KUTSINTA

CUCHINTA or KUTSINTA

This Kutsinta kakanin usually accompanies puto in fiestas and other special occasions. It may be serve as snack or for dessert, This is made out of a sticky-chewy brown rice cake that incorporates kamoteng kahoy or cassava and uses lye water. It is topped with shredded fresh coconut. 

Ingredients:

• 1 cup rice flour
• 2 cups brown sugar 
• 3 cups water
• 1 teaspoon lye water
• freshly grated coconut

Procedure:

1. In a mixing bowl, combine all the ingredients and mix well. 
2. Pour into muffin cups, until half full. 
3. Steam in a large pan with a cover; the water should be 2 inches deep. 
4. Cook for 30 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.
7. Serve with puto (rice cake) cold or hot whichever you like. Enjoy! :)