You can make it more darker by adding 1/4 teaspoon more of green, just little by little until it becomes rich dark chocolate brown. Add to rice flour and stir until smooth. Add ½ cup brown sugar to every clip of grated coconut from which milk was extracted (sapal). 2. For the black color: Add 1 tsp red coloring powder and 1 ½ teaspoon of green coloring powder. #BlackKutsinta #BlackStrapMolassesKutsinta It's been a long time since I wanted to try making Black Kutsinta. Steam kutsinta for about 40 to 45 minutes or until mixture is set. 1 tsp Red Food Coloring (Powder or Gel) Use a whisker and add 1 cup of water. Steam for 10-20 minutes. Food and Drinks. Black Food Color 3cups Water 1 1/2 cup Brown Sugar 1tsp. How to make Simple Kutsinta: Combine sugar, lye and water and bring to a boil. Add ½ cup brown sugar to every clip of grated coconut from which milk was extracted (sapal). Sorry, your blog cannot share posts by email. In english they call it “Molasses.” Pulot is a sweet black thick syrup (arnibal) processed from making sugar out of Sugarcane (tubo). 3. 8. Send it to us via email: mammasguide@gmail.com or message us on our Facebook Page. Serve with … Kutsinta is a traditional Filipino rice cake often served at most local occasions. Send us your food photo or feedback. Then add 2 tsp lye water,whisk the mixture to combine. Cool. She now serves and sells Malabon specialties such as Pancit Malabon and kakanin in Baguio. 2. ¾ Cup Rice Flour It's delicious! This recipe in particular combines a proportion of all-purpose flour, cassava powder and tapioca starch to produce a chewy tender Black Kutsinta. Allow 1 1/2 cups Water to boil and then remove from heat, Add 3/4 cup (180 g) Black Sugar and let it cool for about 15 mins, Add 1/4 tsp Instant Coffee Powder and 2 tsps Lye Water (Lihiya), Sift in 1/2 cup (65 g) All-Purpose Flour, 1/4 cup (30 g) Cassava Flour and 1/4 cup (30 g) Tapioca Starch, Run through a strainer or mesh to remove lumps, Pour in chosen containers and cook for 5 minutes with lid on, Remove lid and cook for another 5 to 7 minutes. This rice cake is actually easy to do so why not make your own for your next handaan. This product is very abundant in Luzon provinces where sugar cane grows a lot. Those that use 100% all-purpose flour will yield pudding bread-like texture. Slightly grease your kutsinta molds with oil and set aside. 4. Prepare your steamer, and boil water. Mama’s Guide is the first to divulge the ingredient. Absolutely yummy! In a large bowl, sift and combine rice flour, glutinous rice flour and brown sugar. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Kutsinta Recipe. Place the mixture into individual molds and steam for 40 minutes to 1 hour over low heat only. Kutsinta … Strain the mixture again to get smooth Kutsinta. 1 cup glutinous rice flour Kutsinta is a sticky rice cake, a jelly like, chewy consistency. Cover with clean cloth to prevent water drippings and place Cover lid of steamer. … To tell you honestly, no one has dared to publicize the secret of an all natural black kutchinta recipe yet. Procedure: Black Rice Flour: 1. 1. Prepare a clean cloth to cover steamer drippings or moist. 6. Aida’s Black Kutsinta offers smooth and sweet kutsinta that’s already got a distinct taste on its own. As a kid, I love eating kutsinta for breakfast and for snacks in the afternoon. Tita Lea's black kutsinta are popular for a reason: they are chewy molasses-flavored kutsinta paired with a caramel sauce and toasted coconut. The combination, not the color, is what made this kutsinta more special. Let the Kutsinta cool down for 5 minutes before removing them from the molders. If we love it, we will feature it with your name on our website. The business began in 2014 when Lea Paez moved to Baguio City from Malabon. While mixing, add water gradually and continue to mix until all … Check with a toothpick test, if it comes out clean, then it’s cooked. You will find many Black Kutsinta or just plain Kutsinta recipes in the web and each one uses different kinds of flours. Post was not sent - check your email addresses! Oct 14, 2018 - Molasses gives these kakanin its distinctive black hue. Check it with toothpick test in the center, if your toothpick comes out clean. You’ll be amaze it is easy to make and in no time you are ready to devour this delicious kakanin. 