Kutsinta
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Kutsinta
''Puto cuchinta'' or ''kutsinta'' is a type of steamed rice cake (''puto'') found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. It bears resemblance to the Burmese ''mont kywe the'' and Indonesian and Malaysian ''kuih kosui''. The cooked cakes are topped with fresh grated meat from mature coconut. It is consumed year-round as a ''merienda'' or snack, and is frequently sold along with ''puto''. Unlike its counterpart, which has a doughy texture, ''kutsina'' has a jelly-like, chewy consistency. It can be also enhanced by adding ''latik'' for a sweeter taste. Preparation Add the lye water to the melted brown sugar. Then, mix it with the glutinous rice flour and rice flour until dissolved thoroughly. Strain after to remove lumps; you may add a red liquid food color. Brush the mold with vegetable oil and steam it until the top is set when touche ...
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Puto (food)
''Puto'' is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough ('' galapong''). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, '' dinuguan''). ''Puto'' is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of '' kakanin'' (rice cakes). Description ''Puto'' is made from rice soaked overnight to allow it to ferment slightly. Yeast may sometimes be added to aid this process. It is then ground (traditionally with stone mills) into a rice dough known as ''galapong''. The mixture is then steamed. The most common shape of the ''putuhán'' steamer used in making ''puto'' is round, ranging from in diameter and between deep. These steamers are rings made of either soldered sheet metal built around a perforated pan, or of thin strips of bent bamboo enclosing a flat basket of split bamboo slats (similar to a ''dim sum'' steamer basket). The co ...
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