clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Black Kutsinta 3

Black Kutsinta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 24 pcs 1x
  • Category: Snack
  • Cuisine: Filipino


Black Kutsinta is a type of rice cake from the Philippines derived from kutsinta but rather than a simple rice flour, sugar and water, this version is flavoured with molasses.



Black Kutsinta

Dulce de Leche Topping

  • 400 g can condensed milk

Toasted Desiccated Coconut Topping

  • 1 1/2 cup desiccated coconut


  1. Grease 24 pieces of puto/kutsinta moulds with oil spray then set aside.
  2. Combine all Black Kutsinta ingredients in a bowl, mix it well. Colour will not be black at this stage; it will be more like brown but once it cooks it will turn into a nice hue of black.
  3. Pour mixture into the moulds then place in a prepared steamer, cover top with clean cloth, then place the lid on. Steam for 15 minutes in medium heat. Remove from steamer then let it cool.
  4. Prepare your Dulce de Leche topping, place the unopened can of condensed milk in a pot, fill it with water to cover the whole can then let it boil. Lower to a simmering heat and cook for one hour.
  5. Prepare your Toasted Desiccated Coconut Topping, in a non-stick pan place the desiccated coconut. Place in stove top over medium low heat, toast the desiccated coconut until golden brown, mix frequently to prevent it from burning.
  6. Unmould your black kutsinta, place on serving platters then top it with Dulce de Leche and serve with Toasted Desiccated Coconut.