Kutsinta

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Kutsinta 

by Greggy Soriano

Yield: 2 dozen (depending on size)

Preparation Time: 30 minutes

Cooking Time: 1 hour

Total Cooking and Preparation Time: I hour and 30 minutes

Ingredients:

• 1 3/4 cups glutinous rice flour

• 1/4 cup all-purpose flour

• 1 cup brown sugar

• 1/2 tsp. Pink Himalayan sea salt

• 3 cups coconut milk

• 1 Tbsp. lye water (The lye water is very important ingredient, so please avoid substituting it.  It raises the ph level of the batter for a richer color and a springy texture.)

• 1 Tbsp. best quality vanilla extract 

• 1 tsp. anatto powder (atsuete) or 3 tsp. anatto seeds

• freshly grated coconut (for topping), you can get it in the freezer section at an asian supermarket or grate an actual coconut yourself.

Other Things You'll Need:

• Kutsinta molds or silicone mini muffin molds

• silicone brush

• large steamer

Directions:

1. Soak annatto seeds or powder in 3 Tbsp hot water.  

2. Grease silicone molds with coconut oil.

3. In a stand-mixer bowl or mixing bowl, add rice flour, all purpose flour, brown sugar, salt and mix with a whisk or paddle attachment.

4. Add coconut milk, lye water, anatto water and mix until free of lumps and well combined.  The lye water is very important ingredient, so please avoid substituting it.  It raises the ph level of the batter for a richer color and a springy texture.

5. Place the mixture into small, individual silicone cupcake molds and steam for 40 minutes to an hour.  Top with freshly grated coconut on top. Enjoy!

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Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...

Greggy

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Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX