Saturday, June 1, 2013

Kutsinta


Kutsinta is one of the most popular dainties (kakanin) in the Philippines and this is one of my favorite too. Very simple and easy to cook. In this photo one in orange has annato or atsuete powder the transparent one has no atsuete powder or coloring.

 Ingredients:
1 1/4 cup all purpose flour
1/4 cup corn starch
1 cup  sugar
1 tsp annatto powder ( atsuete)
1 1/2 cups water
1 teaspoon lye water


Procedure:
1. Sift all the dry ingredients then combine everything and pour into molders and steam for 15-20 minutes or until done.
2. Remove from steamer then allow few minutes to cool before removing from the molders then serve with or without grated coconut.




To save time, prepare the steamer while you are preparing the kutsinta mixture, so that the water is already boiling after the preparation and you can steam right away.

 If rice flour is not available you can cook kutsinta using all purpose flour only

 OPTION #1
Kutsinta without lye water 

 OPTION#2
 Kutsinta without lye water 2

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12 comments:

  1. UnknownJuly 12, 2013 at 3:28 PM

    may i know what is LYE water pls, thank you!!!

    ReplyDelete
  2. MelyJuly 12, 2013 at 7:59 PM

    Lye water is a liquid substance use in cooking lihiya sa tagalog

    These are the links for options in making kutsinta without lye water

    http://melyskitchen.blogspot.com.br/2013/05/kutsinta-without-lya-water-part-2.html

    http://melyskitchen.blogspot.com.br/2013/04/kutsinta-without-lye-water.html

    ReplyDelete
  3. AnonymousOctober 1, 2013 at 3:29 PM

    I tried this recipe exactly but it came out in parts,bottom part was hard & top part was soft & watery & took 2 hrs, to cook..what could have gone wrong?

    ReplyDelete
  4. AnonymousOctober 25, 2014 at 1:12 AM

    Hello po...matanong ko lng po out of curiosity, bakit po yong isang recipeng kutsina na pinost po ninyo is all purpose flour lng po and the rest of the ingredients pro bakit po dito meron na siyang kasamang rice flour?ano po pinagkaiba nila?
    Wanna try to prepare this recioe this coming Holiday seasons...thank you po

    ReplyDelete
    Replies
    1. melyOctober 25, 2014 at 11:35 AM

      ibig sabihin nag eexperiment ako ng iba't ibang sangkap, kapag successful sinishare ko, both parehong masarap, pero kung gusto mo ng madali lang ung all purpose flour lang. Mas matagal maluto kapag may kasamang rice flour.

      Delete
    2. AnonymousDecember 2, 2014 at 2:19 PM

      Maraming klase ng timpla ng cuchinta

      Delete
  5. UnknownOctober 30, 2017 at 7:06 PM

    Ms Mely anu pong mangyyari if garina ung ggamitin ?

    ReplyDelete
    Replies
    1. melyNovember 27, 2017 at 11:41 PM

      ok lang din po pero di kasing ganda ang texture kapag icombne mo sa cornstarch

      Delete
  6. UnknownSeptember 18, 2020 at 4:41 AM

    bakit sa malaking moulder hindi naluluto ang taas ng kutchinta may tubig pa din kahit 25 mins ko na syang na steam

    ReplyDelete
  7. UnknownSeptember 18, 2020 at 4:43 AM

    bakit sa malaking moulder hindi naluto ang kutchinta kalahati lang ang luto pero sa taas ay basa pa din kahit 25 mins na syang naka steam

    ReplyDelete
    Replies
    1. unknownDecember 30, 2021 at 9:03 AM

      Need pong icover ang takip ng pinaglulutuan para di po mapunta yung basa sa mga kutsinta nyo.

      Delete

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