Kutsinta is a rice cake, but an actual cake made of rice not the dry variety usually served in American super markets. This kakanin (rice cake) uses lye water making it a sticky, chewy delight. Serves 4 to 6.
½ cup rice flour
½ cup all-purpose flour
1 cup brown sugar
3 cups water
1 ½ teaspoons lye water
2 teaspoons annatto seeds, soaked in 3 tablespoons water
In a large bowl, combine the rice flour, all-purpose flour, brown sugar and mix. Now slowly pour in your water and continue to mix. Make sure the ingredients are completely distributed then add your lye water and annatto water (from the soaked annatto seeds). Continue mixing.
On a baking pan, place mixture into individual molds and steam for 40 minutes to an hour. Top with grated coconut and enjoy.