Photo Credits: CTTO



  • 3/4 cup Glutinous Rice Flour
  • 3/4 cup Rice Flour / All purpose flour
  • 2 tsp Lye Water
  • 3/4 cup Brown Sugar
  • 1 cup Water
  • 1 drop Red Liquid food color (OPTIONAL) Cooking Oil for brushing muffin pan or moulder


  • 1 cup all-purpose/plain flour, sifted
  • 1 tbsp. baking powder, sifted
  • 1 tbsp. powdered milk, sifted
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1 cup water
  • 1/8 cup or 1 tbsp. melted butter
  • 1 large egg

For Kutsinta:

  1. Prepare moulds and brush with oil. Boil   water   in   the  steamer pan.
  2. Combine all dry ingredients together and mix it well.
  3. Add in water, lye water and a few drops of   red food  colouring (optional). Mix it thoroughly using a wire whisk.
  4. Strain the mixture into a jug to remove any lumps.
  5. Brush the muffin pans or moulder with oil   and pour the mixture halfway through or depending on your desired thickness. Steam for 10-15 minutes.
  6. While waiting for the kutchinta, prepare the puto. In a separate bowl, mix all dry ingredients for the puto batter.
  7. Make a well at the centre of the dry   ingredients then add all the liquid ingredients.
  8. Add melted butter and mix well. Transfer the   batter in a jug. Divide the mixture if you wish to   add flavourings (optional).
  9. Pour the puto mixture into the steamed    kutchinta moulds up to 3/4 of the moulds.
  10. Steam for around 10 – 12minutes   (depending   on   the  size   of   your   puto).   Insert a stick in the middle of the puto, when   the stick comes out clean, then your puto is  now cooked. Remove from the heat and let it   cool down completely before removing from the mould.
  11. Brush melted butter on your plate. Loosen  up the puto from the moulds once cooled down  then transfer it into the plate.

Enjoy! =)

Credits to: m.facebook.com/jhen.camposano; CTTO