Kutsinta is a popular Filipino steamed rice cake known for its chewy texture and caramel-like flavor. Made from a simple mixture of rice flour, brown sugar, and lye water, this delicacy boasts a unique and delightful taste. The mixture is poured into small molds and steamed until firm, resulting in a slightly sticky, translucent treat. Kutsinta is often enjoyed with freshly grated coconut, which adds a contrasting creamy texture and subtle flavor.
This beloved snack is commonly found at Filipino gatherings and celebrations, making it a staple in the country's culinary culture. Kutsinta is not only delicious but also easy to make, requiring just a few basic ingredients and minimal effort. Its distinctive appearance and taste make it a favorite among both children and adults, continuing to be a cherished part of Filipino cuisine.
KUTSINTA Recipe Recipe by Kulinarya
Ingredients: Serve 30 pieces
- 1 1/2 cup rice
- 3 1/2 cups water
- 2 tbsp lye water (lihiya)
- 1 1/2 cups brown sugar
- Plastic wrap
- Oil for brushing plastic wrap
Preparation:
- Wash rice and soak in water for at least 5 hours
- Put half the soaked rice in the blender. Add soaking water up to the level of the rice. Blend for 1 1/2 minutes only. Repeat with the remaining rice.
- Pour the blender rice into a bowl.
- Add the remaining water, lye water, and sugar. Mix well until smooth, and all the sugar is dissolved.
- Using a cheesecloth or a very fine sieve, strain the mixture into another bowl.
- Brush the plastic wrap with oil, then line each well of a muffin pan. Trim the wrap so that it fits snugly into each well
- Pour 2 tbsp of mixture into each mufin well.
COOKING:
- Place the muffin pan in a steamer. Steam for 45 minutes to an hour over medium heat.
- When cooled, pull up each piece using the plastic wrap. Remove the wrap and discard.
- Serving suggestion: serve the kutsinta with grated coconut. End.
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