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​Kutsinta 

shared by Bernadette Lavin

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Picture


​INGREDIENTS:
  • 4  1/2 cups pandan water
  • 1  1/2 cups all purpose flour
  • 1  1/2 cups cassava flour
  • 3 cups dark brown sugar
  • 3 tsps. lye water
  • 3 drops almond extract (optional)
  • Grated coconut for topping
​

PROCEDURE:
 
  • Have steamer ready with boiling water, then set fire on low. 
  • Mix all ingredients thoroughly making sure to rid it of lumps and that sugar is dissolved. 
  • With a fine sieve, strain mixture. 
  • Pour a 2/3 into small muffin pans (do not fill to brim). 
  • Stir mixture constantly as you pour into pans, the flour and sugar mixture tend to settle. 
  • Steam 25 mins. 
  • Remove from steamer. 
  • You will see the top is still of liquid consistency.
  •  LET COOL to set. 
  • Pour out remaining drops of liquid. 
  • With butter knife loosen round edges until kutsinta moves freely in pan. 
  • Transfer to plate and serve with grated coconut.​
​

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  • Home
  • About
  • Recipe Index
    • MAIN DISH
    • DESSERTS
    • BREAD / BAKING
    • RICE / RICE FLOUR RECIPES
    • SNACKS/APPETIZERS/SIDES
  • What's Cooking?
    • Kitchen Tools & Gadgets
  • All About Food
    • Kitchen Tips & Tricks >
      • Cooking Tips for Beginners
      • Cooking Techniques
      • Honey Natural Remedies
      • Perfectly Activated Yeast
      • How to Bake BREAD with SUCCESS
      • Measurement Equivalents
      • Glossary of Terms
    • Cakes & Creations
  • Contact Us
  • Privacy Policy
  • Disclosure & Disclaimer
  • RSVP
  • Blog