Soft and Chewy Kutsinta Recipe Using Homemade Lye Water
This kutsinta recipe using homemade lye water is soft, smooth, chewy, and perfect even if you don't have bottled lye water. Using a simple homemade baking soda substitute and a combination of all-purpose flour and tapioca starch creates authentic Filipino kutsinta that's perfect for snacks, parties, or selling.
Ingredients
For the Kutsinta
- ½ cup all-purpose flour
- ½ cup tapioca starch or cassava flour
- ½ cup brown sugar
- 1½ cups room temperature water
- ½ teaspoon lye water or homemade lye water
- ½ teaspoon orange food coloring optional
Note: If not using food coloring, use dark brown sugar for a deeper natural color. The amount of food coloring may vary depending on the brand, so adjust as needed.
Homemade Lye Water
- 1 cup room temperature water
- ½ teaspoon baking soda
Toppings
- Shredded fresh coconut
- Grated cheddar cheese
Instructions
- Prepare the homemade lye water by combining the water and baking soda in a pot. Bring to a boil and continue boiling for 5 minutes. Allow it to cool completely before using.
- In a mixing bowl, combine the water and brown sugar. Stir until the sugar dissolves completely.
- Add the all-purpose flour and tapioca starch. Mix until smooth.
- Add the orange food coloring (if using) and ½ teaspoon of the homemade lye water. Stir until fully combined.
- Lightly grease the kutsinta molds with cooking oil or butter.
- Pour the batter into the prepared molds.
- Cover the molds with heat-resistant food-grade plastic to prevent water droplets from falling into the batter.
- Steam for approximately 35 minutes. Steaming time may vary depending on the size and depth of your molds. To check for doneness, insert a toothpick into the center. It should come out mostly clean.
- Allow the kutsinta to cool completely before removing from the molds.
- Top with freshly shredded coconut or grated cheddar cheese.
- Serve and enjoy!