Go Back

Kutsinta (Brown Rice Cake) Recipe

Ingredients
  

  • 400 grms tapioca flour or cassava starch
  • ½ kg plain flour
  • 1 kg brown sugar
  • 1900 ml water
  • 30 ml lye water
  • orange food color
  • grated coconut

Instructions
 

  • In a large and deep casserole or kettle or container, mix all the dry ingredients – plain flour, tapioca flour and brown sugar. Add in water and mix thoroughly until dry ingredients have basically dissolved into the water and a thick homogenous mixture is attained.
  • Using a fine colander let the mixture pass the fine sieve. Strain properly to ensure a smooth mixture. You can press the soft lump to allow passing it into the fine colander. Continue doing this for the rest of the mixture until a smoother mixture is collected.
  • Add in lye water into the mixture and stir properly until it becomes yellowish in color. Add in orange food color and continue stirring until it is evenly blended.
  • The next step is to prepare the molds or small containers. Fill the cups with the mixture to about ¾ full. Arrange them properly in batches in the upper layers of the steamer.
  • Heat the water in the steamer until it is briskly boiling. Mount the upper layers and steam for about 15 to 20 minutes, until the “kutsinta” have cooked through.
  • Take the “kutsinta” from the steamer and allow cooling. Meanwhile continue with the succeeding batches. Continue cooking until all the mixture is consumed.
  • Remove the cooked “kutsinta” from the molds and arrange them in serving plates. Top them with grated coconut and serve.