Kutsinta or Cuchinta is a popular Filipino Merienda (Snack) and Panghimagas (Dessert). Kutsinta is a reddish-brown sticky rice cake made with rice flour and topped with shredded coconut.
Kutsinta or Cuchinta is a type of Kakanin (Sticky Rice/Glutinous Rice) that uses food grade lye water as an ingredient. The lye water is what makes the Kutsinta somewhat sticky and chewy.
This kutsinta recipe requires both rice flour and glutinous rice flour. Rice flour is ground long or medium grain rice. Glutinous or sweet rice flour is ground short grain rice. It requires minimum effort and the procedures are so easy to follow. If you’re thinking of making something for merienda, this would be a recipe worth trying.
If you’re looking for more merienda recipes check out our Merienda Series including “Halo-Halo ” Filipino Iced Mixed Fruit Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Bibingka Galapong, Puto Cheese (Steamed Rice Cake with Cheese), Mais con Yelo – Refreshing Filipino Snack, Bananas in Syrup – Minatamis na Sabang Saging, Banana Que – Fried Banana Skewers, Pancit Palabok – Filipino Noodle Dish, Biko (Sweet Rice Cake) Treat, Filipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice Porridge, Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings and Maja Blanca (Coconut Pudding ) Filipino Recipe!
1/2 cup glutinous rice flour
1/2 cup grated coconut for dipping
2 tsp. Chinese (food grade) lye water (lihia) found in Asian Markets
1/2 cup rice flour
3/4 cup brown sugar
1-3 drop red liquid food colouring
1 1/2 cup water
¼ cup cooking oil
Heat the water and melt the brown sugar. Do not boil then add the lihia.
Mix in the rice flour and glutinous rice flour and dissolve thoroughly.
Strain to remove lumps, then add the food colouring.
Brush the muffin pans with oil and pour the mixture halfway through.
Steam for 20 minutes or until the top is set when touched.
Then add the grated coconut for Toppings.
Serve with hot or cold drinks.
Share and Enjoy!!!