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Kutsinta

Chewy bites made with lye water. Best if topped with grated coconut!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup tapioca flour
  • 1 ½ cups brown sugar
  • a pinch of salt to taste
  • 3 cups water
  • 1 tablespoon lye water
  • 2 teaspoons annatto powder aka achiote powder. mostly for coloring
  • grated coconut for topping. optional

Lye Water Substitute

  • 1 teaspoon baking powder
  • 4 cups water
  • 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 flourtapioca flour, brown sugarsalt 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!