It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins.

It bears resemblance to the Burmese mont kywe the and Indonesian and Malaysian kuih kosui.

The cooked cakes are topped with fresh grated meat from mature coconut.

[1] It is consumed year-round as a merienda or snack, and is frequently sold along with puto.

Unlike its counterpart, which has a doughy texture, kutsinta has a jelly-like, chewy consistency.