Puto cuchinta or kutsinta is a form of steamed rice cake found anywhere in the streets of the Philippines. It is crafted from a combination of rice flour, brown sugar and lye, improved with yellow food coloring or annatto extract, and steamed in small ramekins. The cooked little cakes are topped with freshly grated meat from mature coconut.
It is usually served as a merienda or snack, and is regularly bought alongside with puto. The flavor can also be improved by adding latik for a sweeter taste.
- 1 cup all Purpose Flour
- 1 Cup cassava Flour
- 2 cups water
- 1 ¾ Brown Sugar
- 1 tsp. lye / ½ tsp salt
- In a mixing bowl, combine all the ingredients and mix well.
- Pour into muffin pans, until halfway full.
- Steam in a large pan with a cover; the water should be 2 inches deep.
- Cook for 30-40 minutes or until a toothpick inserted comes out clean.
- Add more water if needed until cooking is done.
- Remove from the muffin pans and serve with freshly grated coconut.