Puto are popular filipino steamed rice cakes.
Kutsinta molds. The kutsinta recipe is an all purpose type of puto or steamed rice cake. Kutsinta or cuchinta is a traditional filipino rice cake often paired with shaved coconut. The key characteristics are that they are cooked by steaming and are made with some type of flour to contrast with bibingka which are baked cakes. Espasol is a type of rice cake that is made of rice flour cooked in coconut milk.
Kutsinta cuchinta are filipino steamed cakes made with flour tapioca flour and brown sugar. Steam kutsinta for 10 minutes or until the kutsinta are cooked through and translucent throughout. Remove from the steamer and let set until just warm before removing from the molds and completely cool on a plate. To make bite sized versions that the kids will definitely enjoy use smaller molds.
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. This cylindrically shaped treat originated from the province of laguna and is visible in almost all bus stops and pasalubong stores. 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. Soft chewy and topped with grated coconut theyre a delicious snack or dessert.