

Read below or add a comment...

  1. Arcelie Savedra says:

    thanks for sharing my son and my co worker loves it.

  2. vladimiragaspar says:

    I would like to know more filipino recipe I love to cook and bake

Leave A Comment...

*