HOW TO COOK PERFECT KUTSINTA

Making kutsinta nowadays is not as hard as before because we are using all purpose flour now and not the grinded rice as the old kutsinta makers usually use. Very minimal ingredients and very easy to do. Come on let's cook it.
Hi, I am Mang Peps, a former chef of a famous restaurant here in Metro Manila. Been a chef for more than half of my life. Now that I retired from cooking, I am unfolding these recipies and sharing it with all of you. Enjoy💖

List of ingredients

1 cup all purpose flour
1 cup cassava flour
1 1/2 cup brown sugar
3 cups pandan water. ( boil 4 to 5 pcs pandan leaves to make pandan water)
2 tsp lye water ( You can buy this at bakery supplies stores)
2 tbsp annatto water. (1 tbsp atchuete seeds soaked in 2 tbsps hot water)

Steaming time is 25 to 30 minutes depending on how thick your kutchinta mixture. Use medium fire

Make sure to cover the steamer's lid with a clean dry cloth to avoid the steam from falling to your kutchinta.

This serves 8 to 10 person

Thank you...