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* Exported from MasterCook *
Kutsinta
Recipe By :Reynaldo Alejandro
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rice flour
2 cups brown sugar
3 cups water
1 teaspoon lye water (potassium carbonate solution
sold in Asian food stores)
Freshly grated coconut
Kutsinta is a brown rice cake, a favorite snack in the Philippines and is
good with freshly grated coconut.
In a mixing bowl, combine all the ingredients [see note] and mix well. Pour
into muffin pans, until halfway full. Steam in a large pan with a cover; the
water should be 2 inches deep. Cook for 30 minutes or until a toothpick
inserted comes out clean. Add more water if needed until cooking is done.
Remove from the muffin pans and serve with freshly grated coconut.
Note: It might be wise to add only part of the water at first to get the
consistency right. If it is too watery, then, do it again and lessen the
amount of water.
This is from a beautiful recipe book called "The Food of the Philippines"
by Reynaldo Alejandro.
Contributed to the FareShare Gazette by Art 27 October 2003
www.fareshare.net
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Per Serving (excluding unknown items): 417 Calories; 1g Fat (1.2% calories
from fat); 2g Protein; 102g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
34mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Other Carbohydrates.
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