So you are asking: “What are the recipes for kutsinta? Is it easy to cook kutsinta?”
Well, it is not hard cooking kutsinta (or kuchinta or cuchinta, whatever you spell it), you just need to have a little patience.
First things first. Below you will find ingredients of Kutsinta for four (4) servings:
- flour – 1 cup
- brown sugar – 2 cups
- water – 3 cups
- lye water (potassium carbonate solution sold in Asian food stores) – 1 teaspoon
- Freshly grated coconut (budbod na niyog)
Read the rest of this entry for the directions and short video ….
You will not need food color (annatto powder) if you use brown sugar. Make sure that you are already boiling water from the steamer to save time. You are going to need a strainer to remove excess lumps.
Get a mixing bowl and combine all the ingredients (except the grated coconut) and mix well. Make sure that the mixture is smooth and free of lumps. Pour into molds (hulmahan), half-full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 40-60 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.
Remove from the muffin pans and serve with freshly grated coconut.
Watch the video below to learn how to make or cook kutsinta. Very easy to follow.
Do you have an easier steps in cooking/making kutsinta? Let me know by emailing me at firstname.lastname@example.org … or post it in the comment box below.