kutsinta

Kutsinta is a traditional Filipino steamed rice cake. It is made from a batter of rice flour, all-purpose flour, water, and brown sugar or jaggery, sometimes with a small amount of lye water to improve texture. The color ranges from pale amber to light brown, and some recipes use annatto for a deeper orange hue. The batter is poured into small shallow molds and steamed until set, giving a glossy surface and a soft, chewy, jelly-like texture.

Commonly served as a snack or dessert, kutsinta is typically eaten warm or at room temperature and topped with freshly grated coconut. It is often sold alongside other Filipino steamed cakes such as puto and cassava cake in street stalls and markets.

Variations exist regionally, but most versions share the same base of rice flour with wheat flour and a sweetener, producing a chewy cake that holds its shape when removed from the mold. Kutsinta's popularity stems from its simple ingredients and its compatibility with a coconut topping, making it a staple of Filipino snack culture.