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

FAQs

What is the effect 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.

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.

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

Use appropriate mixing containers

You need to measure your water and lye in two separate containers. Because of that exothermic reaction, we recommend glass, heat-resistant plastic, or stainless steel.

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.

Black Kutsinta is a Filipino rice cake derived from Kutsinta, which has a brown-reddish hue from brown sugar and annatto or achuete. Black Kutsinta is made the same way as my Kutsinta, with tapioca flour, all-purpose flour, and brown sugar.

Lye solution is added to well blended mixture, poured into muffin pans and steamed. One piece of cooked kutsinta weighing about 45 g contains 91 calories, 1.1 g protein and 20 mcg RE. Kalcosuman.

The word 'Kutsinta' comes from the Chinese word 'Kueh Tsin Tao'. The word 'Kush' in Hokkien language means a little cake or cookie for snack, more often steamed than baked.

How do you reheat kutsinta? ›

Answer: Starch could be as a thickener, binding agent, emulsifier, clouding agent, or gelling agent. It serves as a thickener in kare kare to make it "malapot" and a binding agent in ukoy and kutchinta.

Food-grade Lye water is a strong alkaline solution used in various cooking processes, such as curing and baking. It is a key ingredient in making kutsinta or pichi-pichi, as well as Chinese moon cakes, bagels, pretzels, and ramen noodles. It raises the pH level of the dough for a richer color and a springy texture.

What is Lye Water (Lihiya)

Having a high pH level, lye water creates chemical reactions that produces different flavours and textures. It is often used in Chinese cooking to make a variety of items from noodles and rice to speciality cakes. Usually you won't even know that lye water is being used as only a very small amount is needed.

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.

It's true that vinegar can neutralize lye, but it generates heat as a by-product. This is called an exothermic reaction. You see, while lye is a strong alkaline, vinegar is a fairly weak acid.

According to this article, it turns out that baked baking soda will work as a substitute. Baking the baking soda turns it into sodium carbonate, a stronger alkali, which makes it suitable to use in place of lye water.