WebWhile mixing the dry ingredients, slowly add the water-milk mixture until all ingredients are completely distributed and lump-free. Add lye water, then continue mixing. Fill small …
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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.
Cassava Starch – Cassava starch is what I use when making these steamed cakes because of its high viscosity, low gelatinization temperature which helps the kutsinta form and keep its shape. You can also use tapioca flour , tapioca starch , cassava flour, rice flour as substitutes. Lye water – What does lye water do in kutsinta?
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.
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.