Kuchinta

I have been hesitant to make kuchinta because of the lye water which i kept seeing in the ingredients. I never did bother to check what is the essence of such in the product until I found out that it makes the kuchinta chewy.  But looking at this lye water, I see clear hydrogen peroxide instead  with the perception in mind I never did attempt to use it not even on kuchinta, though I purchase this item thrice in a row.  Now I realized those using lye water as ingredients just have plain flour with it. Those without, uses cassava starch, so I thought cassava is much healthier and definitely safe to use than lye. The textures of the ones using lye versus of that using cassava is  unnoticeable. So I highly recommend this recipe instead. 


KUCHINTA

this makes 2 dozen small kutchinta 

Ingredients:

1/4 c cassava starch ( tapioca starch )
3/4 c plain flour ( all-purpose flour)
1/4 c light muscovado sugar
3/4 c caster sugar
1/4 tsp salt
1/4 tsp baking soda
1 1/3 c water
a squirt of orange food colouring
generous amount of shredded/ grated coconut

aluminum moulds or any moulds you prefer

Procedure:

1. Mix dry ingredients, sift if you must.
2. Pour water and mix.
3. Strain if necessary, before adding the colour.
4. Or, add the squirt or orange color before pouring over the moulds.
5. Pour over moulds.
6. Place in a steamer and cover with cheese cloth before placing the steamer cover.
7.  Steam for an estimated 20 minutes.

8. Cool and unmould.
9. Place in a serving dish, on a basket tray lined with banana leaf is more authentic.
10. Top with shredded/ grated coconut.

Note: If you are in pinas, like we used to do, we shred the top most layer of the coconut meat and use that for topping or squeeze it to extract the "kakang gata." This part is softer, crunchier and sweeter!






Unmoulding these sticky rice is sometimes very challenging so here is the technique, in case you would find yourself in this predicament...

1. Use a knife and insert knife along the edge of the mould.
2. Then run a clean water inside the slit and push the cooked kutchinta out. No mess!

Note: this process of unmoulding have a luster effect on the kuchinta try it. =)


Enjoy!

Kuchinta is served 

Kuchinta at its best!