COPYRIGHT 2015 l ALING ODAY
Ingredients:
3/4 cup Glutinous Rice Flour 3/4 cup Rice Flour 2 tsp Lye Water 3/4 cup Brown Sugar 1 cup Water 1 drop Red Liquid food color (OPTIONAL) Cooking Oil for brushing muffin pan Grated coconut for dipping Procedure: 1. Prepare moulds and brush with oil. Boil water in the steamer pan. 2. Combine all dry ingredients together and mix it well. 3. Add in water, lye water and a few drops of red food colouring (optional). Mix it thoroughly using a wire whisk. 4. Strain the mixture into a jug to remove any lumps. 5. Brush the muffin pans with oil and pour the mixture halfway through or depending on your desired thickness. 5. Steam for 15-20 minutes depending on the thickness of your kutchinta or until the top is set when touched or do a stick test, when the stick comes out clean, it's ready. 6. Transfer the kutchinta in a lightly greased platter and serve with grated coconut as toppings. This recipe makes 20-24 pieces depending on your desired thickness.
Kutsinta
Ingredients:
COPYRIGHT 2015 l ALING ODAY
3/4 cup Glutinous Rice Flour 3/4 cup Rice Flour 2 tsp Lye Water 3/4 cup Brown Sugar 1 cup Water 1 drop Red Liquid food color (OPTIONAL) Cooking Oil for brushing muffin pan Grated coconut for dipping Procedure: 1. Prepare moulds and brush with oil. Boil water in the steamer pan. 2. Combine all dry ingredients together and mix it well. 3. Add in water, lye water and a few drops of red food colouring (optional). Mix it thoroughly using a wire whisk. 4. Strain the mixture into a jug to remove any lumps. 5. Brush the muffin pans with oil and pour the mixture halfway through or depending on your desired thickness. 5. Steam for 15-20 minutes depending on the thickness of your kutchinta or until the top is set when touched or do a stick test, when the stick comes out clean, it's ready. 6. Transfer the kutchinta in a lightly greased platter and serve with grated coconut as toppings. This recipe makes 20-24 pieces depending on your desired thickness.
Kutsinta