From the recipe collection
Adlay Kutsinta
Chewy brown kutsinta made with finely milled cooked adlay, rice flour, muscovado, and accurately measured food-grade lye water.
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- Makes 18
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Ingredients
Tick ingredients as you prepare.
Method
- Prepare the steamer or lined pan, measure the cooked adlay accurately and wrap the steamer lid to prevent condensation dripping onto the mixture.
- Dissolve muscovado and salt in water, then cool until lukewarm.
- Whisk rice flour and tapioca starch with the adlay purée.
- Add sugar water and lye water and whisk until smooth.
- Strain the batter and rest 15 minutes.
- Oil small molds and fill them three-quarters full.
- Steam over medium heat 25–30 minutes until translucent and springy.
- Cool completely before unmolding with an oiled spatula.
- Serve with freshly grated coconut.
