BLACK KUTSINTA | with Dulce de Leche Dip | Namae's Kitchen and Tutorials
Recipe Information
Black Kutsinta
Cultural Context
Originating from the Philippines, Kutsinta is a beloved traditional dessert known for its distinctive brown color and chewy texture. Often enjoyed during celebrations, it is typically served with latik, a sweet coconut topping. Today, Kutsinta has gained popularity beyond the Philippines, with various adaptations found in other Southeast Asian countries.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: almond milk
💰Cheaper: whole milk
Almond milk provides a dairy-free option, while whole milk is more affordable.
brown sugar
🥗Healthier: coconut sugar
💰Cheaper: white sugar
Coconut sugar is less processed, while white sugar is cheaper.
Combine all-purpose flour, powdered milk, and brown sugar in a mixing bowl.
Add lye water and pandan extract to the dry ingredients.
Mix until well combined.
Add food coloring (blue and brown) to the mixture and stir until the color is uniform.
Pour the mixture into greased molds.
Steam the molds over boiling water until cooked through (exact time not specified).
Remove from the steamer and let cool slightly before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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