Cuchinta or Kutchinta, popularly known as “Kutsinta” in the Philippines. Kutsinta is one of the favorite merienda of many Filipinos best to take with coffee.
Cuchinta is a type of steamed rice cake found throughout the Philippines. It is made from a mixture of rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. The cooked cakes are topped with fresh grated meat from mature coconut. It is consumed year-round as a merienda or snack, and is frequently sold along with puto. Unlike its counterpart, which has a doughy texture, kutsina has a jelly-like, chewy consistency. It can be also enhanced by adding latik for a sweeter taste.
In this recipe, we added squash in the ingredients to make the snack more delicious and nutritious.
Cuchinta from Squash Recipe
Materials:
- 1 cup mashed boiled squash
- ¾ cup brown sugar
- ¾ cup all purpose flour, shifted
- 1 cup water
- 1 teaspoon lye (dissolved)
Procedure:
- Dissolve the sugar in water and boil, allow to cool.
- Add the flour little by little.
- Add the squash, keep on stirring until it becomes fine in texture.
- Shift.
- Add the lye, stir.
- Put the mixture in molds, with allowance of a little space from the rim.
- Cook in double boiler for 20 minutes.