COPYRIGHT 2015 l ALING ODAY
Ingredients:
Kutchinta: Kutchinta: 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 toppings Puto: 1 cup all-purpose/plain flour, sifted 1 tbsp. baking powder, sifted 1 tbsp. powdered milk, sifted 1/2 cup sugar 1/4 tsp. salt 1 cup water 1/8 cup or 1 tbsp. melted butter 1 large egg Procedures: For Kutsinta: 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 10-15 minutes. 6. While waiting for the kutchinta, prepare the puto. In a separate bowl, mix all dry ingredients for the puto batter. 7. Make a well at the centre of the dry ingredients then add all the liquid ingredients. 8. Add melted butter and mix well. Transfer the batter in a jug. Divide the mixture if you wish to add flavourings (optional). 9. Pour the puto mixture into the steamed kutchinta moulds up to 3/4 of the moulds. 10. Steam for around 10 - 12minutes (depending on the size of your puto). Insert a stick in the middle of the puto, when the stick comes out clean, then your puto is now cooked. Remove from the heat and let it cool down completely before removing from the mould. 11. Brush melted butter on your plate. Loosen up the puto from the moulds once cooled down then transfer it into the plate. This recipe makes 24 to 30 pieces depending on the size of the mould. Enjoy!
Putchinta
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Kutchinta: 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 toppings Puto: 1 cup all-purpose/plain flour, sifted 1 tbsp. baking powder, sifted 1 tbsp. powdered milk, sifted 1/2 cup sugar 1/4 tsp. salt 1 cup water 1/8 cup or 1 tbsp. melted butter 1 large egg Procedures: For Kutsinta: 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 10-15 minutes. 6.   While   waiting   for   the   kutchinta,   prepare   the   puto.   In   a separate bowl, mix all dry ingredients for the puto batter. 7.   Make   a   well   at   the   centre   of   the   dry   ingredients   then add all the liquid ingredients. 8.   Add   melted   butter   and   mix   well.   Transfer   the   batter   in a   jug.   Divide   the   mixture   if   you   wish   to   add   flavourings (optional). 9.    Pour    the    puto    mixture    into    the    steamed    kutchinta moulds up to 3/4 of the moulds. 10.   Steam   for   around   10   -   12minutes   (depending   on   the size   of   your   puto).   Insert   a   stick   in   the   middle   of   the   puto, when   the   stick   comes   out   clean,   then   your   puto   is   now cooked.    Remove    from    the    heat    and    let    it    cool    down completely before removing from the mould. 11.   Brush   melted   butter   on   your   plate.   Loosen   up   the puto   from   the   moulds   once   cooled   down   then   transfer   it into    the    plate.    This    recipe    makes    24    to    30    pieces depending on the size of the mould. Enjoy!
Putchinta