Kutsinta

Puto cuchinta, or kutsinta, is a cherished Filipino steamed rice cake known for its distinctive flavor and texture. Made from a blend of tapioca or rice flour, brown sugar, and lye water, this treat boasts a unique jelly-like, chewy consistency, setting it apart from the more doughy traditional puto. Often, a touch of yellow food coloring or annatto extract is added to give it a vibrant appearance, and it's steamed in small ramekins to achieve the perfect shape. To finish, freshly grated mature coconut is added, offering a delightful contrast in taste and texture.

Kutsinta is a versatile snack enjoyed year-round, often paired with puto, and is a popular choice for merienda (snack time). For those with a sweet tooth, it can be further enriched by adding latik, a sweet coconut milk curd.

Here's a simple guide on how to make kutsinta:

1. Prepare the Batter: Start by dissolving brown sugar in water. Add a bit of lye water, then mix in glutinous rice flour and regular rice flour until everything is well combined and smooth. If you want to add some color, a few drops of red liquid food coloring will do the trick.

2. Strain the Mixture: To ensure a smooth batter, strain the mixture to remove any lumps that might have formed.

3. Prepare the Molds: Brush small molds or ramekins with vegetable oil to prevent sticking. Pour the batter into the molds.

4. Steam: Steam the filled molds until the tops are set and firm to the touch. This usually takes about 20-30 minutes.

5. Cool and Serve: Once steamed, let the kutsinta cool before gently removing them from the molds using a spatula. Top with freshly grated coconut or serve the coconut on the side as a dip.

Enjoy this delightful Filipino treat as a snack any time of the day!