2teaspoonsannatto powderaka achiote powder. mostly for coloring
grated coconutfor topping. optional
Lye Water Substitute
1teaspoonbaking powder
4cupswater
Bring to a boil for 5 minutes, then allow to cool. Store in an airtight jar for future use.
Instructions
In a large bowl, combine the all-purpose flour, tapioca flour,brown sugar, salt and water. Whisk these ingredients until fully combined. Add the annatto powder and mix until color is even.
Add the lye water and mix well again. Strain into a container that pours well. You can use a coarse strainer as you’re just ensuring no clumps of tapioca starch remain.
Prepare your steamer by heating up water to a boil. Pour the mix into whatever mold you’re using. Cupcake molds or donut molds work fine. For small molds, steam them for about 35 minutes, or until the top is firm. For larger cupcake molds, steam them for at least 45 minutes.
When they’re finished steaming, let the kutsinta cool down before removing them from the molds.
Typically, I garnish the kutsinta with freshly grated coconut. If dried coconut flakes are more accessible to you, feel free to use them instead! Enjoy!