Kutsinta
This video shows how to make a layered Filipino steamed rice cake called Kutsinta. The cake has three layers: a white base, a yellow jackfruit layer, and a purple ube layer, and is topped with toasted coconut and coconut curds.
Ingredients
- tapioca flour
- all-purpose flour
- rice flour
- granulated sugar
- coconut milk
- lye water (lihia)
- ube extract
- red food coloring
- yellow food coloring
- jackfruit extract
- ube halaya
- jackfruit
- desiccated coconut
- coconut cream
- cooking oil
- Salt
Method
- 1
In a large bowl, combine the tapioca flour, all-purpose flour, rice flour, and granulated sugar. Pour in the coconut milk and lye water. Mix with a spatula until the batter is smooth and well-combined.
- 2
Divide the batter evenly among three separate bowls.
- 3
To the first bowl, add the ube extract, 1 drop of red food coloring, and the ube halaya. Mix until the color is a uniform purple and the jam is fully incorporated.
- 4
To the second bowl, add the yellow food coloring and jackfruit extract. Mix until the color is a uniform yellow.
- 5
Leave the third bowl plain.
- 6
Lightly grease small bowls or molds with cooking oil using a pastry brush. Arrange the molds in a steamer rack.
- 7
Pour a small amount of the white batter into each mold, filling them about one-third of the way. Place the lid on the steamer and steam for 5 minutes.
- 8
Carefully remove the steamer lid. Arrange a few slices of jackfruit on top of the steamed white layer in each mold. Pour the yellow batter over the jackfruit until the molds are about two-thirds full. Cover and steam for another 5 minutes.
- 9
Carefully remove the steamer lid again. Pour the purple ube batter on top of the yellow layer, filling the molds to the top. Cover and steam for a final 10-12 minutes, or until the kutsinta are firm and cooked through.
- 10
Once cooked, remove the steamer from the heat and let the kutsinta cool completely. Once cooled, carefully unmold them.
- 11
In a dry pan over medium heat, toast the desiccated coconut, stirring constantly, until it turns golden brown.
- 12
Pour the coconut cream into a pan and bring it to a boil, stirring continuously. Continue to cook until the oil separates and the solid curds turn a deep brown. Strain the mixture to separate the brown curds (latik) from the coconut oil.
- 13
Place the cooled kutsinta on a platter lined with banana leaves. Sprinkle the top of each kutsinta with the latik (coconut curds) and toasted coconut. Serve and enjoy.
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