Kutsinta Brown Rice Cake Recipe 455

Steps:

• In a mixing bowl, combine all the ingredients and mix well.
• Pour into muffin cups, until half full.
• Steam in a large pan with a cover; the water should be 2 inches deep.
• Cook for 30 minutes or until a toothpick inserted comes out clean.
• Add more water if needed until cooking is done.
• Remove from the muffin pans and serve with freshly grated coconut.

Steps:

• Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water (lihiya) and mix well. Boil some water in the steamer. Stir flour mixture to recombine. Fill greased small muffin pans 3/4 full with mixture. Steam for 25 minutes or until toothpick inserted comes out clean. Cool before removing from pans. Before refilling molds for a second batch, stir batter very well because the flour tends to settle at the bottom and may cause thekutsinta to be too soft or soggy on top. Do this before refilling each batch of molds. Loosen sides of molds with spatula before unmolding kutsinta onto plate. Serve with grated fresh coconut sprinkled on top. Do not substitute packaged coconut flakes for freshly grated coconut for this recipe. This recipe may also be steamed in an 8″ square casserole for 30-45 minutes, unmold onto serving plate and cut into squares or diamond shapes. Makes 10pcs of Kutsinta. Colorless lye water for cooking (lihiya) is sold in small bottles in Asian food stores.