Kuchinta with Ube Cookie Butter
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.
Servings: 24 Servings
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.