Kutsinta (Steamed Rice Cakes)
Chewy, gelatinous Filipino steamed rice cakes, often enjoyed with grated coconut.
Ingredients
- 1/2 cup All-Purpose Flour
- 1/2 cup Rice Flour
- 1 cup Brown Sugar
- 1 tsp Lye Water
- 1 tsp Annatto Powder
- 2 cups Water
- 1/2 cup Grated Coconut
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine all-purpose flour, rice flour, and brown sugar.
- 2Gradually add water and mix until smooth. Strain the mixture to remove any lumps.
- 3Stir in lye water and annatto powder. Mix well.
- 4Pour the mixture into small greased molds.
- 5Steam for 30-45 minutes, or until set.
- 6Let cool slightly before serving with grated coconut.
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.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.