Kutsinta (Brown Rice Cake)

Ingredients :

  • 1-1/4 cups water
  • 3/4 cup brown sugar
  • 1 cup flour
  • 1 tsp. lye (lihiya) water, for cooking
  • grated fresh coconut
(Cooking Measurements)

Cooking Procedures :

  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.
  7. Makes 10.
Colorless lye water for cooking (lihiya) is sold in small bottles in Asian food stores. It is used in suman sa lihiya which are usually wrapped in banana leaves and insapin-sapin, the multi-layered and muti-colored rice cake. Frozen banana leaves and even fresh ones are now available in Filipino food stores.

Check Out More

Filipino Dishes



Have You Tried These Other Filipino Cooking Recipes?

Embutido (Filipino Style Meatloaf)

Filipino Embutido

Embutido is a Filipino style of meatloaf. This filipino food dish is one of the favorite filipino dish that my hubby loves to eat. He even consumes the whole wrap of embutido in a single setting. My kids love also the embutido especially with the portion of hard-cooked eggs and sausages. They said that “embutido” means that it is wrapped with the skin of the pig’s intestines. But this embutido is just wrapped with an alumi[...]

Adobong Manok (Braised Chicken in Tangy Sauce)

Adobong Manok

Ingredients : 1 lb. chicken, cut into serving pieces 1/3 cup white vinegar 2 to 3 tbsp. soy sauce 2 tbsp. crushed garlic 2 bay leaf salt to taste 1/4 tsp. pepper (or 1 tsp. peppercorn) water 2 tbsp oil Cooking Procedures : In a deep skillet, brown chicken in oil. Combine vinegar, soy sauce, 1 tbsp. garlic, bay leaf, salt (to taste), pepper (or peppercorn) and water. Stir to blend and then add into the brown chicken. Bring to a boil.[...]

No Responses to “Kutsinta (Brown Rice Cake)”

Read below or add a comment...

  1. jesiebell l co says:

    i love this food. even though it’s just a simple but we can assured that the taste is so good. if u can taste it u will forget ur problem. you try to cook or make this one . it’s so hmmp tummy

Leave A Comment...

*