Kutsinta
Kutsinta or Cuchinta is a type of Filipino steamed cake known for its sticky and jelly-like texture. It is a popular traditional dessert in the Philippines, often served with freshly grated coconut.
History[edit | edit source]
The origins of Kutsinta are not well-documented, but it is believed to have been influenced by Chinese cuisine, similar to many other Filipino dishes. It is a common sight in local markets and street food stalls throughout the country.
Ingredients and Preparation[edit | edit source]
Kutsinta is made from a mixture of rice flour, brown sugar, and lye water. Some variations may include annatto seeds for color, and a small amount of all-purpose flour to adjust the texture. The mixture is then steamed in small ramekins or molds until it achieves its characteristic sticky, jelly-like consistency.
The lye water (sodium hydroxide) used in the recipe gives Kutsinta its distinct flavor and chewy texture. However, it should be used with caution as it is a strong alkaline solution.
After steaming, Kutsinta is typically topped with freshly grated coconut before serving. It can be eaten as a snack or dessert, and is often served during breakfast or merienda (afternoon snack) in the Philippines.
Cultural Significance[edit | edit source]
Kutsinta is a staple in Filipino celebrations and gatherings. It is commonly served during fiestas, birthdays, and during the Christmas season. It is also a popular choice for pasalubong, a Filipino tradition of bringing home gifts or souvenirs after a trip.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
