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| Alternative names | Kutsinta, Kuchinta, Kutchinta |
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| Type | Rice cake |
| Course | Dessert, merienda, or snack |
| Place of origin | Philippines |
| Serving temperature | Room temperature |
| Main ingredients | TapiocaorRice flour, brown sugar, lye, grated coconut meat |
| Similar dishes | Mont kywe the, Kuih kosui |
Puto cuchintaorkutsinta is a type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of tapiocaorrice flour, brown sugar and lye, enhanced with yellow food coloringorannatto extract, and steamed in small ramekins. It bears resemblance to the Burmese mont kywe the and Indonesian and Malaysian kuih kosui.
The cooked cakes are topped with fresh grated meat from mature coconut.[1] It is consumed year-round as a merienda or snack, and is frequently sold along with puto. Unlike its counterpart, which has a doughy texture, kutsina has a jelly-like, chewy consistency. It can be also enhanced by adding latik for a sweeter taste.
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