Coconut Kutsinta

Instructions

1. 1

   In a mixing bowl, combine the rice flour, brown sugar, and annatto powder.

2. 2

   Gradually add the coconut milk while stirring continuously to form a smooth batter.

3. 3

   Add the lye water to the batter and mix well until fully incorporated.

4. 4

   Strain the mixture to remove any lumps for a smoother texture.

5. 5

   Pour the batter into small, greased molds, filling them about three-quarters full.

6. 6

   Steam the molds in a preheated steamer for about 30-40 minutes or until the kutsinta is firm and set.

7. 7

   Allow the kutsinta to cool slightly before removing them from the molds.

8. 8

   Serve warm or at room temperature, optionally topped with grated coconut.