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Old Fashioned Kutsinta Recipe !!

Kutsinta is a popular Filipino snack made with glutinous rice flour, lye water and other ingredients topped with grated coconut.
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Ingrédients
  

First way Ingredients :

  • ¼ cup glutinous rice flour
  • ¾ cup all purpose flour
  • 2 teaspoons lye water
  • ¾ cup brown sugar
  • 1½ cup water
  • 1 teaspoon powdered achiote dissolved in 2 teaspoon of water, take the water from the 1 ½ cup water this recipe calls for or use 2 teaspoons of annatto seeds dissolved in 2 tablespoons of water
  • vegetable oil to coat mold
  • grated coconut for topping

Second way Ingredients :

  • 1 1/2 cups flour
  • 1/2 cup tapioca flour
  • 1 1/2 cups dark brown sugar
  • 3 cups water
  • 3 cups water
  • 1 tablespoon lye water
  • grated coconut for topping

Instructions
 

Instrutions of the First way :

  • In a bowl, put all the dry ingredients. The all-purpose flour, glutinous rice flour and brown sugar. Mix well.
  • Add ½ cup of water at a time to the mixture. Mix every time you add water until mixture is thoroughly dissolved and smooth.
  • Add lye water and the achiote mixture. (Note: Take the water to dissolve the achiote from the 1 ½ cup this recipe calls for.)
  • Get another bowl and pour mixture through a strainer to get rid of lumps for a smoother consistency.
  • Add 8 cups of water in the steamer. Bring to a boil.
  • Brush each mold lightly with vegetable oil and pour mixture to about ¾ full on each mold.
  • Steam for 45 minutes or poke one or two of the kutsinta with a toothpick. If toothpick comes out clean then it is cook already. Remove from heat and let it cool down before removing from the mold.
  • Steam for 45 minutes or poke one or two of the kutsinta with a toothpick. If toothpick comes out clean then it is cook already. Remove from heat and let it cool down before removing from the mold.
  • The mold I used was almost 3 inches wide x 1 inch height and came up with 14  kutsinta. If your mold is smaller you’ll end up with more servings.

Instrutions of the Second way :

  • In a bowl, combine flour, tapioca flour, sugar, and water. Stir well until dissolved and mixture is smooth.
  • Add atsuete and stir until well dispersed and the desired color is achieved. 
  • Add lye water and stir. 
  • Lightly grease inside of molds with melted butter (If using silicone molds, skip this step). Fill molds to about 3/4 full.
  • Add water to the steamer and bring to simmer over medium heat.
  • Steam kutsinta for about 40 to 45 minutes or until mixture is set. Remove from heat and allow to cool. 
  • Gently remove from molds and serve with grated coconut.

Notes

If using desiccated coconut: In a bowl, add about a quarter cup of water to half a cup of desiccated coconut and mix really well. Make it ahead of time, like 30 minutes earlier so it can sit for a couple of minutes to absorb the liquid, make sure to mix from time to time. Adjust the measurements as needed. If you need to make more kutsinta, triple the amount of this recipe. The ratio of all-purpose-flour to tapioca flour is 3:1
About LYE Water. It is known as Lihiya in Filipino. if you like it softer or less firm then reduce the amount to ½ teaspoon.