Now, how would I explain cuchinta to my non-filipino readers. Well, it’s a sticky round dessert that you can eat alone or dip into dried coconut. The texture would be like a tapioca ball/jelly like…. I don’t know how to explain it. It’s a good dessert and quite popular at filipino parties.
1 cup rice flour
1 tsp lye water
3 cups water
2 cups packed brown sugar
Procedure: Mix all the ingredients in a bowl; beat well. Half-fill a muffin pan with the batter, then steam covered over 2 inches of water for about 30 minutes. Top with grated coconut.
1 cup all-purpose flour
2 cups water
1 tsp. lija (lye water)
1 cup brown sugar (packed)
red food coloring
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended. Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.
Thirty Something Mom – Vancouver Mommy Blog about Fashion & Food