KUTSINTA (PUTO CUCHINTA)

Kutsinta a native sweet Filipino snack that are like small steamed sticky rice cakes. It is brown or reddish in color because it is sweetened with brown sugar that is further enhanced using annatto or achuete. It is usually eaten with grated coconut.

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INGREDIENTS
▢1/2 cup all-purpose flour
▢3 tablespoon tapioca flour
▢1/2 cup brown sugar
▢1 cup water
▢1 teaspoon lye water - - see NOTE
▢1 teaspoon annatto/achuete powder - - for coloring

RECIPE 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 1/2 teaspoon.

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