In a large bowl, combine tapioca flour with cold water until tapioca flour is fully integrated. Then add the lye water, annatto powder, brown sugar and salt. Whisk until combined.
In a medium bowl on the side, sift the all-purpose flour before adding it to the mixture. You could also just sift the all-purpose flour straight into the mixture.
Strain into a container that pours well. There will most likely be some clumps in the strainer. You can push these through the strainer with a spatula. I would then highly recommend straining once more to ensure no clumps remain.
Prepare your steamer by heating up water to a boil. Pour the mixture into the molds you have chosen. I recommend only filling up ½ the way at the most so that it steams evenly. Keep in mind the mixture does separate so be sure its nice and mixed before pouring it into the molds!
Carefully place the molds in your steamer. Be sure not to crowd the molds together. You want there to be some space between them so that the mold can be fully enveloped on all sides by steam. Otherwise, you may end up with under or unevenly cooked kutsinta.
Steam for about 35 minutes for smaller molds, 45 minutes for larger.
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!
