Cuchinta (Kutsinta)

When I was still a kid, I was a big fan of puto (steamed rice cake).  Me and my siblings would eagerly wait for the “puto man” every morning  so that we can have a taste of the delicious and hot puto.  We would choose a variety of colors like white, yellow and violet. There was also cuchinta beside the puto but we usually snob it.  That time, I didn’t like the taste of this sticky brown rice cake. Well, years later there’s a big change in my taste bud because now I like cuchinta as much as like eating puto.  Recently, I was able to purchase a steamer and so I decided to make a cuchinta.

Making a cuchinta is very easy and you only need few ingredients.  You can use rice or All-Purpose flour, brown sugar, water and the most important is the lyle solution (you can buy this in the market or from a bakery supply store) which will make your cuchinta sticky.  Just mix everything and strain before putting in the molder.  Then steam it for 25 minutes or until done.

Cuchinta is best served with cheese or freshly grated coconut as toppings.

 

8 thoughts on “Cuchinta (Kutsinta)

  1. Oh, I super like kutsinta! I’ve been craving for it for days! I like it best with freshly grated coconut. Thanks for sharing how it is made. Blog on, Cooking Pinay!

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