This cylindrically shaped treat originated from the province of laguna and is visible in almost all bus stops and pasalubong stores.
Kutsinta molds. Steam kutsinta for 10 minutes or until the kutsinta are cooked through and translucent throughout. Puto is also an umbrella term for various kinds of indigenous steamed cakes including those made without rice. Puto are popular filipino steamed rice cakes. Remove from the steamer and let set until just warm before removing from the molds and completely cool on a plate.
The kutsinta recipe is an all purpose type of puto or steamed rice cake. Soft chewy and topped with grated coconut theyre a delicious snack or dessert. Their hint of sweetness makes them a much enjoyed midday snack but they are overall subtle in flavor and thus the perfect foil for savory dishes such as dinuguan pancit or sopas. Kutsinta or cuchinta is a traditional filipino rice cake often paired with shaved coconut.
Espasol is a type of rice cake that is made of rice flour cooked in coconut milk. Bibingka or bingka is also popular in indonesia particularly among christian majority areas in northern sulawesi and the maluku islands both of which were former colonies of the portuguese empire and are geographically close to the southern philippines. With only a handful of ingredients needed theres no reason not to make these yummy treats at home. The key characteristics are that they are cooked by steaming and are made with some type of flour to contrast with bibingka which are baked cakes.