Kutsinta (Kutchinta or Cuchinta)

Kutsinta

Puto kutsinta or kutsinta (also spelled kutchinta or cuchinta) is a type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. The cooked cakes are topped with fresh grated meat from mature coconut. It is consumed year-round as a merienda or snack, and is frequently sold along with puto. Unlike its counterpart, which has a doughy texture, kutsina has a jelly-like, chewy consistency. It can be also enhanced by adding latik for a sweeter taste. Source: wikipedia:Kutsinta

 

Where the word “Kutsinta” originated from? As per: Juankakanin blog
The word ‘Kutsinta’ comes from the Chinese word ‘Kueh Tsin Tao’. The word ‘Kueh’ in Hokkien language means a little cake or cookie for snack, more often steamed than baked. Hokkien originated from a dialect in Southern Fujian, China where most of our early Chinese ancestors came from. The earliest date known for direct Chinese trade with the Philippines was around the 9th century (at the turn of the Sung and Tang dynasty). Since then kutsinta in its early form has been around. Serving it with grated coconut is a Filipino adaptation later on.  Another Chinese snack that the Chinese merchants introduced at that time was ‘kueh putu’ (steamed rice cake) which later became our favorite ‘puto’. Thus, we have the popular ‘puto-kutsinta’ snacks served together. 

 

Being in Singapore, I am exposed to different kuehs from Malaysia, Indonesia, Vietnam, Thailand, Myanmar and India. Most of the Malaysia and Indonesia kuehs have similarity to ours in the Philippines. Our “Kutsinta” has a long lost cousin from Malaysia called “Kuih Lompang” the only difference they have is, “Kutsinta” use lye water to make it jelly and chewy while her cousin use sago or potato starch to make it sticky. They are both sweet and topped with grated coconut when serving.

Updated on 14 Apr '17 : added kueh kosui 
When I posted this on my social media account I was informed that there is actually similar kueh that exist in Malay kuehs, they called "Kueh Kosui". It is indeed identical to our Kutsinta.

Kutsinta recipe.

Ingredients:

·       1 ½   cups all purpose flour

·       ½  cup rice flour

·       1 ½  cups brown sugar

·       2 egg yolks (optional)

·       2 teaspoon lye water

·       3 cups water

·       2 tsp Anatto seed water (soak annatto seed in 3 tbsp water) (optional)

·       Oil for greasing the mould

·       1 - 2 teaspoon Food color of your choice (optional)

Instructions:

1.   In a mixing bowl, sift the flour, rice flour and sugar.

2.   Add in all the wet ingredients and continue to mix until all ingredients are completely distributed.

3.   Add anatto water then continue mixing, strain the mixture then set aside the mixture

4.   Place water on the steamer and let it boil. Once the water is boiling cover the steamer lid with cheese cloth or clean kitchen towel.

5.   Grease the mould with oil while waiting for the water to boil

6.   Mix the mixture well again to ensure that no flour settled on the bottom of the bowl. Place the mixture into individual moulds and steam for 45 mins on high heat or when the surface of the kutsinta is no longer wet. Do note that only pour mixture on moulds that your steamer can hold, else the flour will be settled on the bottom of the mould and it will be very hard when cooked.

7.   Repeat #6 till all the mixture has been used and cooked. Do note to stir and mix again the mixture when pouring another batch of kutsinta into individual mould, the flour will settle on the bottom of the bowl every time it rested.

8.   Serve with grated or shredder coconut on top. Share and Enjoy!