Kutsinta is one popular and probably one of the most loved food in the country. It is also one of the most requested recipe from my viewers and likers. This is a very simple and easy recipe, but it requires proper proportions to acquire the right texture and to avoid that “bitter” taste. For this one, I will be using lye water. Make sure to follow the right measurement to make a perfect and delicious kutsinta.
Here’s how to prepare Kutsinta:
Ingredients:
1 cup all purpose flour
3/4 cups brown sugar
3/4 tsp lye water
anato/atsuete dissolved in about (1 tbsp. water)
2 cups water
Process:
1. In a large bowl combine all the ingredients. Flour, sugar, lye water, anato and water.
2. Whisk until all properly mixed together.
3. Use a strainer to strain any lumps.
5. Boil a good amount of water in the Masflex steamer.
6. Rub some oil on the molders to avoid the mixture from sticking. And it’s easy to take out from the molds once cooked.
7. Put a good amount on each mold. Steam with LOW HEAT for about 40 minutes. Again, it should be on LOW HEAT. 🙂
8. Let cool and remove from molders.
9. You can sprinkle some grated coconut meat or cheese.
Ready and Serve!
Note from Delish:
The secret of perfecting the art of cooking kutsinta is making sure that you use the right amount of lye water and proper steaming heat. Too much lye water will make the kutsinta taste bitter. And too much fire when steaming will create this sort of “deformed, hallow” on the center of the kutsinta.
Watch the video on how to cook Kutsinta:
I like veggie recipe fish and pork
Can you keep Kutsinta in the refrigerator a day ahead?