Kutsinta from The Philippines is a rice cake that is sticky ( puto) with a jelly-like consistency. It is made of rice flour as well as sodium hydroxide (or caustic soda, also called lye) as well as brown sugar.
It is made using an orange food coloring, or extract of annatto to add color prior to the Puto is cooked in the the Ramekin. It is then sprinkled with shredded coconut or the caramelized coconut milk curd, known as Latik Latikfor additional sweetness once it has been cooked.
There are Filipinos claim that the word comes from a precolonial kitchen tool that was used to create this rice cake. Some believe that the word originated via the Chinese Hokkien phrase “Kueh Tsin Tao,” which translates to Kueh “little steamed cake or cookie for a snack.”
It’s because the majority people of the early Chinese relatives came originally from Southern Fujian, China, where the dialect is Hokkien. They were precolonial traders who conducted trade with the Philippines. It is therefore logical that they would have made “Kue Tsin tao” known to Filipinos and later renamed the drink “cuchinta” and made their version.
If you’re planning to visit or visit any Philippine Island, you should seek out delicacies such as this. These recipes are unique that you won’t find everywhere in the globe. Sure, you’ve been to Japan and they have recipes that are like this. They are famous for their Mochi that is basically identical, but it contains a sweet filling. In contrast, Kuchinta is just a sweet and sticky treat. Many prefer dishes like this one that uses shredded coconut flesh either yema or it is. Additionally there are two most popular colors for Cuchinta recipes such as purple and orange.
Kuchinta, kutsinta or the brown rice cake one of the varieties of “kakanin” that uses lye water as an ingredient. Kutsinta is slightly sticky, but chewy (thats what lye water is designed to do) but also chewy and is best enjoyed with coconut grated over the top.This Kutsinta recipe needs only a little effort and is very simple to follow. If you are planning to make something for merienda, this could be a great recipe to try. Kutsinta is ideal served with coconut grating over it.
Additionally, it is among the most well-known Filipino desserts of all time.
1 1/2 cup rice flour
1/2 cup all-purpose flour
1 cup brown sugar 1 cup brown
3 cups of water
1 1/2 tsp lye solution
2 tsp anatto seeds
A mixing bowl mix all dry ingredients, starting with whole-purpose rice flour and brown sugar. Mix every ingredient.
As you mix you add the water slowly and mix until the ingredients are evenly distributed.
Mix in lye as well as anatto water (soak the seed of anatto in 3 tablespoons of water) and then mix.
Pour the mixture in molds that are individual and then steam for 40 to 60 minutes or an hour.
Serve with shredded or grated coconut over the top. Share and Enjoy!
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