Kutsinta (Filipino Steamed Rice Cakes)
Chewy, slightly sweet Filipino steamed rice cakes made with rice flour and lye water. Topped with grated coconut.
Ingredients
- 1 cup Rice Flour
- 1/2 cup Tapioca Starch
- 1/2 cup Brown Sugar
- 1 tsp Lye Water (Lihiya)
- 1 cup Annatto Water
- 1 cup Grated Coconut
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine rice flour, tapioca starch, and brown sugar.
- 2Gradually add annatto water and mix until smooth. Stir in lye water.
- 3Pour the mixture into greased small molds or ramekins.
- 4Steam for 30-40 minutes, or until the kutsinta is firm and a toothpick inserted into the center comes out clean.
- 5Let cool slightly before unmolding. Top with grated coconut and serve.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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