Filipino Desserts

Kuchinta is another delicious steamed cake made of rice flour, sugar and water.  The ingredients may sound so simple yet tastes excellent especially when topped with shredded coconut.

Photo credit to graciepoo

Ingredients:
1-1/2 cups water
1 cup rice flour
3/4 cup sugar
1 teaspoon lye solution

Preparations:
1. Combine sugar, lye and water and bring to a boil.
2. Let mixture cool.
3. Add to rice flour and stir until smooth.
4. Pour unto cuchinta molds and stream for 15 minutes.
5. Serve with grated coconut.
Homemade lye preparations:
1. Burn wood till all turns unto ash.
2. Sift and save fine dust.
3. Place in a bottle till needed. When needed, boil enough with equal part of water.
4. Strain in double thickness cloth and save water. Use water as lye.

Technorati Tags: easy recipes, Filipino Desserts, kuchinta recipe, steamed rice cake

13 Responses

1. nikki Says:
   July 3rd, 2009 at 12:58 am

   is the sugar in the conchinta recipe needs brown sugar? or it can also be white refine sugar.

2. Toni Says:
   July 3rd, 2009 at 5:07 am

   I usually use brown sugar when making Kuchinta. Thanks for dropping by.

3. Cecille Says:
   July 17th, 2009 at 8:07 am

   If I didn’t put lye solution, what ll gonna happen? What’s exactly means lye solution?
   thanks

4. Toni Says:
   July 17th, 2009 at 10:56 am

   Hi Cecille,

   Lye or lihia solution is readily sold in baking lanes at grocery or supermarket. It is priced as cheap as P9 to P30.

   Lye solution is needed to make your kutsinta firm and also acts as a preservative.

   Hope this helps.

5. choc Says:
   September 5th, 2009 at 11:53 pm

   can i also use flour aside from rice flour?? how about all purpose? could it be possible?

6. Toni Says:
   September 8th, 2009 at 8:22 am

   Hi choc,

   Thanks for stopping by my blog. If you ask if ordinary flour will do the job as a substitute of rice flour, i think rice flour is the best flour for kutsinta. If you cant find any rice flour sold at your area, you can make your own by soaking rice grains in water overnight. Drain the water and let grains dry. Blend the softened rice grains with the use of a blender. You now have your own rice flour.

   I hope this helps.

7. shobe Says:
   September 19th, 2009 at 11:55 pm

   what kind of rice flour is used?
   is it glutinous rice flour? or not?

8. Toni Says:
   September 21st, 2009 at 2:57 am

   This recipe needs glutinous rice to give Kuchinta that sticky goodness. For gluten intolerant folks, you can substitute glutinous rice flour to rice flour.

9. vic Says:
   April 2nd, 2010 at 12:00 pm

   how will the conchinta turn the orange color what will i put?

10. Chrystal Says:
    April 21st, 2010 at 11:07 am

    When I lived in California with my parents my mom often visited a Filpino bakery. These were one of my favorite desserts! I’m so excited to come across your site. I will be bookmarking your site for future references! Thanks so much…and I look forward to trying these recipes.

11. josephine L. Says:
    April 28th, 2010 at 3:25 am

    ohm…so yummy…thanks!

12. regina Says:
    September 21st, 2010 at 6:47 am

    whay is a rice flour
    ?

13. daisy Says:
    March 31st, 2011 at 7:25 am

    i admit without this important ingredients, kutchinta would never be the same, i prefer rice flour instead of all purpose flour with the lye solution combined the taste is so much better. i’ll stick with the original ingredients.
    thank you
    daisy

Leave a Comment

Name

Mail (will not be published)

Website

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.