Kutsinta

Kusinta

Article by: Alexander

Origin

There is a famous rice cake shop in Malolos Bulacan, Citangs.Established in 1970 by Teresita “Citang” Ignacio, Citang’s is a favorite merienda spot in the city

Kutsinta is said to have two possible origins. First, it is named after a kitchen tool that makes it flat or saucer-like. Second, it comes from "Kueh Tsin Tao," a Hokkien word meaning small cookie or cake. Citangs is one of the places that originated in Malolos Bulacan and added toppings to the kutsinta, such as beans and cheese. The Malolenyos recognized it because of the deliciousness and balance of the ingredients they added to the taste of their kutsinta. Now, their store is being sold because, among their other products that are made from glutinous rice, kutsinta is one of them. The Citangs are one of the ways to know Kutsinta in Malolos Bulacan.

Ingredients

• 1 cup Cassava Flour Tapioca Starch
• 1 cup All-Purpose Flour
• 1 cup Brown Sugar (add more if you want it sweeter)
• 2 cups Water
• 2 tsp Lye Water
• 1½ tsp Annato/Atsuete Powder (Dissolved in 1 tbsp Hot water)

Procedure

1. In a bowl combine the cassava flour, all-purpose flour, and brown sugar.
2. Add water and stir again until everything is mixed.
3. Soak atsuete seeds in water until it turns color and just keep mixing then remove the soaked atsuete.Mix the lye water and the color obtained from the atsuete soaked in water into the flour mixture.
4. Put the recipe mixture in a mold and steam for 40 minutes to 1 hour on low heat.To know when it's ready, use a clean stick and pierce the middle of it.
5. Serve it with beans or cheese on top and also you can also use grated coconut.

References

• https://panlasangpinoy.com/filipino-food-kakanin-cuchinta-kutsinta-recipe/

• https://www.pinoyrecipe.net/cuchinta-or-kutsinta-recipe/

• https://www.zoytotheworld.com/blog/citangs-malolos-bulacan

• https://thephilippinestoday.com/kutsinta-history/