Kutsinta – sweet snack from the Philippines

Ingredients for 1 servings:

• ½ cup rice flour
• ½ cup wheat flour or spelt flour
• ½ cup sugar or xylitol (sugar substitute)
• 1 ½ cup(s) water
• ½ tsp annato or 1/4 tsp yellow food coloring powder
• 1 tsp caustic soda (lye water), e.g. Mee Chun Lye Water
• some desiccated coconut

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

for 12 silicone muffin cups

The odd measurements are based on the American standard cup measurement. Using this measuring cup will make baking much easier. Slightly different cup sizes also work, as the ratios of the ingredients remain the same. 1/2 cup = 118 ml, 1 cup = 236 ml, 1.5 cups = 354 ml Mix rice flour (not glutinous rice flour) and flour with the sugar in a deep mixing bowl. Pour in 1 cup of water. Mix the annatto or food coloring in half a cup of water and add it. Beat well with a whisk, add the lye water and mix well. Fill 12 silicone muffin tins (about 6.5 cm in diameter) three-quarters full with the fairly runny mixture. Place a steamer insert in a pot of boiling water and steam the kutsinta over medium heat with the lid closed for about 40 minutes. Remove and let cool. Turn the tins upside down and remove the kutsinta. Sprinkle with desiccated coconut. The cakes can be stored in a container in the refrigerator for a few days. Note: The ingredients, including the steamer inserts, are available in well-stocked Asian stores. The amount of sugar can be increased to taste, and those who don’t like food coloring can also make colorless kutsinta. Lye water, however, is a must, as it creates the special rubbery texture. Kutsinta aren’t to everyone’s taste, but those who love them will gladly make them again because they’re so easy to prepare.