Kutsinta (Steamed Rice Cakes)

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Flour
• 1/2 cup Brown Sugar
• 1 teaspoon Lye Water (Lihia)
• 1 cup Annatto Seeds (Achuete) infused water
• 1/2 cup Grated Coconut

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1 cup Rice Flour, 1/2 cup Tapioca Flour, and 1/2 cup Brown Sugar. Whisk them together until they are evenly mixed.
2. 2Gradually pour in the 1 cup Annatto Seeds infused water while whisking constantly. Continue to whisk until the mixture is completely smooth and there are no lumps.
3. 3Carefully stir in the 1 teaspoon Lye Water (Lihia) until it is fully incorporated into the batter. Be gentle as you mix.
4. 4Grease 8 small heatproof molds, such as muffin tins, with a neutral oil. Ensure the insides of the molds are coated.
5. 5Pour the batter into the greased molds, filling each one about 3/4 full. Do not overfill the molds.
6. 6Place the filled molds into a steamer basket set over a pot of boiling water. Cover the steamer tightly and steam for 30 to 40 minutes. The kutsinta are done when a toothpick inserted into the center of a cake comes out clean.
7. 7Remove the steamer from the heat and carefully take out the molds. Let the kutsinta cool completely in the molds before attempting to remove them. This prevents them from breaking.
8. 8Once cooled, gently remove the kutsinta from the molds. Serve the kutsinta immediately with the 1/2 cup Grated Coconut on the side.

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