Kutsinta (Filipino Steamed Rice Cakes) - Dairy-Free

Ingredients

• 1/2 cup All-Purpose Flour
• 1/2 cup Rice Flour
• 1/2 cup Brown Sugar
• 1 teaspoon Lye Water (Lye Solution)
• 1 tablespoon Annatto Powder (Achuete)
• 2 cups Water
• 1/2 cup Grated Coconut

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup all-purpose flour and the 1/2 cup rice flour until well combined.
2. 2Add the 1/2 cup brown sugar to the flour mixture and stir until evenly distributed.
3. 3In a separate small bowl, whisk the 1 tablespoon annatto powder with the 2 cups of water until the powder is dissolved and the water is a vibrant orange color. Pour this colored water through a fine-mesh sieve into the flour and sugar mixture to remove any undissolved annatto powder solids.
4. 4Whisk the liquid into the dry ingredients until you have a smooth batter with no lumps. Stir in the 1 teaspoon lye water until fully incorporated.
5. 5Lightly grease 12 small molds or ramekins. Pour the batter evenly into the prepared molds, filling each about two-thirds full.
6. 6Arrange the filled molds in a steamer basket over a pot of boiling water. Cover the steamer and steam for 40-45 minutes, or until the kutsinta are firm to the touch and a toothpick inserted into the center comes out clean.
7. 7Carefully remove the molds from the steamer and let them cool completely on a wire rack for at least 30 minutes. This cooling step is important to ensure the kutsinta can be easily unmolded.
8. 8Once completely cool, run a thin knife around the edge of each mold to loosen the kutsinta. Invert each mold onto a serving plate. Sprinkle the tops generously with the 1/2 cup grated coconut before serving.

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