What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 kutsinta recipe using cassava flour that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Kutsinta Recipe Using Cassava Flour
Kutsinta (No Lye Water)
Kutsinta / Cuchinta by PinoyCookingRecipes
Kutsinta
Easy Kutsinta Recipe – Soft & Chewy Filipino Steamed Cake
Black Kutsinta
Kutsinta Without Lye Water Recipe
Kutsinta Recipe With Desiccated Coconut
Mango Coconut Jelly | Coconut Mango Pudding | Yummy
Kutsinta / Cuchinta by PinoyCookingRecipes
What makes kutsinta shiny?
Its shiny texture on the outside and a sticky texture inside resulted by lye water that makes this rice cake so surprising for it gives unique kind of texture.
What is the substitute for lye water in making kutsinta?
It was said that lye water is not healthy for you; so make your own lye water substitute. Mix 2 teaspoons baking soda with 1 cup of water and boil. Let cool and use.
Why is my kutsinta soft?
This recipe is soft and chewy which is what you want in Kutsinta. It is the lye water that makes it chewy and cassava or tapioca starch that makes it soft. I have tried making Kutsinta just using all-purpose flour and the finished product was disappointing because it was too firm.
Why is my kutsinta bitter?
Too much lye water will make the kutsinta taste bitter. And too much fire when steaming will create this sort of “deformed, hallow” on the center of the kutsinta.
What is the best substitute for lye water?
Is it OK to cook kutsinta without lye water?
Kutsinta Ingredients
And no, you won’t need lye. All-purpose flour – gives structure to the cake. Tapioca starch/flour – This serves as a thickener and works well with the glutinous rice flour to achieve the sticky texture of the kutsinta.
Why do you need lye water for kutsinta?
Food grade Lye water is a strong alkaline solution used in various cooking processes such as curing and baking. As a key ingredient in making kutsinta or pichi-pichi as well in Chinese moon cakes, bagels, pretzels, and ramen noodles, it raises the ph level of the dough for a richer color and a springy texture.
What is cassava flour like?
Unlike other gluten-free flours such as almond or coconut flour, cassava flour is very mild and neutral in flavor. It’s also not grainy or gritty in texture – rather, it’s soft and powdery.
How do you make homemade lye?
To make lye in the kitchen, boil the ashes from a hardwood fire (soft woods are too resinous to mix with fat) in a little soft water, rainwater is best, for about half an hour. Allow the ashes to settle to the bottom of the pan and then skim the liquid lye off the top.
Is tapioca flour and starch the same?
In short, there is no difference between tapioca flour and tapioca starch. The name on packaging depends on the producers’ choices, but the product is the same. Tapioca flour/starch is an excellent binding and thickening agent for multiple purposes- baking goods, cooking soups, or making bubble tea.
What is kutsinta English?
Puto cuchinta or kutsinta is a type of steamed rice cake (puto) found throughout the Philippines.
Is lye water safe?
Lye water (sometimes called ‘Lime Water’) is a strong (caustic) liquid that is safe to use in very small amounts in cooking, but it can be dangerous if lye water is swallowed undiluted straight from the bottle. It can cause severe corrosive burns to the throat, oesophagus and stomach with permanent damage if swallowed.