Puto are popular filipino steamed rice cakes.
Kutsinta molds. This cylindrically shaped treat originated from the province of laguna and is visible in almost all bus stops and pasalubong stores. With only a handful of ingredients needed theres no reason not to make these yummy treats at home. Bibingka or bingka is also popular in indonesia particularly among christian majority areas in northern sulawesi and the maluku islands both of which were former colonies of the portuguese empire and are geographically close to the southern philippines. Puto is also an umbrella term for various kinds of indigenous steamed cakes including those made without rice.
Their hint of sweetness makes them a much enjoyed midday snack but they are overall subtle in flavor and thus the perfect foil for savory dishes such as dinuguan pancit or sopas. Remove from the steamer and let set until just warm before removing from the molds and completely cool on a plate. Steam kutsinta for 10 minutes or until the kutsinta are cooked through and translucent throughout. Espasol is a type of rice cake that is made of rice flour cooked in coconut milk.
Kutsinta or cuchinta is a traditional filipino rice cake often paired with shaved coconut. This type of delicacy is not so sweet so youre watching your sugar level you can give this a try and you wont regret it for sure. Kutsinta cuchinta are filipino steamed cakes made with flour tapioca flour and brown sugar. Soft chewy and topped with grated coconut theyre a delicious snack or dessert.