Dish

Kutsinta

Kutsinta is a steamed cake made with rice flour, brown sugar, and lye water. The ingredients are mixed together and steamed in small cups until firm. The cake has a chewy texture with a sweet caramel flavor. It is often served with grated coconut or a sweet sauce made with brown sugar and water. Kutsinta is a popular snack in the Philippines and is often sold by street vendors.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Dessert› Cake

Origins and history

Kutsinta is a traditional Filipino dessert that has been enjoyed for generations. It is often served as a snack or dessert and is a way to showcase the use of rice flour in Filipino cuisine. Kutsinta is also a way to bring people together and is often shared with friends and family. Its exact origin is unknown, but it is believed to have originated in the southern Philippines.

Dietary considerations

Kutsinta is gluten-free and dairy-free, making it suitable for people with these dietary restrictions. However, it does contain sugar and is high in calories, so it should be consumed in moderation. It may contain allergens such as nuts or eggs depending on the recipe, so it is important to check the ingredients before consuming.

Variations

There are many variations of Kutsinta, with some recipes adding additional ingredients such as pandan leaves or food coloring. Some recipes also call for the cake to be topped with grated cheese or a sweet sauce made with coconut milk. Other variations include adding toppings such as sliced mango or jackfruit.

Presentation and garnishing

Kutsinta is traditionally steamed in small cups, but it can also be steamed in larger containers and cut into pieces for serving. To make the cake extra chewy, some recipes call for the addition of tapioca starch. It is important to use lye water for the best texture. Kutsinta can also be stored in the refrigerator for up to three days.

Tips & Tricks

When making Kutsinta, it is important to mix the ingredients thoroughly to ensure a smooth texture. It is also important to use the correct amount of lye water, as too much can make the cake bitter. If the cake is too soft, it may need to be steamed for a longer period of time. Kutsinta can also be frozen for up to one month.

Side-dishes

Kutsinta is often served with grated coconut or a sweet sauce made with brown sugar and water. It can also be enjoyed with a cup of tea or coffee. Some people also like to pair it with savory snacks such as fried spring rolls or dumplings.