Kutchinta

 

Kutchinta with cheese

      'Morning, 'morning!

    Today, Kababayans and foodies are in for a breakfast/snack treat uniquely and identifiably Filipino; Kutchinta. 

    Kutchinta always makes an appearance in native delicacy spreads nationwide. Though most kutchinta sold in the public market are usually bland and topped with grated coconut, this one here in this recipe, is sweet and topped with cheese. The surprising salty-sweet combination as the soft, velvety cake tickles the tongue, is several notches up the Kakanin (native delicacy) ante. Filling as it is satisfying, kutchinta sets itself apart from rice cakes, by having a jello-like consistency, so no kakanin spread is complete without it.

   Warning! One piece may not be enough, but let's make some!

simple ingredients

INGREDIENTS:

1 c  All Purpose Flour 
3/4 to a cup of brown sugar 
1 1/2 c water
1 tsp lye water ( lihia )
1/4 bar of cheddar cheese, grated

PROCEDURE:

1. Combine flour and sugar in a bowl. 

2. Stir in water and mix with a wire whisk until all lumps disappear.

3. Add the lye water, the color will change slightly and the scent will be that of lye (lihia.)

4. Grease individual plastic moulds, silicone or metal muffin cups, and fill almost to the brim ( kutchinta contains no leavening agents, so there is no danger of it spilling over.)

5. Arrange on a steamer plate and steam on high heat for 15 minutes. Cool.

Steamed kutchinta

6. Run a table knife along the edges to release the Kutchinta and arrange on a plate.

7. Top with grated cheese or coconut and serve for breakfast or snacks with coffee or hot chocolate.

Kutchinta up close

Note: The recipe makes a small batch, around 10 or 12 pieces. Simply double the recipe for the needed quantity.

Thank you so much for visiting and please let me know if you've tried the recipe.

<br>