Difference between revisions of "Kutsinta"
RealRecipes (talk | contribs) m (Text replace - "{{Wikifiedrecipe}}" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Filipino ([^cC])(.*)\]\]" to "Category:Filipino cuisine Category:$1$2 Recipes") |
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== See also == | == See also == | ||
| − | [[Category:Filipino Snacks]] | + | [[Category:Filipino cuisine]] |
| − | [[Category:Filipino Recipes]] | + | [[Category:Snacks Recipes]] |
| + | [[Category:Filipino cuisine]] | ||
| + | [[Category:Recipes Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
[[Category:Rice flour Recipes]] | [[Category:Rice flour Recipes]] | ||
[[Category:Brown rice Recipes]] | [[Category:Brown rice Recipes]] | ||
Revision as of 10:48, 9 May 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
Directions
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.
