Skip to content Skip to sidebar Skip to footer
Home / flour / glutinous / kutsinta / recipe / rice / using

Kutsinta Recipe Using Glutinous Rice Flour

Post a Comment
Table of Contents [Show]

Kutsinta Recipe (Kutchinta) Filipino
Kutsinta Recipe (Kutchinta) Filipino from www.pinterest.ca

Description

Kutsinta is a Filipino delicacy that is usually served as a snack or dessert. It is a sticky and chewy rice cake that is commonly paired with grated coconut or caramel sauce. This recipe uses glutinous rice flour, which gives the kutsinta its unique texture.

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

  • 2 cups glutinous rice flour
  • 1 cup all-purpose flour
  • 2 cups water
  • 2 cups brown sugar
  • 1 teaspoon lye water
  • Grated coconut (optional)

Equipment

  • Steamer
  • Mixing bowl
  • Measuring cups and spoons
  • Kutsinta molds

Method

1. In a mixing bowl, combine the glutinous rice flour and all-purpose flour. Mix well. 2. In a separate bowl, dissolve the brown sugar in water. Mix until the sugar is completely dissolved. 3. Pour the sugar mixture into the flour mixture. Mix well until there are no lumps. 4. Add the lye water and mix well. 5. Grease the kutsinta molds with oil or cooking spray. 6. Pour the mixture into the molds until they are about ¾ full. 7. Steam the kutsinta for 20 to 25 minutes or until they are cooked through. 8. Remove the kutsinta from the molds and let them cool. 9. Serve with grated coconut or caramel sauce.

Notes

Lye water is an important ingredient in this recipe as it gives the kutsinta its unique texture. If you don't have lye water, you can substitute it with baking powder, but the texture will be slightly different.

Nutrition Info

This recipe makes about 20 pieces of kutsinta. Each piece contains approximately 100 calories, 1 gram of protein, 24 grams of carbohydrates, and 0.5 grams of fat.

Recipe Tips

  • Make sure to mix the ingredients well to avoid lumps in the mixture.
  • Do not overfill the molds as the kutsinta will expand when cooked.
  • If you don't have kutsinta molds, you can use muffin tins or silicone molds.
  • Store the kutsinta in an airtight container at room temperature for up to 2 days.

Try making this kutsinta recipe using glutinous rice flour, and enjoy this delicious Filipino snack or dessert!


Post a Comment for "Kutsinta Recipe Using Glutinous Rice Flour"