Kutsinta is a type of steamed rice cake made of glutinous rice flour, brown sugar, and lye.
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
½ cup glutinous rice flour
½ cup rice flour
2 tsp lye water (lihiya)
¾ cup brown sugar
1½ cup water
1 tsp annatto seeds
vegetable oil for brushing pan
grated coconut or cheese for toppings
In a saucepan, heat the water and melt the brown sugar. Do not boil.
Add the lye water and annatto water (soak the anatto seed in 2 tbsp water) to the dissolved brown sugar and then set aside.
In a bowl, mix the glutinous rice flour and rice flour and add brown sugar mixture gradually, continue mixing until well combined.
Strain to remove lumps.
Brush the mold with vegetable oil and pour mixture.
Add water at the bottom part of the steamer and bring to simmer over medium heat. Steam it for 45 minutes or until the top is set when touched. Remove from heat. Cool it down before removing from the mold.
Serve with grated coconut or cheese on top or use it as dip.
Watch this video to try another recipe for kutsinta.
Serving Size:1 piece
Keywords: native delicacy, steamed rice cake, quick and easy, traditional