Steam-Free Kutsinta: A Simple Stovetop Recipe For Sweet Treats

Kutsinta is a type of Filipino steamed cake known for its sticky, soft gelatinous texture. It is usually made with some form of flour (rice flour, all-purpose flour, or glutinous rice flour) and lye water, which gives it its chewy texture. However, it is possible to make kutsinta without a steamer by using a simple hack. All you need is a pot, a bowl, and some water! Here's a step-by-step guide:

First, find a pot that is large enough to fit a heat-proof bowl inside it. Fill the pot with water and place it on the stove. Take a heat-proof bowl and mix all the kutsinta ingredients in it. Place the bowl on top of the pot, ensuring that the bottom of the bowl does not touch the water. Bring the water to a gentle boil and let the steam cook your kutsinta mixture. Make sure to stir the mixture occasionally to prevent lumps and ensure even cooking. The cooking time may vary depending on the amount of mixture and the heat intensity, so keep an eye on it. Once the kutsinta is cooked to your desired consistency, remove it from the heat and let it cool. Serve with grated coconut or your choice of topping, and enjoy!

Prepare the steamer and grease the molds

To prepare the steamer and grease the molds for making kutsinta, first, grease your molds with oil or melted butter and set aside. You can use silicone molds, tin molds, or small egg tart molds. If using tin molds, grease the insides to make removing the steamed kutsinta easier. You can also line your pan with parchment paper or banana leaves.

Next, prepare your steamer by heating water to a boil. If using a bamboo steamer, wrap the lid with a damp kitchen towel to prevent water from dripping into the cakes. If using a stainless steel steamer, place a cloth on the lid.

Combine dry ingredients

To combine the dry ingredients for kutsinta, start by preparing your flour mixture. In a large bowl, combine the all-purpose flour, tapioca flour, and brown sugar. Mix these ingredients until they are fully incorporated and the flour coats the brown sugar granules. You can also add a pinch of salt to taste. The ratio of flour to tapioca flour is important, with most recipes calling for a higher proportion of tapioca flour to achieve the desired chewy texture.

Next, add your colouring agent. You can use annatto powder, also known as achiote or atsuete powder, which will give the kutsinta a deep brown colour. You can adjust the amount of annatto powder used depending on the shade of brown you desire. If you are using annatto seeds, combine them with hot water and stir until you achieve an orange-red colour. Then, add this annatto water to your flour mixture. Alternatively, you can use black or yellow food colouring to achieve different hues.

At this point, your dry ingredients should be well combined, and you can move on to the next step of the kutsinta-making process: adding the wet ingredients.

Add water slowly to prevent lumps

When making kutsinta, adding water slowly is crucial to achieving a smooth and lump-free batter. Kutsinta, a Filipino delicacy, is a type of steamed cake known for its sticky, soft, and gelatinous texture. It is typically made with a combination of flour, tapioca starch/flour, glutinous rice flour, brown sugar, water, and annatto for colour.

To ensure a smooth and lump-free batter, it is important to gradually add water to the mixture while whisking. This allows for the even distribution of water and prevents the formation of lumps. By adding water slowly, you can also control the consistency of the batter, ensuring it is smooth and slightly thick with a pouring consistency.

Additionally, it is recommended to use lukewarm water to help properly dissolve the sugar and flour. After combining the dry ingredients, you can slowly add the lukewarm water to the mixture, stirring continuously until you achieve a smooth and well-combined batter.

Once the batter is ready, it is important to fill the moulds only after the steamer is prepared and the water is boiling. This prevents the flour from sinking and ensures the kutsinta cooks evenly.

Finally, to achieve the signature silky smooth top on your kutsinta, use a gentle boil or simmer during steaming. Continuous high heat can cause wrinkling, so maintaining a low heat is essential.

Strain the batter to remove any remaining lumps

When making kutsinta, a Filipino delicacy of small, sweet, steamed, sticky rice cakes, it's important to achieve a smooth batter to ensure the best texture and cooking results. Here are some detailed instructions on how to strain the batter to remove any remaining lumps:

• Before straining, make sure to mix the batter thoroughly. Combine all the dry ingredients, including the flour, tapioca flour, sugar, and annatto powder, in a large bowl. Whisk these ingredients until they are fully incorporated and the mixture is smooth.
• Gradually add the water while continuing to whisk. The batter should be smooth, slightly thick, and pourable.
• If you notice any large streaks of flour or other ingredients that are not well-incorporated, continue mixing until they are evenly distributed. Be careful not to overmix, as this can affect the texture of your kutsinta. Stop mixing once the batter is smooth and all the ingredients are combined.
• Now it's time to strain the batter. Use a coarse strainer or a mesh strainer to ensure that any remaining lumps are removed. Pour the batter into the strainer and use a spoon or spatula to gently press it through. This will separate any clumps of tapioca starch or sugar that may have formed during mixing.
• If you encounter particularly stubborn lumps, you can use the back of a spoon to force them through the strainer. Alternatively, you can transfer them to a separate bowl, create a paste by squishing them, and then mix this paste with some of the batter before combining it back with the rest of the batter.
• Once you've strained the batter, it's ready to be poured into the molds and steamed. Remember to grease your molds lightly with oil or melted butter before filling them.

By taking the time to strain your batter and remove lumps, you'll achieve a smoother and more consistent texture in your kutsinta. This extra step will enhance the overall quality of your delicious Filipino treat!

Steam for 25-45 minutes, depending on mold size

Once you have your steamer ready to go, it's time to start the steaming process. The amount of time you'll need to steam your kutsinta will depend on the size of your moulds. For small moulds, you should steam for around 25-30 minutes. If you're using larger cupcake moulds, you'll need to steam for a longer period, around 40-45 minutes. It's important to keep an eye on your kutsinta during the steaming process, as you don't want to overcook or undercook them.

When steaming kutsinta, it's best to use a gentle simmer rather than a continuous high heat. This will help you achieve a silky smooth top on your cakes and prevent wrinkling. To further ensure a smooth top, you can wrap the lid of your steamer with a damp kitchen towel. This will catch any drips of water that may fall onto your kutsinta, minimising the dimple that can form on top.

Once the kutsinta has been steaming for the recommended time, remove it from the heat and allow it to cool completely. Then, carefully remove the cakes from their moulds. If you're using tin moulds, you may need to use a toothpick or the tip of a fork to help release the kutsinta. Finally, serve your kutsinta with grated coconut on top for that traditional touch!

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