Kutchinta on a Sunday


I have to say that Kutchinta contrasts starkly with the American perception of what a dessert is. It’s not poignantly sweet. It’s not chocolatey. In fact, it’s the balance of textures and flavors that makes Kutchinta pleasurable to eat…and at the very basis of dessert is this premise, I think. Something that is fun to eat. Not necessarily satisfying in the savory sense, but something frivolous and spunky that leaves you with a good mouthfeel.

Kutchinta is a gelatinous tart made with rice flour, brown sugar, annato powder and lye water (sodium hydroxide). It is the lye water that gives the rice flour a consistency akin to gelatin.

Kutchinta is topped with freshly grated coconut (or dried, whichever you prefer) and you need both for a good, quality bite. The orange hue, calming cool flavor and sweet coconut tendrils are an eating experience that beg to be explored.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s