Puto cuchinta or kutsinta is a type of steamed rice cake 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.
- 1 cup all Purpose Flour
- 1 Cup cassava Flour
- 2 cups water
- 1 ¾ Brown Sugar
- 1 tsp. lye / ½ tsp salt
- In a mixing bowl, combine all the ingredients and mix well.
- Pour into muffin pans, until halfway full.
- Steam in a large pan with a cover; the water should be 2 inches deep.
- Cook for 30-40 minutes or until a toothpick inserted comes out clean.
- Add more water if needed until cooking is done.
- Remove from the muffin pans and serve with freshly grated coconut.
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
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