Wednesday, March 26, 2014


We were craving something from home. You take for granted the fact that in Los Angeles, you can get authentic food from everywhere. Out here, not so much. Maybe with a little digging around we'll be able to find those gems, but for now, necessity is the mother of invention. HA! Save money and learn how to do it yourself.

Kutchinta or rice cakes is a traditional Filipino dessert.  I remember street vendors hawking these little guys in bamboo baskets lined with banana leaves in the afternoons. It's nice to have a slice of home once in a while.



Kutchinta (Rice cakes)

1/2 cup rice flour
1/2 cup all purpose flour
3/4 cup white sugar
1 1/2 tsp annato powder diluted in 1/2 cup of water
1 cup water
1 tsp lye water
grated coconut


Mix all the dry ingredient well
add the diluted annato then slowly add the rest of the water
add the lye water and continue mixing
once everything is incorporated, pour the mixture in to the molds and steam for 25-30 minutes depending on the size of the molds
let cool and serve with grated coconut

use a cheese cloth or towel to prevent the water from dripping in to the molds


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