Kutsinta is mostly found in red-orange. For this, Achuete powder is used instead of Ube.
No matter the color, Kutsinta is a snack and very popular with afternoon coffee.
Ingredients:
250 g flour
250 g tapioca flour
120 grams of sugar
2 tsp Ube Flavoring
1 tsp lye water
500ml of water
grated coconut
Preparation:
In a large mixing bowl, combine the flour, sugar, and tapioca flour. Mix in the water to form a smooth batter. Add lye water. Slowly dribble in the Ube Flavoring until the desired color is reached. Then pour the mixture into small molds.
Cook the molds in the steamer for about 45 minutes. Meanwhile, open the coconut and scrape out the flesh and grate.
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