Kutsinta Recipe (Kutchinta) - Today's Delight (2024)

FAQs

What is the use of lye water in kutsinta? ›

The addition of lye water gives Kutsinta its distinctively chewy texture, setting it apart from other rice-based desserts. Traditionally served as a merienda (afternoon snack) or as part of a special occasion spread, Kutsinta offers a unique experience with each bite.

Noun. kutsinta (a red or yellow steamed rice cake with a chewy, jelly-like consistency, popular in the Philippines).

Too much lye water or baking soda can also taste bitter. To avoid this, measure the ingredients accurately and follow the recipe instructions closely. Another possible reason for bitterness is overcooking the kutsinta.

Black Kutsinta is made the same way as my Kutsinta, with tapioca flour, all-purpose flour, and brown sugar. But instead of using annatto, these sticky round cakes are made using blackstrap molasses. It is extra delicious with a rich and smoky flavor, even more so when topped with sweet sesame and coconut toppings.

Remember, the lye solution is created by dissolving and diluting lye into distilled water. A common dilution rate is 30% lye and 70% water. In other words, the total makeup of the lye mixture is 1 part lye to 2.3 parts water. When the ratio of lye to water increases, the mixture is more lye concentrated.

You need to measure your water and lye in two separate containers. Because of that exothermic reaction, we recommend glass, heat-resistant plastic, or stainless steel. Do not use tin or aluminum. It reacts with the sodium hydroxide and produces harmful fumes.

Puto cuchinta or kutsinta is a type of steamed rice cake (puto) found throughout the Philippines.

The kutsinta was thought to have sprung up at the same time as its pasty counterpart, but the origins of its name remain a mystery. It has been theorized, however, that its name might have a connection to an obsolete piece of kitchen equipment responsible for its flattened, saucer-like shape.

Kutchinta is an all-time favorite Filipino snack or breakfast food originally made from rice flour, sugar, lye water, and achuete (annato) seeds for coloring, served with grated fresh coconut. The word 'Kutsinta' comes from the Chinese word 'Kueh Tsin Tao'.

What is lye water? Lye water (aka Kansui, 枧水), is a food-grade alkaline solution that's used in many cuisines around the world. The ready-to-use, bottled one mainly contains potassium carbonate (K2CO3), a white alkali salt that's soluble in water. It looks like ordinary water: clear, transparent and odourless.

Why is kutsinta orange? ›

Annatto makes the kutsinta looks bright orange and at the same time it gives a distinct aroma and earthy flavour. And the brown kutsinta are cooked without the annatto powder and they used palm or dark sugar instead of refine sugar.

Okay, and this looks like it may be obvious, but Tapioca starch is Tapioca Flour. Yes. They are, in fact, the same product; they are just labeled differently from brand to brand. The fiber is removed from the starch of the dried cassava, so it is referred to as tapioca starch.

Lye water (sometimes called 'Lime Water') is a strong (caustic) liquid that is safe to use in very small amounts in cooking, but it can be dangerous if lye water is swallowed undiluted straight from the bottle. It can cause severe corrosive burns to the throat, oesophagus and stomach with permanent damage if swallowed.

But ingredients like Lye water, also known as Lihia in Filipino, are part of what ties the entire dish together. You might have heard of this in various rice cake or kakanin recipes, as it really is a staple in some of these dishes.

Ingestion of sodium hydroxide can cause spontaneous vomiting, chest and abdominal pain, and difficulty swallowing with drooling. Corrosive injury to the mouth, throat, esophagus, and stomach is extremely rapid and may result in perforation, hemorrhage, and narrowing of the gastrointestinal tract.

Lye water, called "lihiya" or "lihia" in Filipino, is an essential ingredient that changes the texture and color of many desserts. Let's learn about its culinary applications, where to find it, and how to use it safely in your favorite Filipino recipes.

Ingredient notes

Flour- the recipe uses a mixture of all-purpose and tapioca flour for a soft and chewy texture. Water- the ratio of flour and liquid in the recipe yields the texture I like. Less water will result in a tougher cuchinta, and more water will create a softer consistency.

Lye is used for purposes as varied as baking, soap-making, and cleaning, to dissolving animal tissue. Primary lye uses include: Soap making: The most common use of lye is for making soap and cleaning agents. Technically, a soap without lye is not a soap as defined by the Food and Drug Administration (FDA).