Kutsinta

A steamed rice cake whose chew and colour come from a little lye water.

Vegan.

Ingredients

• 200 g rice flour
• 60 g tapioca starch
• 200 g brown sugar
• 500 ml water
• 1 teaspoon lye water (lihia)
• 1/2 teaspoon annatto powder
• grated coconut, to serve

Method

1. Dissolve the brown sugar in the water, then whisk in the rice flour and tapioca starch until completely smooth.
2. ADD ONE TEASPOON OF LYE WATER AND NO MORE. It is what gives kutsinta its springy chew and its deep translucent colour, and it is the one ingredient the dish cannot do without.
3. More than a teaspoon and the cakes taste soapy and bitter, and the colour goes a muddy brown-green. Measure it rather than pouring.
4. Stir in the annatto for colour and strain the batter to catch any lumps.
5. Pour into small greased moulds, filling them to about 1 cm.
6. STEAM 25 TO 30 MINUTES over a rolling boil, with the lid wrapped in a cloth so condensation does not drip onto the surfaces and pit them.
7. They are done when a skewer comes out clean and the top is glossy and springs back. Cool completely before unmoulding — warm, they tear. Serve with grated coconut.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes