Puto Cutchinta Topped with Grated CoconutAnother favorite type of
RICE CAKE in the Philippines
Had I known that it is super easy to do, I would have made some of these a long time ago. Truthfully though, not only that I was intimidated to make them but also I have an aversion to using lye solution which is an ingredient that makes the rice cake chewy (makunatty).
But after I overcame these two weird feelings I had which is intimidation (of the process) and aversion (lye water solution), I tried this recipe that a reader of marketmanila, shared.
Then I took some to my friends to taste test. Ohh, they loved them. They said it 's like the kind you buy in Pinas.
I made a little tweak from the original recipe by adding rice flour and using atchuete water instead of atchuete powder:
1-1/2 cups all purpose flour
1/2 cup rice flour
1 1/2 cups brown sugar
pinch of salt
2 cups atsuete water1/2 tsp. lye water
Procedure:
First of all, I didn't have atchuete powder or anatto powder. So I boiled some atsuete seeds in the 2 cups water. I strained the liquid through a very fine sieve then I let it cooled. This is my atsuete water.
1) In a bowl, combine together the all purpose flour, rice flour, brown sugar and salt. Blend well
using a wire whisk.
2) Add the atsuete water and stir until smooth. Strain if necessary to remove lumps.
3) Stir in the lye water. Stir well.
4) Fill greased puto moulds with the mixture and steam for 15 minutes. Unmold to platter and serve with grated coconuts on top.
Benjamin, one of our GKids, was going to taste test it, but chickened out!!
