Kutsinta

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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.

Kutsinta Recipe

Ingredients:

  • 1 cup all Purpose Flour
  • 1 Cup cassava Flour
  • 2 cups water
  • 1 ¾ Brown Sugar
  • 1 tsp. lye / ½ tsp salt

Cooking Instructions:

  1. In a mixing bowl, combine all the ingredients and mix well.
  2. Pour into muffin pans, until halfway full.
  3. Steam in a large pan with a cover; the water should be 2 inches deep.
  4. Cook for 30-40 minutes or until a toothpick inserted comes out clean.
  5. Add more water if needed until cooking is done.
  6. Remove from the muffin pans and serve with freshly grated coconut.
Kutsinta
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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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About Lutong Bahay Recipe 710 Articles
Lutong Bahay Recipe is a website dedicated in introducing different dishes in the Filipino Cuisine to the world. We feature various recipes like meals and snacks, which you can cook right at your own home. In fact, the term “lutong-bahay or lutong bahay” translates to “Home cooked”, and the site aims to help you with that. Filipino, Asian or not, you’re welcome to browse through the site for the best and popular Filipino dishes. Get the recipes you want, so you and your companions could have a great time on the table.

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