By unimartonestop Published: December 10, 2011

  • Prep: 5-10 mins
  • Cook: 15-20 mins
  • Ready In: 20 mins

Kutchinta are small jello-like rice cakes that are sweet. They are best served with with dried grated coconut meat on top but are tasty on their own.



  1. Mix dry ingredients and sift if to remove clumps.
  2. Add water to the mixture and mix it thoroughly.
  3. Let the mixture settle for about 30 seconds - 1 minute to reduce bubbles.
  4. Put the mixture in a greased cupcake tray with some allowance for the kutchinta to rise.
  5. Steam at 350F for 15 - 20 minutes.
  6. Cool kutchinta before removing them for the cupcake tray.
  7. Notes:
    • Reserve 1/4 - 1/2 portion of water and sugar when mixing the ingredients. Add the reserved portion so that the mix matches your taste and the mixture should be similar to a creamy soup.
    • If annato powder is not available, red food coloring will produce similar results just be careful you don't overdo it. Food coloring differs in intensity so I can't specify the quantity
    • If lye water is not your thing (read more), same quantity of baking soda solution (1 cup water, 1-2 tspn baking soda) will do the trick
    • Making an instant kutchinta mix? mix all the dry materials together (not including sugar, but including baking soda to replace lye water)

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