Kutsinta Filipino Recipe. Kutsinta or puto kutsinta has been a long, famous snack (meryenda) or dessert among Filipinos.
In fact when you go to Northern Provinces like Pangasinan, La Union and Ilocos, you’ll notice that there are many vendors on the streets or even inside the provincial buses selling puto and kutsinta.
3/4 cup glutinous rice flour
1/4 cup rice flour
3/4 cup brown sugar
2 teaspoons lye water
Note: You can buy lye water in Asian stores when you’re outside Philippines while you can buy lye water in baking stores or baking sections in grocery stores.
1 1/2 cup water
1 drop red liquid food color or 1 tablespoon atsuete powder – optional
grated coconut for dipping or topping
1) Heat the water and melt the brown sugar then add the lye water. Just heat the water, do not boil. Let the mixture cool for few minutes.
2) Combine glutinous rice flour, rice flour, and lye water-brown sugar mixture and mix thoroughly.
3) Strain to remove the lumps and for a softer texture.
4) Add the food color and mix again thoroughly.
5) Now you’re ready to steam, pour the mixture into the large sized puto molders just halfway through.
6) Steam for 20-25 minutes or until the top is set when touched.
7) Ready to serve with grated coconut dipping. Enjoy eating! 🙂
Total Serving: 15 pieces of kutsinta