Kutsinta

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Cuchinta
Putocuchintajf.JPG
Puto kutsinta.jpg
Alternative namesKutsinta, Kuchinta, Kutchinta
TypeRice cake
CourseDessert, merienda, or snack
Place of originPhilippines
Serving temperatureRoom temperature
Main ingredientsTapioca or Rice flour, brown sugar, lye, grated coconut meat
Similar dishesMont kywe the, kuih kosui

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.[1] 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[edit]

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 touched. After removing from heat, cool it down before removing from the mold using a spatula. Lastly, top it with grated coconut or use it as dip. [2]

Variation[edit]

The common kutsinta has now derived a different flavor which has more texture. Black kutsinta shares a lot of common ingredients but what sets it apart is the use of blackstrap molasses and its toppings, the dulce de leche and toasted coconut strips.[3]

Black kutsinta is way different in terms of taste and texture compared to the original one. The molasses gives it not only a different color but also gives it warmth, sweetness, a bit of bitterness, and somewhat smoky and robust flavor. What even makes this delicious is the use of a yema like topping similar to dulce de leche then with the toasted coconut, this rice cake is a mix of different interesting but delicious flavour and a variety of texture.

See also[edit]

References[edit]

  1. ^ del Mundo, Angelita M. "Emerging Versions of Some Traditional Philippine Rice Food Products." Disappearing Foods: Studies in Foods and Dishes at Risk: Proceedings of the Oxford Symposium on Food and Cookery. 1994
  2. ^ "KUTSINTA". My Style Recipe. Retrieved September 13, 2018.
  3. ^ "Black Kutsinta - Ang Sarap". Ang Sarap (A Tagalog word for "It's Delicious"). 2020-09-07. Retrieved 2021-04-27.