This is from a beautiful recipe book called The Food of the Philippines by
by Reynaldo Alejandro now available at The Book Barn.
Kutsinta is a brown rice cake, a favorite snack in the Philippines and is good with
freshly grated coconut.
1 cup rice flour
2 cups brown sugar
3 cups water
1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
Freshly grated coconut
In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans,
until halfway full. Steam in a large pan with a cover; the water should be 2 inches
deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more
water if needed until cooking is done.
Remove from the muffin pans and serve with freshly grated coconut. Serves 4.
Note: There are complaints that when they do this recipe, the result is watery. They hem and haw
that this is no good,
that I have no right to post a defective recipe yari yari ya yari yari ya. Please. For those of
you who encounter this
problem, use your coconut. Think. If it is too watery, then, do it again and lessen the amount of
water. Then think again why do you think this is so. It's probably because you are using rice
flour that is
different from the rice flour I am using or the recipe above when it was made was using. You have
to remember, there are
no standards for rice flour yet. Some rice flour are made of malagkit, some are made of a mixture
of malagkit and not malagkit rice. Who knows? So you just have to wing it. Improvise. Correct
the problem. As I said, use your coconut.
Cooking is like that.
