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Kutsinta Recipe Using Glutinous Rice Flour And All-Purpose Flour

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Putong Puti using Rice Flour with a bit of glutinous flour Sobrang Sarap YouTube in 2021
Putong Puti using Rice Flour with a bit of glutinous flour Sobrang Sarap YouTube in 2021 from www.pinterest.com

Description

Kutsinta is a popular Filipino delicacy that is usually served during merienda or snack time. It is a sticky and chewy rice cake that has a distinct orange color and a slightly sweet taste. This recipe uses a combination of glutinous rice flour and all-purpose flour to achieve the perfect texture and flavor.

Prep Time:

10 minutes

Cook Time:

30-40 minutes

Ingredients:

  • 1 cup glutinous rice flour
  • 1 cup all-purpose flour
  • 2 cups water
  • 1 1/2 cups brown sugar
  • 1 tsp lye water
  • 1/4 tsp food coloring (orange)
  • Grated coconut (for topping)

Equipment:

  • Steamer
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Muffin pans or kutsinta molds

Method:

  1. In a mixing bowl, combine the glutinous rice flour and all-purpose flour. Whisk until well combined.
  2. Gradually add the water while whisking to prevent lumps from forming.
  3. Add the brown sugar and whisk until well combined.
  4. Add the lye water and food coloring. Whisk until evenly distributed.
  5. Grease the muffin pans or kutsinta molds with oil or cooking spray.
  6. Pour the mixture into the molds, filling them about 3/4 full.
  7. Steam the kutsinta for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
  8. Remove from the steamer and let cool for a few minutes before removing from the molds.
  9. Top with grated coconut before serving.

Notes:

  • The lye water is what gives kutsinta its chewy and sticky texture. It is also known as potassium carbonate or "lihia" in Filipino.
  • Make sure to mix the ingredients well to prevent lumps from forming.
  • If you don't have kutsinta molds, you can use muffin pans or any small heatproof dish.

Nutrition Info:

  • Serving size: 1 kutsinta
  • Calories: 120
  • Total fat: 0.5g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 5mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 0.5g
  • Sugars: 16g
  • Protein: 1g

Recipe Tips:

  • For a more authentic flavor, you can use muscovado sugar instead of brown sugar.
  • If you don't have access to lye water, you can substitute it with baking powder. Use 2 tsp of baking powder for every 1 tsp of lye water.
  • Leftover kutsinta can be stored in an airtight container at room temperature for up to 3 days.

Enjoy your homemade kutsinta using glutinous rice flour and all-purpose flour! This recipe is perfect for those who are craving for something sweet and chewy. You can also experiment with different food coloring to achieve different colors. It's a perfect snack to share with your family and friends.


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