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Home-based business idea: How to make kutsinta

Here’s a simple recipe for home-based entrepreneurs who are looking for quick and easy food business ideas. Learn how to make kutsinta.
By Entrepreneur Staff |
Home-based business idea: How to make kutsinta

For typical homemakers who want to put up a small business or generate additional income to augment the family’s monetary requirements, making and selling rice cakes or kakanin can be a good business idea. Capital requirement is very minimal, the main ingredients are readily available, and the recipe is quite simple.

Kutsinta is one of the popular types of kakanin in the market. Not surprisingly, it is a favorite of many Filipinos not just because of its unique taste but also because it can fill the stomach, the way rice meals do. It is also a good source of carbohydrates for required energy to perform daily tasks.

As a sticky rice cake, kutsinta usually comes in reddish-brown color and served with shredded coconut. It can be sold in retail per piece or per box containing a dozen or more. You can possibly grow the small capital you will spend by three times or more, making it an ideal small business idea, especially if you can sell hundreds (or thousands) of pieces in a day.

It is also a staple in many traditional occasions like fiesta, family gatherings, and birthdays, making it a marketable home-made product. You may accept orders from customers and friends who are organizing such events.

To make kutsinta, be sure to have enough muffin pans (locally available) and an ordinary steamer. Here are ingredients you should prepare (for a dozen pieces):

•    Half cup of glutinous rice flour
•    Half a cup of rice flour
•    2 tablespoons of lihia or Chinese lye water
•    A cup and a half of water
•    ¾ cup of brown sugar
•    A drop of red liquid food color
•    Cooking oil
•    Grated coconut (for serving)

Procedures:

1.    Dissolve brown sugar in water and heat the solution. Add lihia. Remember not to make the solution boil.

2.    Put in glutinous rice flour and rice flour. Thoroughly dissolve it in the solution.

3.    Strain the mixture to get rid of lumps. Put a drop of food color.

4.    Brush your muffin pans with little oil to prevent sticking of the rice cake into each. Pour the mixture halfway into each pan.

5.    Steam all muffin pans with the mixture for at least 25 minutes or until the mixture solidifies in every pan.

6.    Set aside afterwards and let the pans cool down. Remove from each pan and serve with grated coconut.


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