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The Kutsinta (Cuchinta) or the Philippine brown rice cake is one of the favorite cuisine in the Philippines. It can be served as homemade or there were those who sell them in the streets. Kutsinta is often served with puto and is good with freshly grated coconut.
Lihia or lye is a liquid from the ashes of a wood stove. It is used in making kakanin like cuchinta, suman and pichi-pichi to improve their texture. Its addition also enhances the color of food.
- 1 1/2 cup rice flour
- 1/2 cup all-purpose flour
- 1 cup brown sugar
- 3 cups water
- 1 1/2 tsp lye water
- 2 tsp anatto seeds
- grated coconut
Cuchinta or Kutsinta Recipe,
- Boil water for the steamer.
- In a bowl, blend all the ingredients except grated coconut.
- Mix until smooth and free from lumps. Strain.
- Half-fill small muffin pans. Steam for 10-20 minutes.
- Cool for 5 minutes then remove from the pans.
- Serve with grated coconut.
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