@naf
One of my favorite Filipino snack is kutsinta. It usually comes in pair, size of a French macaron, puto ( white) and kutsinta( brown) . However, I tend to prefer kutsinta , both traditionally made with rice flour, in a small cup and steamed. Lye is alkaline giving Kutsinta a chewy texture. Served with freshly grated coconut, using a Filipino gadget, called "Kabayo"meaning horse, it is outstanding. .
Speaking of puto& kutsinta, the other favorite of mine is called Palitaw, even simpler than kutsinta. to make if I am allowed to give short recipe at this site. Please move or delete if you it if you wish. Just mix glutinous flour and water till it becomes a dough like consistency. Get 2 tablespoon of dough, roll it till it is round and flatten it with the palm of your hand, Dough is cooked in boiling water and when the dough floats to the surface, in a matter of a few minutes, it is done. Cooked a few at at time , do not crowd your pot. once cooked, it is rolled in brown muscavado sugar and then into a bowl of shredded fresh coconut. , then sprinkled in toasted sesame seeds. These desserts are typically served on banana leaves.
I lost my “horse” , thrown away by mistake by my worker. This is the best grater as the grated coconut comes out very light unlike those grated in a cuisinart or there food processor. Technique is to sit on the wooden horse, cut open a coconut in half, then grate it using an upward and downward stroke , the coconut to drop into the bowl underneath. If one becomes experience, it only takes minutes to grate a whole coconut. We often store the fresh coconut in its juice for use the following days in the fridge.Try the palitaw recipe with regular coconut and if. you like it, you can buy a grater without the horse, nail it to a home made horse. yourself like what we did.
