​Kutsinta 
shared by Bernadette Lavin

​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

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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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