Kutsinta
Jump to navigation
Jump to search
| File:Kutsinta.jpg | |
| Alternative names | Kutsinta, kuchinta, kutchinta |
|---|---|
| Type | Rice cake |
| Course | Dessert, merienda, or snack |
| Place of origin | The Philippines |
| Serving temperature | Room temperature |
| Main ingredients | Tapioca or Rice flour, brown sugar, lye, grated coconut meat |
| Similar dishes | Mont kywe the, Kuih kosui |
| |
Puto cuchinta, kutsinta, kutchinta or kuchinta is a type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar, and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. It bears resemblance to the Burmese mont kywe the and Indonesian and Malaysian kuih kosui.
The cooked cakes are topped with fresh grated meat from mature coconut.[1] It is consumed year-round as a merienda or snack, and is frequently sold along with puto. Unlike its counterpart, which has a doughy texture, kutsinta has a jelly-like, chewy consistency. It may be enhanced by adding latik for a sweeter taste.
See also
[edit | edit source]References
[edit | edit source]- ^ del Mundo, Angelita M. "Emerging Versions of Some Traditional Philippine Rice Food Products." Disappearing Foods: Studies in Foods and Dishes at Risk: Proceedings of the Oxford Symposium on Food and Cookery. 1994
