Maha. Buko pandan. Leche Plan. Brownie with ice cream.
Desert Sampler by Max’s restaurant.
International Conference in Abu Dhabi
I don’t know how many times I have posted Shake Shack Burgers but I am really sorry, I just couldn’t get enough of the most delicious burger in town.
Kutsinta or kuchinta or even brown rice cake is a type of “kakanin” that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top.
This kutsinta recipe requires minimum effort and the procedures are so easy to follow. If your thinking of making something for merienda, this would be a very good recipe worth trying. Kutsinta is best served with grated coconut on top.
In addition, this is one of the most popular Filipino desserts to date.
Author: Vanjo Merano
- 1½ cup glutinous rice flour
- ½ cup all-purpose flour
- 1 cup brown sugar
- 3 cups water
- 1½ tsp lye water
- 2 tsp anatto seeds
- In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.
- While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
- Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.
- Place the mixture into individual molds and steam for 40 minutes to an hour.
- Serve with grated or shredder coconut on top. Share and Enjoy!
These mini pizzas have tomato paste, slices of tomatoes, olives, bell pepper, chicken and cheese.