What does lye water do in kutsinta?
Food grade Lye water is a strong alkaline solution used in various cooking processes such as curing and baking. As a key ingredient in making kutsinta or pichi-pichi as well in Chinese moon cakes, bagels, pretzels, and ramen noodles, it raises the ph level of the dough for a richer color and a springy texture.
Where did kutsinta originated in the Philippines?
Hokkien is a dialect in Southern Fujian, China where most of our early Chinese ancestors came from. Most merchants and traders in pre-colonial Philippines were from China, so it makes sense that they would introduce “kue tsin tao” to Filipinos who later renamed it “kutsinta” and made it their own.
Is kutsinta made of starch?
The first recipe I tried was kutsinta, a sticky brown cake made from tapioca starch, flour, white and brown sugar. Like puto, it is a popular snack amongst Filipino. It is a common sight on the buffet table during holiday season, birthdays or just any gatherings or salusalo.
Is kutsinta Spanish?
Kutsinta is a native Filipino snack that are small sweet steamed sticky rice cakes.
What can I use instead of lye water?
Baked baking soda
It’s very easy, and inexpensive, to prepare a homemade version as a substitute. You only need two ingredients for homemade lye water: Baked baking soda and water. Mix them at a 1:4 ratio. Then you’re ready to use it!
Is lye harmful to humans?
Lye is a caustic substance that can certainly damage your skin if you’re exposed to it. It can cause a number of problems, such as burns, blindness, and even death when consumed. But, and this is a big but, soap that is created with lye (which is all real soap) will do absolutely no harm to your skin.
What is the history of Kutsinta?
The word ‘Kutsinta’ comes from the Chinese word ‘Kueh Tsin Tao’. The word ‘Kush’ in Hokkien language means a little cake or cookie for snack, more often steamed than baked. Hokkien originated from a dialect in Southern Fujian, China where most of our early Chinese ancestors came from.
Is Kutsinta a delicacy?
Kutsinta is a sweet Filipino delicacy made with glutinous rice flour, brown sugar, and lye water. The mixture is steamed in small round molds and it is traditionally served topped with coconut flakes.
Why is my kutsinta soft?
I hope this helps 🙂 This recipe is soft and chewy which is what you want in Kutsinta. It is the lye water that makes it chewy and cassava or tapioca starch that makes it soft.
Why does kutsinta taste bitter?
Too much lye water will make the kutsinta taste bitter. And too much fire when steaming will create this sort of “deformed, hallow” on the center of the kutsinta.
What is Bibingka in English?
The term can be loosely translated to “[rice] cake”. It originally referred primarily to bibingka galapong, the most common type of bibingka made with rice flour. Other native Philippine cakes have also sometimes been called bibingka.
What is black Kutsinta made of?
Black Kutsinta is a Filipino rice cake derived from Kutsinta, which has a brown-reddish hue from brown sugar and annatto or achuete. Black Kutsinta is made the same way as my Kutsinta, with tapioca flour, all-purpose flour, and brown sugar.
Can I use baking soda instead of lye?
It’s not lye, but it’s strong enough to irritate. Baked soda is also strong enough to make a good lye substitute for pretzels.
Is baking soda same as lye?
Lye is a stronger alkaline than baking soda or sodium bicarbonate, with a pH reading ranging from around 13 to 14. Its base of sodium hydroxide is created commercially by the electrolysis of sodium chloride solution, as well as reacting calcium hydroxide with sodium carbonate, according to the FDA.
Why do people use lye?
Lyes are used to cure many types of food, including the traditional Nordic lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, pretzels, and bagels.
Is lye used in food?
Lye — also known as sodium hydroxide — is an alkaline compound used in everything from manufacturing (cleaning supplies, dyes, aluminum, paper) to food production (pretzels, cured fish, olives, hominy).
Why is my kutsinta bitter?
Is tapioca flour and starch the same?
Both tapioca starch and tapioca flour are the same thing and can be used interchangeably. Note, this is not always the case with starches and flours. What is this? For example, potato starch and potato flour are two very different ingredients, both made through different processes, with unique properties.
Is tapioca flour the same as tapioca starch?
It is common for tapioca flour to sometimes be called tapioca starch. Our tapioca flour is the same thing as tapioca starch, however you need to be aware that there is a third choice called tapioca flour/starch often found in stores that cater to a Caribbean and South American clientele.
What is the substitute for lye water in making kutsinta?
Tips How to Cook Kutsinta Without Lye Water
Using tapioca starch (or cassava flour) can help achieve a next level chewiness for kutsinta. This is helpful since the recipe does not make use of lihia.
What language is Gago?
Gago. Gago is a descendant of the Spanish word gago, which means “stutterer”, but means “stupid”, “foolish” or “ignorant” in Tagalog. It is interchangeable with the related terms of native etymology: tanga, (b)ugok, botlog, (b)ulol and bobo.
What is Kalamay made of?
Kalamay (also spelled Calamay, literally “sugar”), is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice.
Why is my Kutsinta bitter?
Is Kutsinta low carb?
Kutsinta (1 piece) contains 0g total carbs, 0g net carbs, 0g fat, 0g protein, and 100 calories.
How do you make homemade lye?
To make lye in the kitchen, boil the ashes from a hardwood fire (soft woods are too resinous to mix with fat) in a little soft water, rainwater is best, for about half an hour. Allow the ashes to settle to the bottom of the pan and then skim the liquid lye off the top.