Kutsinta 

Kutsinta is a popular rice cake made with rice flour or all purpose flour, water, sugar and lihia (lye water) and served with freshly grated coconut. The distinctive rubbery/chewy texture of the kutsinta is due to the addition of lihia. This tutorial is a remake of the kutsinta video which I featured in our Caro and Marie Facebook page. This new video has more variations.
Chef's Note:
1.) Remove for 3 seconds the cover of the steamer after steaming for 5 minutes so that the top of the kutsinta is shiny.
2.) Boil the water in the steamer and then lower the heat to simmering when you put in the kutsinta. This step is to eliminate or minimize the centers of the kutsinta from dimpling (sunken center) during the steaming process. If the center sinks, it will not alter the taste. You can fill/cover it up with the grated coconut when serving.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
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Link to my other videos:
PAN DE SIOSA - • Pan de Siosa
MUFFINS - • Muffins
CHICKEN WINGS UNLI - • Chicken Wings Unli
PEANUT KISSES - • Peanut Kisses
CHICKEN STEWED IN PINEAPPLE AND COCONUT MILK - • Chicken Stewed in Pine...
SIAKOY - • Siakoy
KOREAN CORN DOGS - • Korean Corn Dogs
CASSAVA ROLL - • Cassava Roll
BANANA PUTO - • Banana Puto
PEANUTS PANG NEGOSYO - • Peanuts Pang Negosyo
KUTSINTA - • Kutsinta
ROSQUILLOS - • Rosquillos
TAKOYAKI - • Takoyaki
BINANGKAL - • Binangkal
TAHO - • Taho
PORK TOCINO: PRESERVATIVE-FREE - • Pork Tocino: Preservat...
CHEESE STICKS - • Cheese Sticks
UBE WOOL BREAD - • Ube Wool Bread
CHICKEN WITH SPRITE - • Chicken with Sprite
FLOWER PUTO - • Flower Puto
SOFT PAN DE SAL - • Soft Pan de Sal
KOREAN EGG BREAD - • Korean Egg Bread
UBE CUSTARD MAMON - • Ube Custard Mamon
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