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.
Servings: 16 small
Slightly grease your kutsinta molds with oil and set aside.
In a bowl, combine the all-purpose flour, tapioca flour and sugar.
Add in the water and stir until sugar is dissolved and the mixture is smooth.
Add the annatto/achuate powder and mix well. Then stir in the lye water.
Fill the molds about three quarters (¾) full and steam for 30-40 minutes or until top is set when touched.
Remove from heat and allow to cool before removing from molds.
Serve with grated coconut.
If using desiccated coconut: In a bowl, add about a quarter cup of water to half a cup of desiccated coconut and mix really well. Make it ahead of time, like 30 minutes earlier so it can sit for a couple of minutes to absorb the liquid, make sure to mix from time to time. Adjust the measurements as needed.
If you need to make more kutsinta, triple the amount of this recipe. The ratio of all-purpose-flour to tapioca flour is 3:1
About LYE Water. It is known as Lihiya in Filipino. if you like it softer or less firm then reduce the amount to ½ teaspoon.
Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 13mg | Fiber: 1g | Sugar: 7g | Calcium: 6mg | Iron: 0.3mg