Tuesday, December 19, 2006


How about kutsinta (or cuchinta) for breakfast? This is best eaten with freshly grated coconut meat (still moist!). Some kutsinta peddlers these days brush each piece with caramel first but with or without it, kutsinta should always be newly cooked and consumed within the day.

Kutsinta is cooked by steaming. It is made of rice flour mixed with water, brown sugar (hence the color) and lye water then poured into molds. It is always pared with its twin, the puto, yet another Filipino delicacy.

1 comment:

u8mypinkcookies said...

kutchinta is so yummy, esp. the small ones from pangasinan! best with puto calasiao pa :)