kutsinta (Brown Rice Cake) as Juan's native delicacy

Kakanin are commonly known rice cakes. This Filipino word comes from kanin (rice) it also means to eat hence kakanin. Kakanin are native’s delicacies of Filipinos which come in different forms, taste and bases, typically made from various forms of whole grains powdered, soaked in water then ground of regular rice and glutinous or sticky rice usually and combined with coconut. We have different kinds of rice cakes here in the Philippines such as palitaw sa latik (sweet rice dumplings in coconut milk), espasol, kutsinta (brown rice cake), puto (steamed rice cake), sapin-sapin, biko, bibingka, puto bumbong and many more (many to mention). For every kakanin I’ve been tasted there’s an extraordinary taste and its unique presentations made the kakanin more attractive which is to be considered as pinoy pride and part of Filipino culture and tradition. But my most favorite out of these delicious foody is really the kutsinta (brown rice cake), it is a type of kakanin usually made with or containing any or combination of coconut, coconut milk, rice flour, glutinous rice and cassava. It is tasty super easy to make, and said to be healthy because it is almost fat free and low in calories. I remembered we used to buy it regularly from a peddler on a bike when I was in my province. We usually have this at morning in addition to our breakfast and on snack time. When I hear the familiar sound of the peddler’s horn I will run to the street, wave him down and shout "kuya pabili po" and buy my favorite kakanin – kutsinta (brown rice cake). I actually surprised how is it really easy to have, when I asked my mom to make some of these.

Here’s the process to have a delicious kutsinta:

Ingredients:

1. 1 cup of all purpose flour
2. 1 cup of brown sugar
3. 2 cups of water
4. 1 tease spoon lihiya
5. Minute amount of yellow food coloring (optional)
6. Cheese/latik/fresh grated coconut

Instructions:

1. In a mixing bowl, combine the ingredients (purpose flour, brown sugar, water, lihiya, and coloring food) and mix well.
2. Pour into muffin cups, until half full.
3. Steam in a large pan with a cover; the water should be 2 inches deep.
4. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.
5. Remove from the muffin pans and serve with what you want toppings: freshly grated coconut, latik or cheese.