Kutsinta
Kutsinta is a native Filipino snack that are small sweet steamed sticky rice cakes. It is brown or reddish in color from brown sugar and enhanced with achuete.
Ingredients
- 1/2 cup all-purpose flour
- 3 tablespoon tapioca flour
- 1/2 cup brown sugar
- 1 cup water
- 1 teaspoon lye water (- see NOTE)
- 1 teaspoon annatto/achuete powder (- for coloring)
Instructions
- 1
Slightly grease your kutsinta molds with oil and set aside.
- 2
In a bowl, combine the all-purpose flour, tapioca flour and sugar.
- 3
Add in the water and stir until sugar is dissolved and the mixture is smooth.
- 4
Add the annatto/achuate powder and mix well. Then stir in the lye water.
- 5
Fill the molds about three quarters (3/4) full and steam for 30-40 minutes or until top is set when touched.
- 6
Remove from heat and allow to cool before removing from molds.
- 7
Serve with grated coconut.
Cook it from the original
This recipe comes from foxyfolksy.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on foxyfolksy.com