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Kutchinta


The stickier the consistency the better. That's how I love my kutchinta. Among the most popular native delicacies or kakanin, the are so many variations to its recipe. Some are not as sticky as the others yet still having that signature taste.




Others also are visually different having colors like yellow or even green from the original dark orange-brown hue. But nonetheless, its still our own preference that would tell apart a delicious kutsinta. 

Here's a simple Kutsinta recipe
Ingredients
  • 1 and 1/2 cup all purpose flour
  • 1 tsp achuete (annatto) powder
  • 1 cup  white sugar
  • 1 teaspoon lye water 
  • 2 and 1/2 cups water




How to make Kutsinta
  1. Sift flour and sugar. Do it twice to be sure.
  2. Mix the sifted dry ingredients with water.
  3. Dissolve achuete poweder in 1 tablespoon hot water then mix with the flour and sugar mix. Adjust color tone to your liking, add more achuete powder if you want it darker.
  4. Finally add 1 teaspoon to mixture.  Make sure there are no lumps in the final mixture. Use a strainer if needed.
  5. Pour into a mold (little round molds or even small plastic cups can be used) and steamed for 20-30 minutes or so depending on the mold size. 
  6. Insert a toothpick at the center, if it comes out clean, then it is cooked
  7. Remove from steamer and allow it to cool.
  8. Serve with grated mature coconut meat.


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