Black Kutsinta represents a sophisticated evolution of a beloved Filipino delicacy. While the traditional orange-brown kutsinta holds its own cherished place in Filipino cuisine, this contemporary version elevates the classic rice cake to new heights.
By incorporating blackstrap molasses, we achieve not only a striking natural black color but also introduce complex flavor notes – warm, slightly bitter, and pleasantly smoky. The addition of dulce de leche and toasted coconut creates a harmonious blend of textures and tastes that transforms this humble snack into a refined dessert experience.
Whether served as an afternoon merienda or presented as a dessert, Black Kutsinta demonstrates how Filipino cuisine continues to evolve while honoring its roots.
Why You’ll Love This Recipe
- Rich, complex flavors from blackstrap molasses
- Perfect balance of sweet and slightly bitter notes
- Multiple textures: sticky-chewy cake, creamy topping, and crunchy coconut
- No artificial coloring needed
- Made with easily accessible ingredients
- Can be prepared in advance
- Modern twist on a classic Filipino favorite
Black Kutsinta (Molasses Rice Cake)
Equipment
- Steamer (Kalan na Pang-steam) for cooking the kutsinta
- 24 kutsinta/puto molds traditional small cups for shaping
- Large mixing bowl (Malaking mangkok) for combining ingredients
- Measuring cups and spoons (Panukat) for accurate measurements
- Non-stick pan (kawali) for toasting coconut
- Deep pot (Malalim na Kaldero) for making dulce de leche
- Clean kitchen cloth (Malinis na Tela) to prevent water droplets during steaming
- Whisk or wooden spoon (Sandok na Kahoy) for mixing batter
- Oil spray bottle (Pang-spray) for greasing molds
Ingredients
For the Black Kutsinta:
- 1 cup tapioca starch galapong
- 1 cup all-purpose flour regular na harina
- ¾ cup dark brown sugar
- 2 tbsp blackstrap molasses
- 2 tsp lye water
- 2 cups water tubig
- Oil spray for greasing molds pangspray na mantika
For the Dulce de Leche Topping:
- 400 g can condensed milk kondensadang gatas
For the Toasted Coconut Topping:
- 1½ cups desiccated coconut niyog
Instructions
- First, prepare your workspace by greasing 24 kutsinta molds with oil spray and setting up your steamer with water. Place a clean kitchen cloth under the steamer lid to catch any water droplets, then bring the water to a simmer.
- Start the dulce de leche since it takes the longest. Place an unopened can of condensed milk in a deep pot and cover it completely with water, making sure there’s at least 2 inches of water above the can. Bring it to a boil, then reduce to a simmer and cook for 1 hour. Remember to maintain the water level. Once done, remove carefully and let it cool completely before opening.
- While the dulce de leche cooks, make your kutsinta batter. In a large mixing bowl, combine 1 cup tapioca starch and 1 cup all-purpose flour. Add ¾ cup dark brown sugar and mix well. Pour in 2 tablespoons blackstrap molasses and 2 teaspoons lye water. Gradually add 2 cups water while whisking to prevent lumps. Keep mixing until your batter is smooth. Don’t worry that it looks brown – it will darken when cooked.
- Pour the batter into your greased molds, filling each about 80% full. Place them in your prepared steamer and steam at medium heat for 15 minutes. Remove from the steamer and let them cool completely before removing from the molds.
- While the kutsinta cools, make the coconut topping. Put 1½ cups desiccated coconut in a non-stick pan over medium-low heat. Toast it while stirring constantly until it turns golden brown, about 5-7 minutes. Take it off the heat right away to prevent burning and let it cool.
- Once everything has cooled, carefully remove the kutsinta from their molds. Top each piece with a spoonful of the cooled dulce de leche, then sprinkle with toasted coconut. Serve right away or store in an airtight container if serving later.
- Remember: The kutsinta will be very soft when hot but will firm up as it cools, so be patient before unmolding. If you’re making this ahead, store the kutsinta, dulce de leche, and toasted coconut separately and assemble just before serving.
