Livonian Kutsinta

Ingredients

Livonian Kutsinta differs from the original Filipino version in several ways. Firstly, the Livonian version incorporates honey into the batter, adding a unique sweetness. Additionally, instead of using traditional Filipino toppings like grated coconut or latik, Livonian Kutsinta is garnished with local berries, such as lingonberries or cloudberries. These adaptations give the dish a distinct Livonian twist while still maintaining the essence of the original Kutsinta. We alse have the original recipe for Kutsinta, so you can check it out.

• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1/2 cup (120ml) sugar 1/2 cup (120ml) sugar
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 teaspoon salt 1/4 teaspoon salt
• Lingonberries or cloudberries, for garnish Lingonberries or cloudberries, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 2g
• Carbohydrates (total, sugars): 55g, 25g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, sugar, coconut milk, honey, and salt. Mix well until the batter is smooth and free of lumps.
2. 2.
   Grease small molds with oil or cooking spray to prevent sticking.
3. 3.
   Pour the batter into the molds, filling them about 3/4 full.
4. 4.
   Steam the molds over medium heat for 20-25 minutes, or until the Kutsinta is set and firm to the touch.
5. 5.
   Remove the molds from the steamer and let them cool for a few minutes.
6. 6.
   Gently remove the Livonian Kutsinta from the molds and arrange them on a serving plate.
7. 7.
   Garnish with lingonberries or cloudberries for a touch of Livonian flavor.
8. 8.
   Serve and enjoy!

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for a smooth texture in the Kutsinta batter.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.
• Lingonberries or cloudberries — If fresh berries are not available, you can use frozen berries or substitute with other tart berries like cranberries.

Tips & Tricks

• To enhance the Livonian flavors, you can add a splash of Livonian honey to the batter before steaming.
• If you prefer a sweeter Kutsinta, you can increase the amount of sugar or honey in the recipe.
• Serve Livonian Kutsinta warm for the best texture and flavor.
• Experiment with different types of berries for the garnish to add variety to the dish.
• Leftover Livonian Kutsinta can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Livonian Kutsinta is best enjoyed as a dessert or snack. Serve it warm or at room temperature for the perfect texture. Pair it with a cup of Livonian herbal tea for a complete Livonian culinary experience.

Presentation advice

Arrange the Livonian Kutsinta on a decorative plate and garnish with a few fresh lingonberries or cloudberries. The vibrant red berries will add a pop of color to the amber-colored Kutsinta, making it visually appealing.