WebLift the blender softly to let some air inside the mix. The egg, the oil and the mustard will help each other for this smooth mayonnaise to work. Blend for a few …
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Add water to the steamer and bring to simmer over medium heat. Steam kutsinta for about 40 to 45 minutes or until mixture is set. Remove from heat and allow to cool. Gently remove from molds and serve with grated coconut. Stir the mixture in between pouring into the molds as the flour tends to settle in the bottom.
Glutinous rice flour - the main ingredient that gives the chewy and gelatinous texture of kutsinta. Brown sugar - the base flavor and main sweetener of the cake. Water - follow the amount as stated in the recipe. Using less or more can affect the texture of the cake.
Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top. This kutsinta recipe requires minimum effort and the procedures are so easy to follow. If your thinking of making something for merienda, this would be a very good recipe worth trying.
Kutsinta or Puto Cuchinta is a native Filipino delicacy snack that are small steamed sticky rice cakes. A simple and healthier snack alternative. What is Kutsinta? Kutsinta is a native sweet Filipino snack that are made by steaming sticky rice.