Tips from Lola’s Kitchen
- Always use blackstrap molasses for authentic taste and natural black color
- Keep the steaming temperature consistent for even cooking
- Don’t skip the cloth under the lid – it prevents water droplets from making the kutsinta soggy
- Let kutsinta cool completely before unmolding to maintain shape
- Toast coconut in small batches for better control
- Make dulce de leche a day ahead to save time
Traditional Serving Suggestions
- Serve as merienda (afternoon snack) with hot tea or coffee
- Present on banana leaves for traditional Filipino style
- Offer as dessert after main meals
- Include in Filipino dessert tables or festivities
Troubleshooting
Common Issues and Solutions:
- Kutsinta is too soft:
- Steam for additional 2-3 minutes
- Ensure water is at a steady simmer
- Kutsinta sticks to molds:
- Grease molds more thoroughly
- Let cool completely before unmolding
- Uneven color:
- Mix batter more thoroughly
- Maintain consistent steaming temperature
Ingredient Alternatives
- Tapioca starch: Rice flour (galapong)
- Blackstrap molasses: Cannot be substituted for authentic taste
- Lye water: Baking soda (1½ tsp) mixed with water
- Dark brown sugar: Muscovado sugar
- Desiccated coconut: Freshly grated coconut (toast until dry)
Storage & Reheating
- Room temperature: Up to 24 hours in an airtight container
- Refrigerator: Up to 3 days
- Freezer: Not recommended
- Reheat: Steam for 2-3 minutes or microwave for 15-20 seconds
Variations
- Mini Black Kutsinta:
- Use smaller molds
- Reduce steaming time to 10 minutes
- Black Kutsinta Bites:
- Cut into smaller pieces
- Serve with dulce de leche as dip
- Modern Presentation:
- Layer in glass cups with dulce de leche
- Add crushed graham crackers
FAQs
Q: Why use blackstrap molasses instead of food coloring? A: Blackstrap molasses provides both natural color and distinctive flavor that food coloring cannot replicate. Q: Can I make this in advance? A: Yes, you can make it up to 24 hours ahead. Store at room temperature and add toppings before serving. Q: Why isn’t my kutsinta as black as others? A: The darkness depends on your molasses brand. Focus on taste rather than color intensity. Q: Can I skip the lye water? A: While not recommended, you can substitute with baking soda solution, but texture might differ slightly. Q: How do I prevent my kutsinta from becoming soggy? A: Use a cloth under the steamer lid and allow to cool completely before adding toppings.
Nutrition
The Story Behind Black Kutsinta
The story of Black Kutsinta begins with its beloved predecessor, the traditional Filipino kutsinta – a cherished rice cake that has graced Filipino merienda tables for generations. Known for its distinctive orange-brown hue and chewy texture, traditional kutsinta has long been a staple in local markets, neighborhood bakeries, and family gatherings across the Philippines.
In early 2017, an innovative twist emerged in the bustling streets of Metro Manila when creative home bakers began experimenting with blackstrap molasses. This reimagining of kutsinta wasn’t just about changing its color; it was about elevating its flavor profile. Unlike versions that simply used food coloring to achieve the black shade, this authentic variation harnessed the rich, complex notes of blackstrap molasses to create something entirely new.
By mid-2018, Black Kutsinta had captured the attention of Filipino food enthusiasts on Instagram and Facebook, where its striking appearance and sophisticated taste made it a social media sensation. Food bloggers and home cooks shared their experiences, noting how the molasses brought warm, slightly bitter, and subtly smoky notes to the traditionally sweet rice cake. The addition of dulce de leche topping and toasted coconut – departures from the traditional grated fresh coconut – further distinguished this modern interpretation.
What makes Black Kutsinta particularly special is its connection to Filipino culinary innovation. While staying true to the core techniques of traditional kutsinta-making, this version showcases how Filipino desserts continue to evolve. The use of blackstrap molasses not only provides natural coloring but also adds nutritional value, as it’s rich in iron and minerals – a fact that appeals to health-conscious food lovers.
Today, Black Kutsinta represents the perfect marriage of tradition and innovation in Filipino cuisine. Found in trendy cafes, upscale Filipino restaurants, and modern interpretations of karinderia offerings, it has earned its place as both a nostalgic comfort food and a contemporary culinary creation. Its popularity among both locals and international food enthusiasts demonstrates how Filipino snacks can be reimagined while maintaining their cultural integrity.
Whether enjoyed as an afternoon merienda with hot coffee, served at family celebrations, or presented as a sophisticated dessert at modern Filipino restaurants, Black Kutsinta continues to captivate food lovers with its unique taste, texture, and visual appeal. It stands as a testament to the endless possibilities when traditional Filipino recipes meet contemporary culinary creativity.
