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

FAQs

What is the English of Kutchinta? ›

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

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.

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

Note: Cassava starch is the same with Tapioca starch, Cassava flour.

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.

There are plenty of easy ways to make soap without handling lye. With melt-and-pour soaps and rebatched soaps, you're working with a soap base that already has lye completely incorporated into it. You could also replace lye with baking soda to make your own soap.

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.

But ingredients like Lye water, also known as Lihia in Filipino, are part of what ties the entire dish together.

Why is it called kutsinta? ›

According to some people, the name kutsinta is derived from a pre-colonial kitchen tool used in shaping the rice cake. Another theory is that the word comes from the Chinese Hokkien term “Kueh Tsin Tao”, the term kueh meaning “l*ttle steamed cake or cookie for snack”.

A good substitute for lye water is a simple homemade lye water. You can make your own lye water at home with just baking soda and water. Baking soda is an alkaline substance, and baking the baking soda intensifies its alkaline properties.

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.

These steamed rice cakes are traditionally served for breakfast, midday snack or after-meal dessert.

Lyes are used to cure many types of food, including the traditional Nordic lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, pretzels, candied pumpkins, and bagels.

Lye water is an ingredient used in Asian and African cooking for cooking meat, rice or noodles and vegetables like corn, beans, maize or okra to soften or add flavour or keep vegetables colour. It is usually added as part of the recipe in small amounts (spoonfuls).