Kutsinta Without Lye Water is probably one of the most favored Pinoy delicacies.
Throughout its history, it never left the top spot in every Filipinos’ heart. That is still the case until now, despite it being several years older than many other Pinoy goodies.
This chewy dessert is usually bought from markets and street vendors. The reason why people prefer buying them is that they are known to be a handful when made at home. So, many Filipinos avoid making it by themselves. But worry no more! Since there are many ways to be able to produce your own kutsinta, just like this recipe - without the use of lye water!
Lye water is important in making this rice cake variant, but we won’t be needing it this time. This makes it a lot easier than usual. Now you can cook the delicacy whenever you feel like it.
Traditional Filipino rice cakes became a huge part of our lives. Even in my family, we were all able to appreciate their diversity and delicious taste. So the moment I knew about this recipe, I immediately made kutsinta for my family. Of course, they absolutely loved it! Now we can enjoy it more often than before.
Tips How to Cook Kutsinta Without Lye Water
- If there is no annatto powder available near you, you can opt for brown or orange food color instead.
- Using tapioca starch (or cassava flour) can help achieve a next level chewiness for kutsinta. This is helpful since the recipe does not make use of lihia.
- You don’t have to buy new molds to make it. If you have puto molds, they are good enough to be used for the steaming process. Plus, they are best eaten in bite-size pieces!
- It will become more enjoyable when added with toppings like grated coconut or cheese.
Did this recipe trigger your kutsinta cravings? Well, you'll just need a little preparation and you’re good to go! What makes it even better? It is kutsinta without lye water!
Kutsinta Without Lye Water Recipe
- 1 cup tapioca starch or cassava flour
- 1 ¼ cup flour
- ¾ cup brown sugar
- 1 ½ tsp annatto powder dilute in ½ cup water
- 2 cups water
- 1 cup grated coconut alternatively, use grated cheese
- In a bowl, combine the tapioca starch, flour and sugar. Make a well on the center of the mixture and pour the annatto mixture and water. Mix thoroughly until well incorporated.
- Brush each mold with melted butter or cooking oil. Gently pour 2 tbsp of the mixture on each molder. I used the same mold when I made puto.
- Place in a steamer and cover with tea towel before placing the lid. This will prevent water from dripping on the kutsinta. Steam it for 15 minutes or until the top is firm.
- Remove from the steamer, let it cool for at least 10 minutes. Loose and remove the kutsinta from each mold, then roll it in grated coconut or grated cheese.