Kuchintang Pula’t Puti
by Reggie Aspiras/Aling Nene
Melts in the mouth…secret…it has kakang gata
1/2 k glutinous rice and 1/2 k regular rice (soak in water for 2 hours then grind)
1 k regular sugar (adjust sugar according to taste)
2 tbsp lihiya
2/3 c kakang gata (coconut cream)
1 1/2 c water
Combine ingredients and mix well. Prepare steamer, preferably bamboo. Line steamer with cheesecloth.
Once water boils, pour half the mixture onto cheesecloth and steam white portion of kuchinta for 30 minutes or until it hardens.
Pour pula mixture of kuchinta over the by-now steamed white kuchinta.
Continue to steam for 15 minutes. Unmold, slice and serve with niyog.
1 c achuete water
100 g light brown sugar
1/3 c kakang gata
To the remaining half of the mixture, add 1 cup achuete water, 100 g sugar (light brown) and 1/3 cup kakang gata.