Kutsinta

Instructions

1. Prepare the molds
   Lightly grease small molds or cupcake liners with vegetable oil. Set aside. If using traditional kutsinta molds, ensure they are clean and ready to use.
2. Mix dry ingredients
   In a large mixing bowl, combine rice flour, all-purpose flour, brown sugar, annatto powder, and salt. Mix thoroughly to ensure there are no lumps in the dry ingredients.
3. Create the batter
   Gradually add water to the dry ingredients while stirring continuously to prevent lumps from forming. Add the lye water and vanilla extract. Mix until the batter is smooth and well-combined. The consistency should be slightly thinner than pancake batter.
4. Rest the batter
   Allow the batter to rest for about 10 minutes. This helps the flour absorb the liquid and results in a better texture.
5. Pour and steam
   Pour the batter into the prepared molds, filling each about ¾ full to allow for expansion during steaming. Arrange the filled molds in a steamer basket.
6. Cook the kutsinta
   Place the steamer basket over boiling water and steam for 20-25 minutes or until the kutsinta is firm and springy to the touch. The tops should be shiny and the cakes should have a jelly-like consistency.
7. Cool and unmold
   Remove from heat and allow to cool slightly. Run a knife around the edges of each mold to loosen the kutsinta. Carefully turn out onto a serving plate.
8. Serve with coconut
   Top each kutsinta with freshly grated coconut or serve the coconut on the side. Kutsinta is best enjoyed warm or at room temperature on the day it's made.