Kutsinta or Cuchinta is one of the popular Filipino sticky rice cakes, reddish-brown in color, made from rice flour and served with shredded coconut.
I use both glutinous and regular rice flours, dark brown sugar and the key ingredient : Lye water.
Chinese Lye water is available in most Asian supermarkets, which is not an optional ingredient for this recipe --it's what gives the Cuchinta it's distinct flavor.
But be very wary when buying Lihia, try to get them from your Filipino store with a Tagalog equivalent name that says : Lihia.
This native delicacy is cooked on a muffin pan, filled just halfway and steamed.
One useful steaming tip here is to be careful not to drip water on the top of the kutsinta, otherwise the top would not set properly.
I usually cover each muffin tray with foil or use a kitchen towel before placing the steamer cover so the towel absorbs all the moisture when I open the cover.
YOUR SHOPPING LIST:
IN THE PANTRY:
PREPARATION TIME : 10 minutes
COOKING TIME : 25 - 30 minutes
1Heat the water and melt the brown sugar. Do not boil. Add the lihia.
2Mix in the rice flour and glutinous rice flour, dissolve thoroughly.
3Strain to remove lumps, then add the food color.
4Brush the muffin pans with oil and pour the mixture halfway through.
5Steam for 25 minutes or until the top is set when touched.
6Serve with a side of grated coconut.