Kutsinta (Gluten-Free Steamed Rice Cakes)
A chewy and delightful Filipino steamed rice cake, traditionally made with lye water, now made gluten-free using rice flour and tapioca starch, offering a similar texture.
Ingredients
- 1 cup Rice Flour
- 1/2 cup Tapioca Starch
- 1/2 cup Brown Sugar
- 1 cup Annatto Water (Achuete)
- 1 tsp Lye Water (Sodium Carbonate)
- 1 cup Grated Coconut
Instructions
- 1In a bowl, combine rice flour, tapioca starch, and brown sugar.
- 2Gradually add annatto water and lye water, mixing well until smooth.
- 3Pour the mixture into greased small molds or ramekins.
- 4Steam for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- 5Let cool completely before removing from molds.
- 6Serve with grated coconut on top.
Substitutions
wheat flour → (avoids Gluten)
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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