Skip to content Skip to sidebar Skip to footer
Home / flour / kutsinta / recipe / rice / using / water / without

Kutsinta Recipe Using Rice Flour Without Lye Water

Post a Comment
Table of Contents [Show]

Nancy's Home Cooking How to make Kutsinta without Lye water / Kutsinta without Lye water Recipe
Nancy's Home Cooking How to make Kutsinta without Lye water / Kutsinta without Lye water Recipe from www.nancyscooking.com

Description

Kutsinta is a popular Filipino delicacy that is usually served as a snack or dessert. It is a steamed rice cake that has a chewy texture and is often topped with grated coconut. Traditionally, Kutsinta is made using rice flour and lye water, but for those who do not have lye water or prefer not to use it, this recipe uses an alternative method using baking powder and vinegar.

Prep Time

The preparation time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 25 minutes.

Ingredients

The ingredients needed for this recipe are:
  • 1 cup rice flour
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1 tbsp vinegar
  • 1 cup water
  • Grated coconut (optional)

Equipment

The equipment required for this recipe are:
  • Steamer
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Muffin cups or molds

Method

  1. In a mixing bowl, combine rice flour, brown sugar, and baking powder. Mix well.
  2. Add vinegar to the mixture and gradually pour in water while whisking. Mix until the batter is smooth and free of lumps.
  3. Grease muffin cups or molds with oil. Pour the batter into the molds, filling each about 3/4 full.
  4. Prepare the steamer and bring the water to a boil.
  5. Arrange the molds in the steamer and steam for about 25 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove from the steamer and let cool for a few minutes.
  7. Remove the Kutsinta from the molds and serve with grated coconut on top, if desired.

Notes

  • Make sure to mix the batter well to avoid lumps.
  • It is important to grease the molds with oil to prevent the Kutsinta from sticking.
  • Do not overfill the molds as the Kutsinta will rise while steaming.
  • Make sure the steamer is hot and the water is boiling before placing the molds inside.

Nutrition Info

  • Calories: 88
  • Carbohydrates: 20g
  • Protein: 1g
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 37mg
  • Potassium: 35mg
  • Fiber: 0g
  • Sugar: 6g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 22mg
  • Iron: 0.2mg

Recipe Tips

  • If you do not have muffin cups or molds, you can use banana leaves or cupcake liners instead.
  • You can also add food coloring to the batter to make the Kutsinta more visually appealing.
  • Leftover Kutsinta can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, steam the Kutsinta for a few minutes or microwave for 10-15 seconds.

Enjoy this delicious and easy Kutsinta recipe using rice flour without lye water!


Post a Comment for "Kutsinta Recipe Using Rice Flour Without Lye Water"