Welcome to Kakanin Series!


  • 1 cup cassava flour (or tapioca flour)
  • 1 cup all purpose flour
  • 1 cup brown sugar
  • 3 cups water
  • 1 tsp anatto powder
  • 1 tbsp lye water (lihiya)
  • 1/4 tsp pandan essence (optional)
  • grated coconut or dulce de leche (topping)


  1. Dissolve the anatto powder in 1 tbsp. hot water. Set aside
  2. Prepare the steamer. Wrap the lid with cheesecloth or any other clean cloth. Grease 25 pcs. large puto molds.
  3. In a big bowl, combine the flours and sugar. Mix until well blended.
  4. Combine the diluted anatto powder in 3 cups of water, stir until well blended. Add the lye water and the pandan essence, stir.
  5. Add the anatto water in the flour mixture. Mix until no more lumps.
  6. If the mixture formed some bubbles, scoop the bubbles out of the bowl.
  7. Pour the mixture in each molds until 3/4 full. Stirring occasionally.
  8. Put in the prepared steamer and cook for 30 minutes on low fire. Remove from heat and cool completely before unmolding.
  9. Serve with dulce de leche or freshly grated coconut.



  • You can use any flavorless oil or VCO for greasing the molds.
  • Lye water is essential in this recipe, in case you can’t find it in your area you may check the links below for substitutes.
  • Tapioca FLOUR not the starch.

For LYE WATER substitute visit :

For Kutsinta WITHOUT Lye Water

For other varieties of Kutsinta


Thanks to my references :

kutsinta with caramel


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