5. Filipino Dessert Recipes .. This kind of kutsinta is very sticky. 1/2 cup sugar. It is chewy, sticky, and has a jelly-like texture. These little black rice cakes are so good, you’ll be continually reaching for these bad boys until they’re gone! Ingredients 1cup APF 1cup Cassava Flour 1tsp. Kutsinta (Using Rice Flour & All Purpose Flour) INGREDIENTS: 1/2 cup rice flour 1/2 cup all-purpose flour 1 cup white sugar 1/2 tablespoon annatto powder* diluted in 1/2 cup water 1 cup water 1 teaspoon lye (lihiya) water Grated coconut *Notes: *Annato powder is atchuete or atsuete Thanks for dropping by our website! Serve with toasted budbud and dulce de leche dippings. It's delicious! Black Kutsinta Ingredients: 4 Cups All Purpose Flour 4 Cups Cassava Flour 4 Cups Brown Sugar 8 Cups Water 2 tsp lye water 1 tsp black color gel Toppings: Caramel Sauce Grated Cheese Required fields are marked *. Nevertheless, if you can’t get one, there is always that food coloring we can rely on. Gently remove from molds and serve with grated coconut. It turns out that kutsinta recipe is simple, quick, and easy to make. 1/2 teaspoon baking soda. 4. Add in the water and stir until sugar is dissolved and the mixture is smooth. Meryenda time! You may also use dessicated coconut alternatively. Kutsinta or Puto Cuchinta is one of the most popular Filipino desserts. The traditional versions use rice flour and sticky rice flour. 48 talking about this. 7. So here’s the recipe by Mama’s Guide Recipes. WATCH: How To Make Black Kutsinta. Pour mixture into the moulds … The secret recipe for an all natural black kutchinta without food coloring is using pulot (pulut tubo, tagapulot or inuyat). Prepare your mini kutchinta cups and grease each cup with vegetable oil or butter. It's delicious! In a bowl, combine the all-purpose flour, tapioca flour and sugar. Toppings: 1 can condensed milk ¼ cup butter ¼ cup sugar Pinch of salt 1/8 cup desiccated coconut, toasted. Did you try cooking one of our recipe? I don’t know when the trend of Black Kutsinta came about or who originally made it but here’s my version. Fully Freely Lesley https://www.fullyfreelylesley.com/. Toast over low heat until brown. Prepare your steamer, and boil water. Add lye water and blackstrap molasses; mix again. 2 teaspoon Lye Water (Lihiya) Click here for instructions on how to enable JavaScript in your browser. The black kutsinta gets its color from molasses (purong asukal was the term used) and they don't add any other flavoring or coloring like achuete (annato seeds). Those that use a lot of Tapioca Starch will be very gummy while those that utilize Cassava Powder will be very tender. Explore. Kutsinta is a native filipino delicacy made … Pour unto cuchinta molds and stream for 15 minutes. Enjoy! Do you want to be notified with our latest recipes? Fill half of each cup and place the steamer tray on top of pre-boiling water. Your email address will not be published. You can cook the perfect Black Kutsinta for you by considering the textures that each kind of flour produces. Let it cool for 5 minutes then remove from the pans. ½ cup brown sugar (no need for sugar if you’re using panutsa/molasses), 1 ½ tsp Green Food Coloring (Powder or Gel). Satisfy your craving with this kutsinta recipe today! Once you have achieve a perfect dark brown mixture, strain it again to have a smooth texture. To make budbod: Do not over mix. Colour will not be black at this stage; it will be more like brown but once it cooks it will turn into a nice hue of black. Combine all Black Kutsinta ingredients in a bowl, mix it well. World Cuisine. Kutsinta Recipe (Kutchinta) Kutsinta … Asian Recipes. Makes 24 mini cakes 1/4 cup glutinous rice flour. Fill greased small muffin pans 3/4 full with mixture. Prepare a clean cloth to cover steamer drippings or moist. If