Kutsinta (cuchinta) is a Filipino steamed cake made from flour, tapioca flour and brown sugar. Top with soft, chewy and crushed coconut, it’s a delicious snack, snack or dessert.

I’ve always been looking for a good recipe for catsinta, but my search and kitchen experiences have been very disappointing. It wasn’t until last weekend when my maiden posted a picture of Kitsunta on Facebook and how she finally got rid of the prescription after two years of trial and error.

I was so excited to read her post, I PM her as fast as my stubborn fingers could type! I’m not sure about the time difference between California and Vancouver where she lives, but I’m glad she responded with a prescription and persuaded me to plan to build a catsinta in a 30 minute flat. Thank you heaven for the great friends

A couple of steamed cakes that I made this way and I had to agree. He really nailed it! Although most of the recipes I’ve encountered in the past are made from rice flour, this version uses all-purpose flour and tapioca flour, which, with the addition of lye, soften to my liking. And produces a chewing gum.

What lye water does in kutsinta

Food grade Lye water is a strong alkaline solution used in various cooking processes such as curing and baking. As a key ingredient in making kutsinta or pichi-pichi as well in Chinese moon cakes, bagels, pretzels, and ramen noodles, it raises the ph level of the dough for a richer color and a springy texture.

If you prefer not to use lye or don’t have access to it, you can read this article on how to use baked baking soda solution as an alternative.

Cooking tips

  • atsuete is mainly added to darken the color and you can use more or less depending on the use of brown sugar.
  • I use silicone molds for steam; If you are using tin molds, you may need to lightly grease the inside to remove the steamed cake easily.
  • Boil and steam lightly to prevent catsinta from sinking in the middle.
  • These are small cochlea; The production of the synthesis depends on the size of the molds you use.
  • Be sure to stir the mixture between the molds as the dough settles to the bottom.
  • How to serve

  • These boiled rice cakes are traditionally served for breakfast, lunch or dessert.
  • For storage, transfer to a container with a tight fitting lid and refrigerate for 3 days. For longevity, top with coconut when ready to serve
  • Are you in the mood for more poto recipes? Try this easy potty with a ton of cheese. Enjoy!
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