Kutsinta
By Lalaine Manalo · kawalingpinoy.com
50 min4 dozen
Filipino steamed rice cakes with a jiggly, custard-like texture, colored golden with atsuete and topped with grated coconut.
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| prepFill steamer with water and have ready | ||||||
| 190 g flour | Combine flour, tapioca flour, sugar & water | Stir in atsuete until color is even | Stir in lye water | Fill molds 3/4 full | Steam 40–45 min until set, cool | Unmold & top with grated coconut |
| 60 g tapioca flour | ||||||
| 300 g dark brown sugar | ||||||
| 720 ml water | ||||||
| 1 tablespoon atsuete powder | ||||||
| 1 tablespoon lye water | ||||||
| grated coconut, for topping | ||||||
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