Kutsinta (Steamed Rice Cakes)

Ingredients

• 1 cup All-Purpose Flour
• 1/2 cup Tapioca Flour
• 1 cup Brown Sugar
• 1 tablespoon Lye Water (Lihiya)
• 1/2 cup Annatto Water (Achuete)
• 2 cups Water
• 1/2 cup Grated Coconut (optional)

Instructions

1. 1In a large mixing bowl, combine the 1 cup of All-Purpose Flour, the 1/2 cup of Tapioca Flour, and the 1 cup of Brown Sugar.
2. 2Gradually pour in the 2 cups of Water and the 1/2 cup of Annatto Water, mixing continuously with a whisk or spoon until the batter is completely smooth and no lumps remain.
3. 3Carefully add the 1 tablespoon of Lye Water to the batter and mix thoroughly for 1 minute to ensure it is fully incorporated.
4. 4Fill the base of a steamer with water and bring it to a rolling boil over high heat (212°F / 100°C). Carefully pour the prepared batter into individual molds or a large steamer tray, filling each mold or the tray to about three-quarters full.
5. 5Place the molds or tray into the preheated steamer. Cover tightly and steam for 30 to 40 minutes, maintaining a high heat (212°F / 100°C), until the kutsinta are firm to the touch and appear translucent.
6. 6Carefully remove the steamed kutsinta from the steamer and let them cool completely in their molds or tray on a wire rack. Cooling is essential for the kutsinta to firm up and become chewy.
7. 7Once completely cool, unmold the kutsinta. Serve the kutsinta plain or with the 1/2 cup of Grated Coconut, if desired.

Related Guides