Kutsinta Recipe (Kutchinta) - Today's Delight (2024)

FAQs

What is a substitute for lye in Kutsinta? ›

Lye Water Substitute

Mix together 1 tsp of baking powder and 4 cups of water. Bring to a boil for 5 minutes, then allow to cool. Store in an airtight jar for future use.

Food-grade Lye water- locally known as lihiya. It softens the texture for a chewy texture and boosts color. Add sparingly as it can impart a bitter taste.

Too much lye water or baking soda can also taste bitter. To avoid this, measure the ingredients accurately and follow the recipe instructions closely. Another possible reason for bitterness is overcooking the kutsinta.

Puto cuchinta or kutsinta is a type of steamed rice cake (puto) found throughout the Philippines.

Lye “Alternatives”

Glycerin is a natural result of saponification. And the first step in creating bases for melt-and-pour soap-making – the most convenient home-based process? Saponification.

A good substitute for lye water is a simple homemade lye water. You can make your own lye water at home with just baking soda and water. Baking soda is an alkaline substance, and baking the baking soda intensifies its alkaline properties.

Food grade lye water is a potent liquid alkaline used to make traditional ramen noodles, giving them their springy texture. It also helps to prevent them from disintegrating in the broth. Across Asia, lye water is known as kansui.

It's very easy, and inexpensive, to prepare a homemade version as a substitute. You only need two ingredients for homemade lye water: Baked baking soda and water. Mix them at a 1:4 ratio.

Lye water is a strongly alkaline (caustic) solution which can cause severe injury in the form of corrosive burns, especially to the throat, oesophagus and stomach if swallowed. These injuries can result in hospitalisation and permanent damage in severe cases.

Why black kutsinta? ›

This variation of the classic Kutsinta uses blackstrap molasses to give it a unique flavor and darker color. It has the same soft and chewy bite but a richer, caramelized, smoky taste!

Okay, and this looks like it may be obvious, but Tapioca starch is Tapioca Flour. Yes. They are, in fact, the same product; they are just labeled differently from brand to brand. The fiber is removed from the starch of the dried cassava, so it is referred to as tapioca starch.

The kutsinta was thought to have sprung up at the same time as its pasty counterpart, but the origins of its name remain a mystery. It has been theorized, however, that its name might have a connection to an obsolete piece of kitchen equipment responsible for its flattened, saucer-like shape.

Squash Kutsinta. Boiled, mashed squash is added to all-purpose flour dissolved in melted sugar. Lye solution is added to well blended mixture, poured into muffin pans and steamed. One piece of cooked kutsinta weighing about 45 g contains 91 calories, 1.1 g protein and 20 mcg RE.

In this method, you're replacing lye with baking soda, both of which are alkalies. However, lye is much stronger than baking soda. Heating up baking soda in the oven turns it from sodium bicarbonate into sodium carbonate, making it a slightly stronger alkali that'll better replace the lye.

Caustic soda is sodium hydroxide which is lye - they are the exact same thing; just different names. The reason behind the different names is mainly to do with the chemical name being “sodium hydrate” and the chemical itself is “caustic or corrosive”, leading to being known as caustic soda.

Baking soda is an 8 on the pH scale, which is only slightly alkaline, while Lye is a 13-14 which is about like the strongest alkaline you can find.

In the modern age, most lye comes from salt, the sodium hydroxide method. It begins with the dissolution of salt in water so that crystals fall to the bottom. This mixture then has graphite rods inserted into it. These rods are then electrified, causing the salt crystal to attach themselves to the rods.