LAYERED KUTSINTA, HINDI ITO SAPIN SAPIN│WHITE KUTSINTA, ORIGINAL, UBE, BUKO PANDAN FLAVOR

LAYERED KUTSINTA, HINDI ITO SAPIN SAPIN

WHITE KUTSINTA, ORIGINAL, UBE, BUKO PANDAN FLAVOR

Today I am sharing an innovative LAYERED KUTSINTA RECIPE. To make this layered kutsinta I made four blends, White kutsinta made up for cassava starch, all-purpose flour, coconut milk and fresh milk, original atsuete kutsinta, Ube kutsinta and buko-pandan flavored kutsinta.

This  kutsinta recipe is more of a firm but soft texture, compared to  most kutsinta that are soft and soggy.

The sweetness is just right, not overly sweet. Now if you have a sweet tooth just add more sugar.

The colors are more of the light side, again if you like it with darker hue, just use more extracts.

For the regular sized kutsinta, I just used the regular puto plastic moulds, and for the layered kutsinta I used the 750ml plastic microwavable food container or tubs.

The number of layers and combination are determined by you. Use your creativity.

The recipes are there as your guide, remember there are several variables that need to be considered to make it perfect.

I have not oiled the moulds, for the reason that I am not making my kutsinta super soft, once the kutsinta are cooled down it will detached easily from the moulds and food tubs.

I did not bother to put a cloth at my steamer lid, water drippings will have a minimal effect on the steaming kutsinta, if at any how some water end up at the top of the kutsinta just let it drip, it will dry-up before it even get cooled down.

For the toppings kutsinta is best served with fresh grated coconut. If you have access to pre-cooked yema spread or cooked budbod, these will also make a good kutsinta toppings and dip.

Ingredients:

Regular Kutsinta (Original Red Atsuete Color):

1 cup all-purpose flour

1 cup cassava starch

1 1/2 cups brown sugar 

1/4 cup atsute water, (from 1/3 cup astute seeds) or 1 to 2 tsp. atsuete powder (add more for darker color)

2 1/2 cups water

1 tsp. lye water

Regular Kutsinta (Colored/Flavored Mixture):

1 cup all-purpose flour

1 cup cassava starch

1 cup white sugar

1/2 to 1 tsp. ube or buko pandan color/flavor extract (add more for darker color)

2 1/2 cups water

1 tsp. lye water

White Kutsinta (Coconut Milk Mixture):

3 cups all-purpose flour

3 cups cassava starch

3 cup white sugar 

4 cups coconut milk

3 1/2 cups milk

3 tsp. lye water

Procedures:

Regular Kutsinta:

Fill each puto mould half fill with the kutsinta mixture. Steam for 25 to 30 minutes.

Now when done remove the tubs from the steamer.

Let cooldown, before removing from the mould.

Serve with grated coconut meat toppings.

Layered Kutsinta:

Use the regular puto cup mould for the regular kutsinta, and use the 750ml plastic food container/tub for the layered kutsinta.

Fill halfway a large steamer fill with water, bring to a boil, then at the stove to low-moderate to heat steam the kutsinta mixture.

1st. Layer:

Fill each of the container/tub with about 1/2 cup colored kutsinta mixture (1 color each tub). Steam for 5 to 8 minutes.

2nd. Layer:

Fill each of the container/tub with about 1/2 cup white kutsinta mixture. Steam for 8 to 10 minutes.

3rd. Layer:

Fill each of the container/tub with about 1/2 cup colored kutsinta mixture (1 color each tub). Steam for 5 to 8 minutes.

4th. Layer:

Fill each of the container/tub with about 1/2 cup white kutsinta mixture. Steam for 8 to 10 minutes.

5th. and Final Layer:

Fill each of the container/tub with about 1/2 cup white kutsinta mixture. Steam for 10 to 15 minutes.

Now when done remove the tubs from the steamer.

Let cooldown, before removing the layer kutsinta from the tub.

Slice to serving pieces with grated coconut meat toppings.