Kutsinta

Brown, chewy steamed rice cakes served with fresh grated coconut. — Yield about 24 pieces · Prep 10m · Cook 25–35m

Ingredients

• 1/2 cup glutinous rice flour
• 1/2 cup rice flour (or all-purpose flour)
• 3/4 cup brown sugar
• 1 1/2 cups water
• 2 teaspoons food-grade lye water (lihiya)
• 1 teaspoon annatto powder or annatto water
• Oil for brushing molds
• Grated coconut, for serving

Method

1. Dissolve brown sugar and annatto powder in water in a mixing bowl.
2. Whisk in the glutinous rice flour and rice flour until the batter is smooth and free of lumps.
3. Stir in the lye water, measuring it carefully, and mix well.
4. Brush small kutsinta molds with oil and fill each mold about 3/4 full with batter.
5. Steam over medium heat for 25–35 minutes, or until set, bouncy, and translucent.
6. Cool completely before unmolding, then serve topped with plenty of freshly grated coconut.

Kitchen note

Don’t add too much lye water or the kutsinta can taste soapy; measure with a small spoon