Kutsinta
Sticky, chewy, brown steamed cakes typically served with grated coconut.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the Steamer: Bring the water in your steamer to a rapid boil. Lightly grease small silicone molds or traditional plastic kutsinta molds with cooking oil.
- 2
Mix the Batter: In a large mixing bowl, combine the tapioca flour, all-purpose flour, and brown sugar. Gradually whisk in the water until the sugar is completely dissolved and the batter is smooth.
- 3
Add Lye and Color: Stir in the lye water and annatto extract. The lye water is crucial for the distinctive chewy texture, while the annatto gives it a reddish-brown color. Pass the mixture through a fine-mesh strainer to remove any lumps.
- 4
Fill Molds: Pour the strained batter into the prepared molds, filling them almost to the top.
- 5
Steam: Place the molds in the steamer, cover with a cloth-wrapped lid, and steam on medium-low heat for 30-40 minutes until the top is firm and slightly indented in the center.
- 6
Cool and Serve: Remove from the steamer and let them cool completely; they will firm up as they cool. Remove from the molds and serve topped with freshly grated coconut.
Plan it in Listahan
Add Kutsinta to your week, check it against your household's allergens, and build the shopping list automatically.