Kutsinta will forever have special place in my heart. It was the first product that inspired my mom’s Sally’s Bake Shop in 1966. She had seen mothers buying kutsinta after a movie. An idea soon hit her. Why not make my own kutsinta? Here is a kutsinta recipe similar to mom’s.
1 1/4 cups rice flour (substitute with all-purpose flour)
1 1/2 cups brown sugar
2 cups water
1 teaspoon white lihia or lye (or potassium carbonate solution)
1/4 teaspoon yellow coloring
2 tablespoons white sugar
Topping: freshly grated coconut or cheese
1. Caramelize the white sugar with one cup water in a saucepan. Cool.
2. Once the mixture in number 1 is cooled, add the rest of the ingredients except toppings. Mix well and strain the ingredients using a strainer.
3. Prepare muffin pans by brushing with butter.
4. Steam for 20 to 30 minutes or or until a toothpick inserted comes out clean.
5. Add more water to the steamer if needed.
6. Just before the kutsinta is cooked, add grated cheese on the top (optional)
7. Remove from the muffin pans and serve with freshly grated coconut.
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