Kutsinta or Cuchinta is a brown rice cake kakanin made with rice flour, lye water, and topped with grated coconut flakes. It is easy to make and only a few basic ingredients are needed. The only major problem in making this dessert, is finding lye water. Lye water is a strong alkali solution (caustic soda) and an essential ingredient for some rice cake cuisines such as suman sa lihiya and cuchinta. This liquid makes the rice cake firm and elastic in texture. However, it can also be harmful when swallowed. Of course, you are not going to swallow it, as you just need a few drops to make your cake perfect in texture. You are probably wondering where the idea of using lye water in our food comes from? Locals, believe that the Chinese brought and introduced the concept of using it many years ago in rice cakes and dumplings. They actually use the solution for their noodles and dumplings up until now.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 cup plain flour
- 1 cup brown sugar
- 2 cups water
- 1/2 tsp lye water
- Servings: 4
- Time: 50 minutes
- Level: Moderate
- Cuisine: Filipino
[btn color=”orange” target=””]Directions:[/btn]
- In a mixing bowl, combine flour, and sugar.
- Gradually add the water and whisk. Add the lye water. Mix until smooth and free of lumps.
- Pour the mixture into preferred molds until 3/4 full. Prepare the steamer.
- Steam for at least 40 minutes or until toothpick inserted comes out clean. (Depending on the size of hulmahan).
- Remove from the steamer and allow to cool down completely.
- Take out of the moulds and sprinkle with grated coconut flakes.
- Important Reminder: Allow them to cool down completely before taking them out of the molds.