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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