Kuchinta is a super bouncy steamed Filipino Kakanin with lye water being the secret ingredient. It's served with Ube Cookie Butter for some extra flavor.
I've actually made Kuchinta here before, but it was a matcha version. Kuchinta is one of the more simple Kakanin recipes.
You only 5 ingredients to make it and just need 20 minutes to steam it. However you do need Lye Water to make it.
It can be served with fresh grated coconut, yema spread or like we are going to do here, with Ube Cookie butter. Ube halaya works well too.
Ingredients
This is what you will need to make Kuchinta.
Regular Rice Flour - Use regular ground white rice flour. You will need ½ a cup.
Sweet Glutinous Rice Flour - You will also need ½ cup of the sweet sticky rice flour.
Sugar - You can use any kind of sugar here. Brown, muscovado or even coconut. Use ¼ cup.
Milk - I actually used a 1 ⅓ cup of eggnog, but you really could not taste the flavor. The addition of lye water totally changes the flavor profile of the Kuchinta. So you can use any kind of milk.
Lye Water - This is a super key ingredient for Kuchinta. It gives it the signature bouncy texture as well giving it a darker tinge after steaming. You can get it from your local Filipino grocery store. You will need 2 teaspoons.
Step by Step Instructions on How To Make Kuchinta
In a large bowl mix together ½ cup of regular rice flour, ½ cup sweet glutinous rice flour and ¼ cup sugar.
Add the 1 ⅓ cup of milk and mix well again until there are no lumps.
Add in the 2 teaspoons of lye water.
Mix well again.
Pour into silicon molds and arrange on a steamer basket.
Line the lid of your steamer with a kitchen towel so that the condensation doesn't drip on to the Kuchinta. Pour 1 cup of water into your steamer and steam for 20 minutes.
Once it has steamed you can see the color has changed from light yellow to a super dark orange.
To remove from the mold, place the steamed Kuchinta in the freezer for about 10 minutes and unmold. Place on a platter to serve.
How To Serve Kuchinta
In the Philippines I see it served now with drizzles of yema spread.
I thought it would be so good to serve it with some Ube Cookie Butter instead along with a bit of black sesame seeds for crunch.
You can serve it in small bowls on the side. Also the color combo of orange and purple is just so pretty.
It's best to have the Kuchinta on the day it's made. It can be left on the counter top covered for up to 1 day, or else it will get a bit rubbery over time.
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- Steamer with basket
Ingredients
- ½ Cup Regular Rice Flour
- ½ Cup Sweet Glutinous Rice Flour
- ¼ Cup Sugar
- 1 ⅓ Cup Milk
- 2 Teaspoons Lye Water
Garnish
- ¼ Cup Ube Cookie Butter
- 1 Tablespoon Black Roasted Sesame Seeds
Instructions
- In a large bowl mix together ½ cup of regular rice flour, ½ cup sweet glutinous rice flour and ¼ cup sugar.
- Add the 1 ⅓ cup of milk and mix well again until there are no lumps.
- Add in the 2 teaspoons of lye water. Mix well again.
- Pour into silicon molds and arrange on a steamer basket. Fit as many as you can on the steamer basket without crowding them.
- Line the lid of your steamer with a kitchen towel so that the condensation doesn't drip on to the Kuchinta. Pour 1 cup of water into your steamer and steam for 20 minutes.
- Once it has steamed you can see the color has changed from light yellow to a super dark orange.
- To remove from the mold, place the steamed Kuchinta in the freezer for about 10 minutes and unmold. Place on a platter to serve.
- Fill up the steamer again with 1 cup of water and steam the remaining Kuchinta batter. Repeat the steaming process until all of the batter is cooked.
- Serve with Ube Cookie butter and black sesame seeds on the side.
Leave a Reply