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Tuesday, November 26, 2013

Kutsinta Recipe

12:00:00 AM 3 Comments
My hometown take pride on its famous and delicious sticky rice cake or locally known as kutsinta. To be honest, I have no idea on how to cook this dessert until a good friend of mine share her recipe with me. Although I adjust the sugar content base on how sweet I want it to be. Other than that, I find this recipe very good and you'll definitely ask for more. 

Making kutsinta is very easy. Just be careful in putting the lye water, too much and too little can ruin the chewiness of this great dessert. This is a tested recipe and 1 teaspoon of lye water is perfect for amount of the rest of my ingredients. 

Naturally, kutsinta is kind of orange in color and that is because of the brown sugar reacting well with the rest of the ingredients. Some use annato seeds to make the orange color more deep. Some use food grade colorant to play with the colors of kutsinta just like I had below. But of course, that is all up to you. Though next time around, I would prefer making it without any food colors.  



1 cup tapioca flour
1 cup self-raising flour
1 3/4 cup brown sugar
3 cups water
1 teaspoon lye water (lihiya)
grated coconut

  • In a large bowl, mix all the ingredients starting with the self-raising flour and tapioca flour. Then gradually add the rest of the ingredients. 
  • Strain the mixture using fine mesh strainer. This is to eliminate lumps in your mixture. 
  • Whatever container you will use in steaming, make sure to fill it halfway to avoid spilling during the process. I use muffin moulds or deep chutney pots.
  • Stream the mixture for 45 minutes or until the mixture is firm enough for you. 
  • Let it cool and topped it with grated coconut if you wish. 

Monday, November 25, 2013

Coconut Macaroons Recipe

4:29:00 AM 18 Comments
A perfect coconut macaroons must be crunchy on the outside and chewy  inside. I love it a little more toasted outside. You can have it anyway you want it. You just have to consider how long will you bake it. 

You can find plenty of macaroon recipes out there. Methods of making one may differ from another. Different countries have their own popular recipes too. According to Wikipedia, "the word macaroon came from Italian word maccarone which is derived from the word ammaccare that means to bruise." This gives us the idea why toasting or discoloration of the outer part must be attained. 

Most recipes of macaroons call for egg whites only. But the recipe that I have with me uses the whole egg. Check it out and hope you'll like it. 

Coconut Macaroons


250 grams desiccated coconut
1/2 cup butter (room temperature)
1/4 cup white sugar
2 large eggs
200 grams condensed milk
2.5 ml vanilla essence


  1. Pre-heat the oven to 180 degrees Celsius.
  2. Whisk the desiccated coconut, butter, sugar, eggs, condensed milk and vanilla essence until thoroughly mixed.
  3. Scoop the coconut mixture into small cupcake cases and arrange them an inch apart on a baking tray. 
  4. Put the tray in the bottom third of the oven. Bake the macaroons for 15 - 20 minutes or until golden brown.
  5. Remove from the oven and let it cool on the baking tray for 5 minutes. Transfer the macaroons to a wire rack and let it cool there completely. 
  6. Your finished products are good for a week as long as it kept in airtight container. 

Wednesday, November 20, 2013

Apple Streusel Cake

6:26:00 AM 9 Comments
Before Halloween, my husband asked me if we could join the bake off challenge his boss organized. He told me that all who intend to participate should use the cooking apples given by one of his officemates. Although I never tried baking anything using apples before, I said "Yes".

Since it will be the same day as the pumpkin carving competition in their office, I didn't got the chance to do it the day before. Besides, I want the cake fresh when he takes it to his office. So, I woke up 5 in the morning to do the baking. It paid off big time as we won the challenge. Actually, there's two winners as our score was exactly the same as the others. 

The challenge was just for fun so I don't mind really if we win or not. I told my husband, "as long as you like it and your officemates like it, I'm cool with that." I'm pretty sure they liked it as it was gone in 60 seconds. 

So without further ado, let me present to you the wining cake, Apple Streusel Cake. 
Apple Streusel Cake

Won the Bake Off Challenge

Here's the recipe of Apple Streusel Cake that I used:


For Streusel Topping

90 g Irish Creamery Butter (any butter of your choice will do but don't use the light one as texture won't be the same)
90 g Caster Sugar
120 g self-raising flour 
pinch of ground cinnamon

For Batter
2 large cooking apples (peeled, cored and slice thinly)
180 g self-raising flour
120 g Irish Creamery Butter
120 g caster sugar
2 large eggs
2 tablespoons milk
1 teaspoon ground cinnamon
pinch of salt
icing sugar for dusting

Baking Procedure:

  1. Pre-heat the oven to 180 degrees Celsius (about 10 -20 minutes before the oven reach the desired temperature).
  2. Use a 8 - 9-inch round springform cake tin. Grease it with butter.
  3. To make a streusel topping, sift the self-raising flour into a large bowl, add the butter (room temperature) and continue mixing it until you attain a crumbly mixture. Finally add in the caster sugar and keep it aside while you make the batter.
  4. For the batter, get another large bowl. Sift the flour, salt and cinnamon. Set it aside. In a separate bowl, beat butter and sugar lightly until you get a fluffy consistency. Slowly add in the egg while you mix it. Pour half of the flour mixture and fold it gently. Finally, add the rest of the flour mixture together with 2 tablespoons of milk. Again, fold gently. 
  5. Put the batter into your tin and level them using a spatula. Arrange the slices of apples on top of the batter and sprinkle the streusel topping. Bake for 1 hour or until the cake is firm and brown enough for you. Remove the cake from the oven and let it cool before dusting with icing sugar.
  6. Serve with hot tea or coffee. 

Friday, November 15, 2013

Hopia and Polvoron

7:33:00 AM 4 Comments
Our friends came back from Philippines and I am so thankful for the Hopia and Pinipig Polvoron pasalubong they gave us. These are my favorites. I am going to enjoy these so much...yummy.

" Thank you Mr. and Mrs. G."

Hopia and Polvoron

Note to my non-Filipino readers, pasalubong is a gift usually given by one arriving from trip.