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

FAQs

What is the use of lye water in kutsinta? ›

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.

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

Puto cuchinta or kutsinta 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.

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.

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.

To make the lye water for use in most recipes (such as for Mooncakes), use a ratio of 1:4 (1 part baked baking soda : 4 parts water). So if a recipe requires 1 teaspoon of lye water, simply mix 1/4 teaspoon of baked baking soda with 1 teaspoon of tap water.

You can also use tapioca flour, tapioca starch, cassava flour, rice flour as substitutes. Lye water – What does lye water do in kutsinta? This ingredient that is also used in making suman sa lihiya gives the kutsina its soft and chewy texture. Careful not to use too much as it will give the kutsinta a bitter taste.

Kutsinta, for example, is derived from kueh tsin tao (Hokkien for bite-sized snack or dessert), which Chinese traders introduced to the pre-colonial Philippines. Kutsinta is a steamed rice cake that's colored reddish-brown with achuete powder and with a firm yet jelly-like texture.

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).

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.

Why is my kutsinta wet? ›

Two common causes of this are using continuous high heat during steaming and water getting into the cake. For a smooth and silky texture, use the lowest heat for gentle steaming. To prevent the water from dripping into the cake, wrap the lid with a damp kitchen towel.

The main difference is that while cassava contains both the fiber and starch of the cassava root, tapioca starch is mainly composed of starch. This means that cassava flour has a higher dietary fiber content compared to tapioca starch.

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).

Lye Water / lihiya / Lihia sa tagalog is a food improver concentrate made from a strong alkaline liquid or a potassium carbonate solution. Lye is used in cooking in both Western/European and Asian cuisines. For example, it is used in baking and making the Scandinavian dish lutefisk.

Lye water is used to raise the PH of the dough (neutralize the acid in the syrup). It also helps to gain an appetizing brown colour after baking and a fluffy tender texture.

It will cause a toxic, chemical reaction. Lye is extremely caustic and can do severe damage. When water and lye are mixed together this is known as a lye solution. This mixing will also cause an exothermic reaction, this means that heat is given off as a byproduct of the chemical reaction occurring.