Cuchinta (Pinoy Dainties)

Cuchinta or kutchinta is a popular traditional dainties recipes in Phillipines, it is a jelly like sticky round brownish desset that are usually consume for mid day snack, traditionally cuchinta is always offered along with other kakanin such as puto, kalamay, sapin sapin, and usually served with tea as a drink. While Filipino's preference for food has greatly change through the time, cuchinta has remain as one of the favorite especially for average Filipino espevcially for those that lives in rural area. In  Metro Manila, it is usually sell on local market or food establishment  that especialize with pinoy kakanin.

Ingredient forKutchinta Filipino Recipe

2 cup rice flour
3/4 cup all purpose flour
1 1/4 cup brown sugar
2 tsp lye water
2 cups of water
Grated coconut
Peanut butter or Yema 

How to Prepare CuchintaRecipe

Bring to boil water in a steamer , in mixing bowl blend all of the ingredient except fpr coconut, peanut butter and yema. Mix thoroughly until it is smooth, transfer carefully to muffins molds and steam for 15 minute. Served cuchinta with grated coconut or spread with peanut butter or yema, enjoy...

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Puto Recipe - Steamed Rice Cake

Puto recipe (steamed rice cake)is a popular Filipino dainties, it is usually prepared in our local market along with kutsinta. Puto is always served as a siding for dinuguan, sotanghon manok, or even for palabok and pansit. There is a place in Pangasinan that makes small variety of puto known as putong Calasiao and I love their puto so much. If you want to make a home made puto just follow carefully my syep bt step procedure.

Puto Recipe Ingredient:

2 cup all purpose flour
1 cup evap. milk
1/2  tbsp. baking powder
1/2 cup sugar (white)
1/2 cup butter
1 cup water
2 piece egg, beaten
grated cheddar cheese for topping
salted egg for topping

Procedure of Preparation for Puto

Using a strainer, sift all purpose flour, sugar, and baking powder. Put in a mixing bowl and add water, milk, butter, and egg. Whip carefully using a whisker until mixture was fully blend. Slowly transfer butter to fill puto moulds, garnished with grated cheese at the top and top with slice salted egg. Arrange mould in a steamer and steam fo 20-30 minute. Remove from moulding and served with newly cook sotanghon, enjoy...

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Palitaw

Palitaw is a popular sweet flat glutinous rice cake in the Philippines, you could always find palitaw in different local market not only in the province but also in Metro Manila, It is always offer along with other filipino delicacies such as suman, puto, kotchinta and other kind of Filipino kakanin. Heres how to prepare this filipino traditional native delicacies...

Palitaw Recipe Ingredient

• Powderized glutinous rice flour, 2 cups
• white sugar
• 1 cup water
• 1 cup grated coconut

Palitaw Direction of Cooking

• In a mixing bowl, combine glutinous rice with water, mix to formed a dough
• Scoop 2 tbsp of dough and mold into ball, press by using both palm to flattened
• Bring to boil  1 litre of water
• Individually cook flattened dough in boiling water, wait for the dough to float
• Repeat same procedure until everything is done
• Cover cooked palitaw with sugar and grated coconut
• Served palitaw while it is still hot along with tea, coffee or softdrink

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Bibingka Recipe

Bibingka has always been a part of Filipino culture for celebrating yuletide season. As it become a part of simbang gabi (early morning mass) as there are a lots of stall selling bibingka along with puto bungbong during those time. My mother usually served bibingka after attending early morning mass for breakfast along with hot tea or choco milk. Bibingka is made of glutinous rice known locally as galapong (ground rice that has been soak in water). Bibingka recipe traditionally cooked using clay pot using bibingka charcoal oven at the bottom and and a piece of galvasized steel (yero) with a lit charcoal at the top to cook bibingka cake evenly.

Bibingka Ingredient

1 cup thick galapong
1 tbsp . baking powder
2 tbsp. butter (melted)
4 tbsps. sugar for topping
3 eggs (well beaten)
1 cup coconut cream (kakang gata)
3 tbsps. cheddar cheese (grated)
Salted egg, sliced


Bibingka Recipe Preparation Procedure:

In a mixing bowl, combine sugar along with the galapong. Include baking powder, melt butter, coconut milk and well beten egg, mix thoroughly. Apply a thin layer of batter mixture on clay pot with a piece of cut banana leaves (pre heat from stove to soften fibre) at the bottom to separate mixture from clay pot. Place clay pot with the batter mixture in between bibingka oven and galvanized iron with lited charcoal at the top and the bottom. When bibingka is almost cooked add grated cheese at the top and sliced salted egg. Brush with melted butter to add flavoring and served newly cooked bibingka recipewith grated coconut and hot tea. coffee or choco drink.

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