KUTCHINTA

That little round orange dessert which is best eaten with grated coconut. It is usually being sold alongside the famous Calasiao Puto. That is what I grew up with. But it didn't really had an appeal to me until I came here in Australia. As if everybody here likes it! Many are selling in the Asian "Filipino" stores in a pre packed style by itself not with Puto. The colour varies from dark brown to light brown or pale orange or too orangey. It depends on the sugar used and or the food colour used or maybe it depends on which province in the Philippines the maker came from. Kutchinta is a steamed rice cake with lye water.  However, many use all purpose flour rather than the authentic ground rice. I think because it's easier to make. I do both plain flour and ground rice (not rice flour). For special occasions I use the rice, it's tedious but it's so worth it! For a quick and easy one, I use plain or all purpose white flour.It tastes good anyway.

KUTCHINTA RECIPE

2 cups Plain flour
2 cups white sugar
1/2 tsp annatto powder
4 cups water
1 tsp lye water
   grated coconut

1. Mix all dry ingredients.
2. Add water and lye water. Whisk.
3. Strain to remove undissolved solid ones.
4. Pour into small moulds.
5. With boiling water in the steamer, steam for 10 mins. (lower the heat to medium before putting the moulds in the steamer and making sure to wipe the steamer lid everytime lifting and putting it back)
6. Let it cool before taking it out from the moulds.
7. Sprinkle with grated coconut and serve.