Kutsinta Knowpia

Cuchinta
Alternative names	Kutsinta, Kuchinta, Kutchinta
Type	Rice cake
Course	Dessert, merienda, or snack
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

Puto cuchinta or kutsinta is a type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. It bears resemblance to the Burmese mont kywe the and Indonesian and Malaysian kuih kosui.

The cooked cakes are topped with fresh grated meat from mature coconut.^[1] 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.

References edit

^ del Mundo, Angelita M. "Emerging Versions of Some Traditional Philippine Rice Food Products." Disappearing Foods: Studies in Foods and Dishes at Risk: Proceedings of the Oxford Symposium on Food and Cookery. 1994

[1] Mundo, Angelita M. "Emerging Versions of Some Traditional Philippine Rice Food Products." Disappearing Foods: Studies in Foods and Dishes at Risk: Proceedings of the Oxford Symposium on Food and Cookery. 1994

[1]

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