How to make Kutsinta (Brown Rice Cake):
Kutsinta or brown rice cake is a type of “kakanin” that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top.
The Kutsinta (Cuchinta) or the Philippine brown rice cake is one of the favorite cuisine in the Philippines. It can be served as homemade or there were those who sell them in the streets. Kutsinta is often served with puto and is good with freshly grated coconut.
Lihia or lye is a liquid from the ashes of a wood stove. It is used in making kakanin like cuchinta, suman and pichi-pichi to improve their texture. Its addition also enhances the color of food.
1-1/4 cups water
3/4 cup brown sugar
1 cup flour
1 tsp. lye (lihiya) water, for cooking
grated fresh coconut
1. Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water (lihiya) and mix well.
2. Boil some water in the steamer. Stir flour mixture to recombine.
3. Fill greased small muffin pans 3/4 full with mixture. Steam for 25 minutes or until toothpick inserted comes out clean. Cool before removing from pans.
4. Before refilling molds for a second batch, stir batter very well because the flour tends to settle at the bottom and may cause thekutsinta to be too soft or soggy on top. Do this before refilling each batch of molds.
5. Loosen sides of molds with spatula before unmolding kutsinta onto plate. Serve with grated fresh coconut sprinkled on top. Do not substitute packaged coconut flakes for freshly grated coconut for this recipe.
6. This recipe may also be steamed in an 8″ square casserole for 30-45 minutes, unmold onto serving plate and cut into squares or diamond shapes.