Black Kutsinta - Instant Pot + Stovetop
Black Kutsinta is a Filipino sweet rice cake that's a sister version of the classic, orange-colored kakanin Pinoys are familiar with. This black kutsinta is flavored with blackstrap molasses, which gives it a dark, nearly black color, and a thick, sticky texture. The addition of molasses to the traditional recipe gives the rice cake a slight hint of bitterness, which is unnoticed when the toppings of coconut flakes, syrupy dulce de leche or rich coconut jam are added. This recipe was inspired by the Ang Sarap food blog by Raymund. Makes 14 to 16 pieces. *I shared 2 alternate ways to cook this: In the Instant Pot or on the stovetop steamer. Cooking time indicated below is for the stovetop. In the Instant Pot, it takes 10 minutes.
Servings: 4 people
Large 3-tiered steamer - for stovetop cooking
Instant Pot - 6 or 8 quarts
Round molds - 2-inch sized in diameter; use non-stick
For the Black Kutsinta
- 1 cup potato starch
- 1 cup all-purpose flour
- ¾ cup brown sugar
- 2 Tablespoons blackstrap molasses
- 2 teaspoons lye water
- 2 cups water
- dessicated coconut flakes, toasted
- Dulce de Leche, bottled or homemade
- coconut jam, bottled
To cook stovetop:
Prepare the round molds by individually greasing them with cooking spray. Set aside.Prepare the steamer by filling the bottom pot with water that's 3/4 full. Over high heat, start boiling the water. Keep pot covered so it boils faster.Meanwhile, start mixing the kutsinta. In a large bowl, combine together the ingredients: Potato starch, flour, molasses, lye water and water. Mix well with a wire whisk till smooth and there are no more lumps. Pour the kutsinta batter into each mold, filling it 3/4 full. Place the molds inside the second layer of the steamer (the one with holes). Arrange the molds side by side, without overlapping. Place the second tier of the steamer over the boiling water. Cover the kutsinta with a clean kitchen towel. Then place the steamer's cover over it.Steam the Black Kuchinta for 20 minutes. To check if cooked completely, prick the center of each kutsinta with the tip of a small knife. If tip comes clean, kutsinta is done.Let the kutsinta cool on the counter for 10 to 15 minutes. Then, unmold each one on a dessert platter. Serve with toppings of either Dulce de Leche or coconut jam. Top each one with coconut flakes.Toasted coconut flakes: Serve the coconut flakes in its original fresh form. Or toast the flakes in a small, non-stick skillet, over medium heat for about 2 minutes. Do not leave unattended or it burns fast. Remove from heat and set aside.
To cook in the Instant Pot:
Notes on the Instant Pot:
It takes about 17 minutes for the Instant Pot to preheat before cooking time begins.For safety, use accessories recommended for the Instant Pot. Read the manual for complete information.Disclosure: Instant Pot is the brand name of a multicooker that cooks in high and low pressure. This is not an ad. My opinions are my own. I was not paid to endorse the brand.
In the original recipe, Raymund of Ang Sarap used tapioca flour. I did not have this ingredient when I cooked these kutsinta, and I used potato starch instead.Lye water (lihiya) is sodium hydroxide, an alkaline subtance used in cooking to improve texture and color. It is what gives the kutsinta the gel-like consistency.Blackstrap is not the same as true molasses. While the regular molasses has a reddish hue, and acidic sweetness, the blackstrap molasses is inky-colored, salty and slightly bitter. A complete comparison is found in Serious Eats.
Dulce de Leche recipe:
A recipe for homemade Dulce de Leche is found here on my previous blog post for Yema Cupcakes. CLICK HERE.
Serving: 1g | Calories: 413kcal | Carbohydrates: 98g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 489mg | Fiber: 3g | Sugar: 42g | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg