Steaming is the process of making it but requires two different mixture to achieve the texture that we want. I steamed the first mixture for about 15 minutes over medium-low heat or until it just set which means I did not fully cooked it. Then I added the 2nd mixture and continued steaming it for an additional 45 minutes or until fully set. That's how easy and simple the recipe is. They key was I used different kinds of flour on those two mixtures. Please find my full recipe below. Note: Native Kutsinta is not complete without fresh grated coconut. So make sure you have it. Enjoy!
NATIVE KUTSINTA RECIPE
TIPS AND NOTES:
- Do not use tap or cold water. Lukewarm helps the flour dissolve faster. If cold, you'll end up with more lumps.
- I lined my round pan with parchment paper instead of greasing the pan with oil. Based on my experience, even if you do, it will still slightly stick and will be a little challenge to unmold. Unless you have a plastic container that's heat-proof the that should be fine. Also for me, using a parchment paper is easy clean up. What I did was when it has cooled down, I removed the sides of the parchment paper and left the bottom on so I can easily transfer it to the bilao (wicker tray) with banana leaf. Makes it more native.
- Annatto or Achiote (Achuete) is optional but great to have to achieve a nice darker top.
- Lye water is essential for this recipe. It makes the kutsinta chewy. I have read about substituting it with baking soda that's boiled in water but it really doesn't provide the same result when using lye water. If you want to make a good Kutsinta, make sure to have it. But store it in a place where children can't reach as it is harmful if consumed in large amount.
- After steaming, it is normal to have slight liquid on on top . Let it air dry. If it looks like it is water drip from the lid, you can just scoop it out with a spoon.
- This recipe is best served with fresh grated coconut. Without it, it's just not complete. Here in California, I can find frozen grated coconut and I just thaw it. Like fresh when ready to use. If not available, some serve it with coconut jam or yema.
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