Kutsinta

KUTSINTA

Puto kutsinta or kutsinta (also spelled kutchinta or cuchinta) is a type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. The cooked cakes are topped with fresh grated meat from mature coconut. 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, kutsina has a jelly-like, chewy consistency. It can be also enhanced by adding latik for a sweeter taste. - Wikipedia

INGREDIENTS

·         1 ½ cups rice flour

·         ½ cup all purpose flour

·         1 cup brown sugar

·         1/8 tsp orange food color powder dissolved in 1 tsp of water

·         1 ½ tsp lye water

·         2 ½ cups water

·         Grated coconut

PROCEDURE

1.       In a bowl, blend all the ingredients except grated coconut.

2.       Mix until smooth and free from lumps.

3.       Grease the molds with melted butter to prevent the kutsinta from sticking to them.

4.       Transfer the mixture in a smaller container, as it will be easier to work with.

5.       Place the mixture into the molder.

6.       Put in a steamer and steam for about 30 to 40 minutes.

7.       Remove from the steamer and let it cool for at least 5 minutes or so before serving.

8.       Transfer the Kutsinta on a clean plate and serve with grated coconut on top. Enjoy!

Watch video tutorial here: