Kutsinta

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Cuchinta
Putocuchintajf.JPG
Puto kutsinta.jpg
Alternative names Kutsinta, Kuchinta, Kutchinta
Type Rice cake
Course Dessert, merienda, or snack
Place of origin Philippines
Serving temperature Room temperature
Main ingredients Rice flour, brown sugar, lye, grated coconut meat

Puto cuchinta or kutsinta 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.[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, kutsina has a jelly-like, chewy consistency. It can be also enhanced by adding latik for a sweeter taste.

Preparation[edit]

Add the lye water to the melted brown sugar. Then, mix it with the glutinous rice flour and rice flour until dissolved thoroughly. Strain after to remove lumps; you may add a red liquid food color. Brush the mold with vegetable oil and steam it until the top is set when touched. After removing from heat, cool it down before removing from the mold using a spatula. Lastly, top it with grated coconut or use it as dip. [2]

See also[edit]

References[edit]

  1. ^ del Mundo, Angelita M. "Emerging Versions of Some Traditional Philippine Rice Food Products." Disappearing Foods: Studies in Foods and Dishes at Risk: Proceedings of the Oxford Symposium on Food and Cookery. 1994
  2. ^ "KUTSINTA". My Style Recipe. Retrieved September 13, 2018.