not, I’d love to help you achieve yours so just leave a comment below. Currently you have JavaScript disabled. (Omit food coloring, if using panutsa or molasses) If you want to make an all natural black kutchinta, just replace the brown sugar in this recipe with 3/4 cups molasses/pulot syrup and just omit the food coloring because pulot will turn your kutchinta mixture into black. Toast over low heat until brown. Oct 14, 2018 - Molasses gives these kakanin its distinctive black hue. Jan 19, 2018 - Molasses gives these kakanin its distinctive black hue. But adding their dulce de leche sauce makes it an even better snack and/or dessert! The color of black kutchinta batter after mixing molasses, rich dark brown mixture, it will turn black onced cooked Instructions: 1. Save my name, email, and website in this browser for the next time I comment. 1/4 teaspoon salt. Saved from yummy.ph. ½ cup brown sugar (no need for sugar if you’re using panutsa/molasses) Stir flour mixture to recombine. Cool before removing from pans. Black Kutsinta delighted with Dulce de Leche and Desiccated Coconut You may also use dessicated coconut alternatively. Add 3/4 cup (180 g) Black Sugar and let it cool for about 15 mins; Meanwhile, prepare steamer for cooking; Add 1/4 tsp Instant Coffee Powder and 2 tsps Lye Water (Lihiya) Sift in 1/2 cup (65 g) All-Purpose Flour, 1/4 cup (30 g) Cassava Flour and 1/4 cup (30 g) Tapioca Starch; Mix thoroughly; Run through a strainer or mesh to remove lumps Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window). Thought of making kutsinta because my husband loves it since he tried it from Philippines. Turn off heat. Steam for 25 minutes or until toothpick inserted comes out clean. Lastly, those that use more of cornstarch will have a maja blanca-like texture. Use a whisker and add 1 cup of water. That color will turn into black once your kutchinta is cooked. 3/4 cup all-purpose flour. Watch my video “How to make Kutsinta”. There are also colorful ones which makes it fun to eat. 1 ½ tsp Green Food Coloring (Powder or Gel). Kutsinta: 1 cup black rice flour 3/4 cup all-purpose flour 3/4 cup brown sugar 2 1/2 cups water 1/4 cup molasses 3/4 teaspoon lye water. Magluto na tayo. Add the annatto/achuate powder and mix well. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Skype (Opens in new window), MAMA’S CHOCOLATE DREAM CAKE RECIPE (Copycat). In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients. In a large bowl, sift and combine rice flour, glutinous rice flour and brown sugar. 1 cup water Mix lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing. Click here for instructions on how to enable JavaScript in your browser. It has just the right texture, sweetness and very flavorful due to the molasses in the black sugar and our secret ingredient – instant coffee! Your email address will not be published. It is a type of Kakanin or Rice cake that is very popular in the Philippines. Then add 2 tsp lye water,whisk the mixture to combine. Instead of freshly grated coconut, the kutsinta was topped with toasted coconut bits and a caramel sauce. Divide the mixture into molders that are LIGHTLY greased with cooking oil and steam for 40 minutes. KUTSINTA RECIPE 1 cup All Purpose Flour 1 cup Cassava Flour 1 cup Brown Sugar 1/2 cup Powdered Milk 3 cups Water 1tsp. Molasses is the secret ingredient in these black kutsinta pieces. Just hit “yes” on the pop up window and allow us to notify you with new recipes everyday. Add water to the steamer and bring to simmer over medium heat. It's delicious! Molasses gives these kakanin its distinctive black hue. It is normally made with lye water but this recipe doesn’t need one in case you find that hard to procure. Try it out and let me know if this is the perfect texture for you as well. I tried many mixtures, but this is the … Remove from heat and allow to cool. Wash the black rice thoroughly and completely submerge in water to soak for 8-12 hours. Pre-quarantine, the black kutsinta was also available at the Legaspi Market in Makati. How to Make Kutsinta. Print Pin.