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Puto cuchinta or kutsinta (Filipino steamed rice cake)



28 portion(s)

Puto cuchinta or kutsinta (Filipino steamed rice cake)

  • 250 grams glutinous rice
  • 0.5 litre water
  • 1 tsp achuete (annatto powder)
  • 185 grams Dark Muscovado Sugar
  • 1 tsp lye water (optional)
  • 50 grams grated coconut (for garnish)

Recipe's preparation

  1. Place 185 g of sugar into mixing bowl and mill 10 secs, speed 9.
    Add all the remaining dried ingredients into the mixing bowl and combine 4 secs/ speed 9.

    Add the 450 ml of water and mix for 4 secs / speed 10 (or use turbo function twice).

    Transfer into a bowl and set a side.

    Clean the bowl, add the 1.0 litre of water, set the 30 mins, varoma and 1.0 speed.

    Wait until the temperature reached "Varoma" (approx. 10mins)
    Meantime, slightly grease the puto moulder by spray oil them (see pic).

    Add the lye water to the mixture and mix well using spatula.

    Pour the mixture into the individual puto moulder (3/4 full).

    Steam for 10 to 12 mins.

    Let it cool down for 10 mins and remove from the moulder.

    Serve with grated coconut and enjoy!

Accessories you need

  • Varoma
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  • Measuring cup
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  • Spatula TM5/TM6
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puto moulds


Achuete also known as annatoo powder

When colour turned to glossy, it's cooked or use toothpick or bbq stick to check if fully cooked (tip: if does not stick, then it's cooked)

For variation, replace achuete with other flavour (pandan or ube)

If muscovado is not available, use brown sugar

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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