Difference between revisions of "Kutsinta"
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* Freshly [[grated coconut]] | * Freshly [[grated coconut]] | ||
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In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the [[water]] should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more [[water]] if needed until cooking is done. | In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the [[water]] should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more [[water]] if needed until cooking is done. | ||
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[[Category:Filipino cuisine]] | [[Category:Filipino cuisine]] | ||
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[[Category:Filipino cuisine]] | [[Category:Filipino cuisine]] | ||
Latest revision as of 14:02, 15 July 2012
Description
Kutsinta is a brown rice cake, a favorite snack in the Philippines and is good with freshly grated coconut.
Ingredients
- 1 cup rice flour
- 2 cups brown sugar
- 3 cups water
- 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
- Freshly grated coconut
Procedures
In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.
Remove from the muffin pans and serve with freshly grated coconut. Serves 4.
