Kutsinta (Glutinous Rice Flour Cakes)

Kutsinta is an old favorite in the Philippines along with "Puto" (rice cakes). I have long been ambitioning to make this recipe but could not find any lye water sold here in Singapore (or, i just don't know where to find this ingredient). Luckily, my cousin-in-law went back to Philippines and brought back some lye water and plastic moulds for us to use. And so it goes, this is our first episode of "kutsinta". Enjoy!

This recipe is derived from Reynaldo Alejandro's,book, "Authentic Recipes from the Philippines". I have reduced the original recipe into half, serving about 24 pieces.


Ingredients:

1 cup rice flour
3/4 cup brwon sugar ( or 1 cup if you want it sweeter)
1 1/2 cups water
1 tsp lye water
pinch of red coloring (if desired)

1. Mix rice flour and water. Add sugar and lye water into the flour mixture until well blended. Add a little coloring.
2. Spoon the mixture on small muffin pans or plastic moulds, 3/4 full.
3. Steam for 30 minutes or until a toothpick inserted into the rice cake comes out clean. Add more water if needed until the rice cakes are firm and fully cooked.
4. Remove from the molds. Serve with fresh grated coconut.

Embutido (Stuffed Pork Roll)

It is the holiday season again and the past few days has been tiring for me touring my Mom & my brother in Singapore during the day and preparing meals for the family in between. I was thinking of a recipe that can be prepared once but stored for a couple of meals. I came across this favorite delight, Embutido (stuffed pork roll) from Nora Daza's cookbook and gave it my first attempt. I find this very easy to prepare and practical for busy moms. My first try was not too bad at all, i got a good rating from my carnivore brother!


Ingredients:

1/2 k ground lean pork
1/2 c vienna sausage,diced
1 1/2 tsps salt
1/4 tsp pepper
2 tbsps all purpose flour
1/4 c sweet pickle relish
2 raw eggs,beaten
2 hard cooked eggs
2 pcs chorizo de bilbao (pork sausage),diced
1/4 c raisins
Aluminum wrap


1. Combine ground pork,vienna sausage,pickle relish, season with salt and pepper.
2. Beat 2 eggs and add to the meat mixture,then add flour.
3. Spread meat mixture on an 8"x10" aluminum wrap, with allowance of about 2" on each side.
4. Arrange slices of hard cooked eggs, pork sausage, and raisins on top of the meat mixture.
5. Roll in aluminum foil closing the ends firmly.
6. Bake at 180C for 1 hour and then put aside to cool at room temperature.
7. Chill in the fridge for at least 3 hours.
8. Before serving,remove the aluminum foil and slice. Makes 2 rolls.