Kutsinta Recipe (Kutchinta) - Today's Delight (2024)

FAQs

How long can you keep kutsinta in the fridge? ›

The addition of lye water gives Kutsinta its distinctively chewy texture, setting it apart from other rice-based desserts. Traditionally served as a merienda (afternoon snack) or as part of a special occasion spread, Kutsinta offers a unique experience with each bite.

Food-grade Lye water- locally known as lihiya. It softens the texture for a chewy texture and boosts color. Add sparingly as it can impart a bitter taste.

Puto cuchinta or kutsinta is a type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins.

Given that lye is toxic, keeping it in either the refrigerator or pantry is risky. If you drink it by accident, the possible consequences range from an upset stomach to needing immediate surgery to save your life, depending on the concentration. Keep it with other toxic household substances.

It's very easy, and inexpensive, to prepare a homemade version as a substitute. You only need two ingredients for homemade lye water: Baked baking soda and water. Mix them at a 1:4 ratio. Then you're ready to use it!

If your lye solution does not get very hot, it may be expired. Above, the potassium hydroxide lye solution using expired lye only reached 124 ° F. If you notice anything odd happening with your lye, don't use it in cold process soap. Expired lye doesn't saponify properly, meaning your soap may not reach trace.

Lye water (sometimes called 'Lime Water') is a strong (caustic) liquid that is safe to use in very small amounts in cooking, but it can be dangerous if lye water is swallowed undiluted straight from the bottle. It can cause severe corrosive burns to the throat, oesophagus and stomach with permanent damage if swallowed.

Remember, the lye solution is created by dissolving and diluting lye into distilled water. A common dilution rate is 30% lye and 70% water. In other words, the total makeup of the lye mixture is 1 part lye to 2.3 parts water. When the ratio of lye to water increases, the mixture is more lye concentrated.

Why is black kutsinta black? ›

This variation of the classic Kutsinta uses blackstrap molasses to give it a unique flavor and darker color.

Lye water can also neutralize acid content in food, as well as give a bit of an alklaline flavor to your dish. Another important role of this ingredient is curing food like pretzels, bagels and olives.

Kutsinta recipes traditionally call for lye water to achieve its unique texture and color. But you can substitute by dissolving a small amount of baking soda in water. This alternative is perfect for people who prefer not to use lye water.

Definition for the Tagalog word kutsinta:

kutsintâ [noun] a type of chewy, brown rice cake popular in the Philippines. View monolingual Tagalog definition of kutsinta »

Ingredients: Sodium carbonate, sodium silicate and water.

Lye Water Substitute

It's a suitable alternative for those who prefer to avoid using lye water. Mix 1 cup of water and add one teaspoon of baking soda. Boil for 5 minutes and let cool. Add it to your Pichi Pichi ingredients and Puto Kutchinta; you don't have to worry about lye water.

The kutsinta was thought to have sprung up at the same time as its pasty counterpart, but the origins of its name remain a mystery. It has been theorized, however, that its name might have a connection to an obsolete piece of kitchen equipment responsible for its flattened, saucer-like shape.

To make lye water for use in most recipes, you need to use a ratio of 1:4, i.e. 1 part baked baking soda to 4 parts water. So for 1 teaspoon of lye water, mix 1/4 teaspoon baked baking soda with 1 teaspoon water. Any unused lye water can be discarded down the kitchen drain.

Lye water is an ingredient used in Asian and African cooking for cooking meat, rice or noodles and vegetables like corn, beans, maize or okra to soften or add flavour or keep vegetables colour. It is usually added as part of the recipe in small amounts (spoonfuls).