Kutsinta is a popular Filipino snack made with glutinous rice flour, lye water and other ingredients topped with grated coconut. In a bowl, put all the dry ingredients. The all-purpose flour, glutinous rice flour and brown sugar.
There are a few versions of Kutsinta recipe but the common ingredient is lye water to give it a chewy texture. I stored the kutsinta in a well sealed container for 3 days in the fridge and it came out not hard and still chewy. Just make sure the lye water measurement is 2 teaspoons. You may grate coconut in advance and place it in the freezer.
On the other hand, Kuchinta is just a sticky delicacy. Some prefer recipes like this with shredded coconut flesh, yema, or as it is. In addition to that, there are only two popular colors of Cuchinta recipes: orange and purple. There are some ways to prepare cuchinta that you are probably already familiar with.
While Num Kom is a steamed sweet sticky rice flour cake filled with palm sugar, grated coconut, and sesame seeds, yum! Today, we’re going to focus on the brother of our traditional Puto, the one and only Kutsinta! It is said that the term Kutsinta was derived from a pre-colonial rice tool used to shape rice cakes.