Kutsinta

Kutsinta is one more type of rice cake popular in the Philippine cuisine but a sticky being. This delicacy, sometimes spelled as cuchinta or kuchinta is usually sold with the other rice cake puto. And my mom again just cooks this when she finds the time for it.

The auburn-shaded kutsinta involves lye water, the reason why kutsinta become chewy to eat and sticky to feel. The mixture of the flour, butter, lye water, and etc. is also placed unto small molds and in the same manner steamed or 20 minutes.

When kutsinta is already steamed, the shredded coconut is placed on it for additional experience. Kutsinta has a distinctive tang that sticks to your mouth and tongue for a moment. We desire to cook this a lot times as it is also our nation’s traditional rice cake snack.

Kutsinta, kuchinta, cuchinta, or whatever its name has remained appetizing, homemade or street sold, it’s worth soothing.

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Puto

Puto is another rice cake in our cuisine by means of steaming the sticky mixture of galapong or rice flour. My mom knows how to cook this but me and my cousins always favor to buy puto outside for snack and accompaniment for breakfast.

The rice cake is made of a combination of galapong, sugar, milk, eggs, baking powder, butter, and yes the cuts of cheese. The mixture is then poured into tiny round molds and each piece of cheese is placed on top of each mold. Afterwards, the molds are arranged in a steamer and steamed for about 20-25 minutes.

Even though the original preparation of puto involves motionless periods of waiting, it really takes time. The process may undergo 3-4 days from preliminary soaking of rice to unmolding steamers. As it is common to happen, customary manner of making food is more complicated.

Properly prepared puto is yielding and passes on the moldy aroma of rice result. The true flavor should be of freshly cooked rice. At the present, puto is popular for being eaten better with dinuguan.


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Bibingka

Bibingka, containing a soft, squashy texture, somewhat sweet taste, and aromatic smell of cloud nine is another Philippine rice cake that is best savored during Christmas seasons. This food I can already consider a merienda, I just observed some of us eating this as a snack.

Bibingka is a mixture of rice flour and coconut milk too and mostly substituted by eggs and milk. The mixture is being baked in oven, in an open pan, and mostly the traditional procedure including the banana leaf coating. The outcome is a soft, squashy bulky flat cake that is a little burnt on both exteriors with the unique aroma of rather toasted banana leaves. Toppings are then added, usually consisting of butter, margarine, cheese, and grated coconut.

I’m telling you that the traditional preparation is very protracted to cook but at least it is very enjoyable. I observed that the process uses clay containers placed over sizzling coals which is where the mixture is poured.

Bibingka is also used as a focal name for desserts cooked in the same manner.

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Biko

And here goes one of my favorite sweeties- biko. Since it is still summer, you can still make your day action-packed cooking this at home. My grandma, again, is the expert regarding this delicacy.

Biko is a yielding, warm, and sticky rice cake prepared from the sticky rice malagkit, coconut milk, and certainly brown sugar. This is referred to as kakanin, derivative from “kanin” or rice and is often eaten as meryenda. For topping, sugariness, and supplementary taste, the caramel called latik is added.

Biko contains an unusual class of grain which people tries to replace with other class of rice and normally just doesn’t fulfill the same outcome. As with many things within, the Philippine biko is often made from anything close at hand that looks like the main ingredient.

After the process, the sweet rice cake is arranged on banana leaves inside a bilao or round woven bamboo tray. Biko is as well handed out during particular occasions such as parties, birthdays, and town fiestas.

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Atchara

Atchara, a Philippine appetizer which has shredded green papaya as the primary constituent of the food, is what I think the well-eaten condiment nationwide. And our family haven’t got any problem of papayas yet because we have grandma’s farm-called at the backyard.

The food composes of easy on the pocket ingredients: onion and garlic, carrot slices, bell pepper, ginger, and other chilies (optional), thus making it effortless to prepare. After all the elements are mixed, they are seasoned with salt, vinegar, and sugar.

Atchara is intended to have vinegar, sugar, or salt so that the feature can be preserved for a long time in sealed jars even with no refrigeration.

As I mentioned earlier that atchara is maybe the well-eaten appetizer in the Philippines, it is because I found out that all regions appear to have their own adaptation of the food. Furthermore, the delightful colors above also resembles the reason why is it prominent in our homeland.

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Chicharong Baboy

Because of its crunchy taste, with or without sauce, the pork chicharon remains as the ideal pulutan in the Philippines and in fact, we Filipinos, young and old cravers, created various ways to prepare this food. Amazingly, my parents added this to our list of home cooked foods.

The crispy texture as you can see is the pork skin which is the food’s main ingredient. The pork skin is being seasoned of your flavor first and then being heated and dried up under the heat of the sun. It reaches only a few days before the skin is pan-cooked with the boiling oil in it.

Chicharon cracklings are habitually plunged in vinegar sauce of chopped onions and garlic to make it an absolute lip-smacking appetizer and home cooked food.

In spite of being a lover of this food, everyone should be aware of eating chicharon too often. As we already know, excessive fats inside our body are quite harmful.

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Balut/Balot

This often street sold boiled duck egg is a creepy sort of food that stimulates different emotions inside us after indulging. I tasted it one time and instead of chewing up the young creature, I gulped it down at once through my throat. 

Balut is a developing duck embryo between 17-18 days, boiled with salt and gobbled with vinegar in its shell. It is a regular food in countries in Southeast Asia. In our country, it is commonly a street food.

The juice surrounding the embryo is sipped from the egg before the shell is fully broken, and the yolk and young chick inside is being eaten.

The term “balut” comes from the word “balot” which means “to wrap”. My friends and I would always marvel in our place why most balut sellers show only during nighttime.

So don’t ever try to belike me gulping it down straight throat wards, just learn and enjoy the food, either your heart pounds with eagerness or your face flinches in dreadfulness.

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