KUTSINTA – Here is the origin and history of this all-time favorite Filipino snack that you should know.
Kutsinta, a beloved Filipino snack, is a steamed rice cake known for its chewy texture and sweet flavor. Made from a simple mixture of rice flour, sugar, and lye water, this treat is often colored with annatto extract and topped with fresh grated coconut.
In the world of Filipino snacks, it stands out with its unique texture and taste. This delightful treat has been enjoyed for generations and continues to be a staple at gatherings and as a regular snack.
Its distinctive jelly-like consistency and sweet topping make it a favorite addition to any merienda or festive occasion.
History
The origins of this snack are rooted in the early Chinese trade with the Philippines. The name “Kutsinta” comes from the Chinese term “Kueh Tsin Tao,” which means small cake. This trade began around the 9th century during the Sung and Tang dynasties.
Filipinos adapted this recipe by adding grated coconut, a local twist that enhances the flavor and texture of the cake.
Origin
The word “Kutsinta” may have come from the Hokkien word for small cake or cookie. This connection reflects the influence of early Chinese settlers in the Philippines, who introduced various rice cakes and snacks.
Over time, the Filipino version of this rice cake evolved to include ingredients like grated coconut, blending local tastes with traditional recipes.
Kutsinta Ingredients and Preparation:
- Ingredients:
- Rice flour
- Sugar
- Water
- Lye
- Annatto (optional, for color)
Cooking Procedure:
- Mix flour and sugar in a bowl.
- Gradually add water and stir until well combined.
- Stir in lye water and annatto for color.
- Pour the mixture into molds.
- Steam for about 10 minutes.
- After steaming, top with grated fresh coconut.
Kutsinta is more than just a snack, it’s a symbol of Filipino culture. It’s traditionally served at special events like fiestas and weddings and is thought to bring good luck and strengthen family bonds.