Cuchinta!

One of the Filipino classics, kutchinta (chuchinta) is a staple in the national array of 'pang-himagas' (Filipino for dessert).  Kutchinta is a famous Filipino delicacy made of rice flour and sugar. It is cooked by steaming and  made of rice flour mixed with water, brown sugar (hence the color) and lye water then poured into molds. It is always pared with its twin, the puto, yet another Filipino delicacy.

Every morning, a peddler walks around town to sell puto and cuchinta. Together with his hand-held horn, he draws people's attention - to which the sound nowadays is associated with the cuchinta vendor. So whenever you hear a loud and sort of a squeaky sound from a horn early in the morning, it's usually the puto and cuchinta vendor. So here's the photo of the cuchinta peddler I was talking about, HERE. What makes the Philippines such a wonderful place is these foods and its rich undertaking, just like the peddler who inspires a lot by letting one of the building blocks in the Philippine food scene thrive even through westernization. 

I found this recipe and it would surely be great if you can make one yourself. 

INGREDIENTS

* 1 cup all-purpose flour
* 2 cups water
* 1 tsp. lija/lye
* 1 cup brown sugar or muscovado
* food coloring

PROCEDURE

1. In a bowl stir flour then gradually add water. 
2. Then mix in the remaining ingredients. 
3. Continue beating until well blended. 
4. Pour on ungreased molders (3/4 full). 
5. Cover with cheese cloth and steam for 30 minutes or until done.
6. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.