HOW TO MAKE KUTSINTA

         Since I am into breads or any wheat-turned-food I will share a simple recipe courtesy of Aling Nena del Mundo. Kutsinta is another native merienda of the Philippines. Unlike puto it is much more glutinous and also varies colors but it is commonly golden and red-orange in color. You can buy this one on any market places, same price as puto (see recipes of Puto/steamed muffins) or on sidewalk vendors.

                                         HOW TO MAKE KUTSINTA 

                                                                                        Photo courtesy of www.buyanihan.com

Ingredients:

·         1 kilo ordinary rice

·         1 kilo glutinous rice (malagkit)

·         ½ kilo sugar

·         3 tb achuette, soaked in water

·         3 tb. Lye water (lihia)

·         Grated fresh coconut

Procedure:

1.       Clean rice. Soak together ordinary rice and glutinous rice overnight for 3-4 hours. Grind to make rice batter (galapong).

2.       Mix together rice and sugar. Stir until smooth.

3.       Add achuette water and lye water. Mix well.

4.       Fill greased muffin pans or cast iron molds ¾ full with mixture. Steam for 25 minutes or more.

5.       Serve with grated fresh coconut.

Posted in: Philippine delicacies