Thursday, October 1, 2009

Kutsinta (Steamed Rice Cake)

I am here in Davao for four years now and I really, really miss the kutsinta in Manila. There is also kutsinta here in Davao but the taste is different from Manila. I love the kutsinta in Manila than here. I just don’t know the ingredients they use here for their kutsinta and I can tell that the kutsinta in Manila is better yummy than the kutsinta here in Davao.

My eldest son bought the kutsinta this morning and he just gave it to our puppy after eating a little. He doesn’t like it too. I made a kutsinta when we were in Manila and it was so yummy so I am planning now, again to make my own kutsinta and thought it would be nice if I will share it here and if you know how to make kutsinta, let me know if we have the same ingredients.
So, here’s my kutsinta ingredients:


3 cups water
2 cups brown sugar
1 cup rice flour
1 tsp. lye water (potassium carbonate solution sold in most Asian food stores)
Freshly grated coconut.

Bring water and brown sugar to a boil. Let cool. Add to rice flour and stir until smooth. Add lye water and mix well. Fill greased mini—muffin or mini-tart pans ¾ full with mixture. Steam in a large pan with a cover. The water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done. Remove from mold and serve with freshly grated coconut.