By December 10, 2011Published:
- Prep: 5-10 mins
- Cook: 15-20 mins
- Ready In: 20 mins
Kutchinta are small jello-like rice cakes that are sweet. They are best served with with dried grated coconut meat on top but are tasty on their own.
- 1 cup rice flour (just regular, not the glutinous/sweet rice flour)
- 1 cup sugar brown sugar works best, white sugar if you are just making a pre-mix
- 2 cup water
- 1 tspn lye water alternatives available(see below)
- 1 tspn annato powder alternatives available(see below)
- 1/2 tspn salt optional, for added flavor
- 1/4 cup dried grated coconut
- 1 tspn baking soda solution (alternative for lye water)
- Mix dry ingredients and sift if to remove clumps.
- Add water to the mixture and mix it thoroughly.
- Let the mixture settle for about 30 seconds - 1 minute to reduce bubbles.
- Put the mixture in a greased cupcake tray with some allowance for the kutchinta to rise.
- Steam at 350F for 15 - 20 minutes.
- Cool kutchinta before removing them for the cupcake tray.
- Reserve 1/4 - 1/2 portion of water and sugar when mixing the ingredients. Add the reserved portion so that the mix matches your taste and the mixture should be similar to a creamy soup.
- If annato powder is not available, red food coloring will produce similar results just be careful you don't overdo it. Food coloring differs in intensity so I can't specify the quantity
- If lye water is not your thing (read more), same quantity of baking soda solution (1 cup water, 1-2 tspn baking soda) will do the trick
- Making an instant kutchinta mix? mix all the dry materials together (not including sugar, but including baking soda to replace lye water)
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