Ingredients with Measurements:
- 1 cup rice flour
- 1 cup all-purpose flour
- 2 cups water
- 1 1/2 cups brown sugar
- 1/2 cup ube halaya (purple yam jam)
- 1 teaspoon lye water
- 1/4 teaspoon salt
- grated coconut (for topping)
Special equipment needed:
- Kutsinta molds
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, brown sugar, and salt. Mix well.
2. Add water and ube halaya to the dry ingredients. Mix until well combined.
3. Add lye water to the mixture and mix well.
4. Grease the kutsinta molds with oil and pour the mixture into each mold until it reaches 3/4 full.
5. Steam the kutsinta for 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the kutsinta from the molds and let them cool.
7. Once cooled, top each kutsinta with grated coconut.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe makes around 20-25 pieces of kutsinta.
Nutritional information:
Calories per serving: 120
Fat: 1g
Carbohydrates: 28g
Protein: 1g
Sodium: 50mg
Sugar: 16g
Substitutions for ingredients:
- Ube halaya can be substituted with mashed purple yam.
- Lye water can be substituted with baking powder.
Variations:
- Add pandan flavoring to the mixture for a different flavor.
- Use different toppings such as cheese or caramel sauce.
Tips and tricks:
- Make sure to grease the molds well to prevent the kutsinta from sticking.
- Do not overfill the molds to prevent the kutsinta from overflowing.
- Use fresh grated coconut for the topping for better flavor.
Storage instructions:
Store the kutsinta in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the kutsinta in a steamer for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the kutsinta on a plate and top with grated coconut.
Garnishes:
Top the kutsinta with caramel sauce or cheese.
Pairings:
Serve with hot chocolate or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the kutsinta is too hard, reduce the amount of lye water.
- If the kutsinta is too soft, increase the amount of lye water.
Food safety advice:
Make sure to use clean and sanitized equipment when making the kutsinta.
Food history:
Kutsinta is a popular Filipino snack made from rice flour and brown sugar. It is usually served with grated coconut on top.
Flavor profiles:
The ube kutsinta has a sweet and nutty flavor with a hint of purple yam.
Serving suggestions:
Serve the kutsinta as a snack or dessert.
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Region: Filipino