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Filipino Kutsinta

panlasangpinoy's picture
Kutsinta or brown rice cake is a type of €œkakanin€ that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top.
Ingredients
  Rice flour 1 1⁄2 Cup (24 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Brown sugar 1 Cup (16 tbs)
  Water 3 Cup (48 tbs)
  Lye water 1 1⁄2 Teaspoon
  Annatto seeds 2 Teaspoon
Directions

1. In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.
2. While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
3. Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.
4. Place the mixture into individual molds and steam for 40 minutes to an hour.
5. Serve with grated or shredder coconut on top. Share and Enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Dessert
Taste: 
Sweet
Method: 
Steamed
Ingredient: 
Rice Flour
Subtitle: 
Filipino Brown Rice Cake
This video is in Filipino.

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4 Comments

Anonymous's picture
where can i get lye water?
Anonymous's picture
you can buy that at the leading supermarkets,its in a plastic bottle and looks like a water.
Maribel.Pelaez's picture
is it important to use lye water?
bonappetit's picture
Hi Maribel Pelaez, yes it is important to use lye water as this ingredient imparts the stickiness and chewiness to Kutsinta. You can easily get lye water at Asian stores. You can also try substituting the ingredient with baking soda, however, results may not be the same.