AuthorBiteSizedSatisfy your sweet cravings with our Buko Pandan Kutsinta—a mouthwatering blend of fragrant pandan and coconut flavors, infused into soft and chewy rice cakes. Each bite offers a delightful taste of Filipino dessert tradition, making it a perfect treat for any occasion.
Combine sugar, water, and pandan leaf in a pot over medium-high heat and bring to a boil. Stir until sugar dissolves. Allow to boil and remove from heat, remove pandan leaves, and set aside to cool.
In a bowl, combine rice flour and tapioca flour. Slowly add pandan syrup, and whisk thoroughly until smooth and well combined. Add Pandan extract.
In a pan over medium-high heat, dissolve sugar in coconut cream and bring to a boil. Set aside to cool.
In a separate bowl, combine rice flour and tapioca flour. Slowly add coconut cream mixture, and whisk thoroughly until smooth and well combined.
Lightly oil the containers/molds and pour in a thin layer of Pandan mixture. Steam until just set. Add a layer of coconut cream mixture and steam until just set. Repeat, alternating layers until molds are filled.
In a saucepan, dissolve white sugar into the coconut cream and bring to a boil until thickened (but not browned). Set aside sauce.
Pour coconut cream and sugar sauce over the layered kutsinta and enjoy!
Ingredients
Directions
Combine sugar, water, and pandan leaf in a pot over medium-high heat and bring to a boil. Stir until sugar dissolves. Allow to boil and remove from heat, remove pandan leaves, and set aside to cool.
In a bowl, combine rice flour and tapioca flour. Slowly add pandan syrup, and whisk thoroughly until smooth and well combined. Add Pandan extract.
In a pan over medium-high heat, dissolve sugar in coconut cream and bring to a boil. Set aside to cool.
In a separate bowl, combine rice flour and tapioca flour. Slowly add coconut cream mixture, and whisk thoroughly until smooth and well combined.
Lightly oil the containers/molds and pour in a thin layer of Pandan mixture. Steam until just set. Add a layer of coconut cream mixture and steam until just set. Repeat, alternating layers until molds are filled.
In a saucepan, dissolve white sugar into the coconut cream and bring to a boil until thickened (but not browned). Set aside sauce.
Pour coconut cream and sugar sauce over the layered kutsinta and enjoy!
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