Table of Contents
Where did kutsinta came from?
Philippines
Kutsinta
| Alternative names | Kutsinta, Kuchinta, Kutchinta |
|---|---|
| Place of origin | Philippines |
| Serving temperature | Room temperature |
| Main ingredients | Tapioca or Rice flour, brown sugar, lye, grated coconut meat |
| Similar dishes | Mont kywe the, kuih kosui |
Why is it called kutsinta?
Kutsinta comes from the Chinese word ‘Kueh Tsin Tao’ where ‘Kueh’ in Hokkien language means a cake, bite-sized snack or dessert foods. If you are Malaysian, Singaporean or Indonesian I guess you can relate as Kueh or Kuih are these various rice cakes popular within the region.
Is kutsinta a Filipino delicacy?
Kutsinta is a sweet Filipino delicacy made with glutinous rice flour, brown sugar, and lye water. The mixture is steamed in small round molds and it is traditionally served topped with coconut flakes. These sweet treats are usually enjoyed as a satisfying dessert or a quick afternoon snack.
What is the purpose of lye water in kutsinta?
Food grade Lye water is a strong alkaline solution used in various cooking processes such as curing and baking. As a key ingredient in making kutsinta or pichi-pichi as well in Chinese moon cakes, bagels, pretzels, and ramen noodles, it raises the ph level of the dough for a richer color and a springy texture.
What is the English of kutsinta?
[noun] a type of chewy, brown rice cake popular in the Philippines. Root: kutsinta. Frequent.
What is lye water in Tagalog?
Lye water (or Lihia sa tagalog) is a Food Enhancer Concentrate made from an alkaline strong liquid or a potassium carbonate solution.
What is the taste of kutsinta?
Lye water is a strong alkali solution and an essential ingredient for some dessert cuisines in the Philippines, such as suman sa lihiya, pichi-pichi, and kutsinta. This liquid makes the cake firm and elastic in texture. If you put too much, your kutsinta will have a bitter taste.
How many calories are in Filipino kutsinta?
One piece of cooked kutsinta weighing about 45 g contains 91 calories, 1.1 g protein and 20 mcg RE.
Why is my kutsinta bitter?
Too much lye water will make the kutsinta taste bitter. And too much fire when steaming will create this sort of “deformed, hallow” on the center of the kutsinta.
What is the substitute for lye water in making kutsinta?
tapioca starch
Tips How to Cook Kutsinta Without Lye Water Using tapioca starch (or cassava flour) can help achieve a next level chewiness for kutsinta. This is helpful since the recipe does not make use of lihia.
Where can I buy Lihiya?
You can buy it in palengkeng bayan if you’re in Philippines they call it “Lihia” in Filipino. For other countries, you can buy it in asian stores, or Filipino Online stores near your area. You can also buy it in Lazada or Shopee for Cash on Delivery Payment Nationwide.
Does lye water expire?
To ensure the lye works properly, we recommend using it within one year of purchasing. It needs to be sealed tightly and stored in a dry place. Lye is hygroscopic, meaning it attracts moisture. If it’s exposed to moisture in the air it won’t be as effective in your recipe, and the soap may not saponify fully.