Add water to the steamer and bring to simmer over medium heat. Steam kutsinta for about 40 to 45 minutes or until mixture is set. Remove from heat and allow to cool. Gently remove from molds and serve with grated coconut. Stir the mixture in between pouring into the molds as the flour tends to settle in the bottom.
Cassava Starch – Cassava starch is what I use when making these steamed cakes because of its high viscosity, low gelatinization temperature which helps the kutsinta form and keep its shape. You can also use tapioca flour , tapioca starch , cassava flour, rice flour as substitutes. Lye water – What does lye water do in kutsinta?
There are a few versions of Kutsinta recipe but the common ingredient is lye water to give it a chewy texture. I stored the kutsinta in a well sealed container for 3 days in the fridge and it came out not hard and still chewy. Just make sure the lye water measurement is 2 teaspoons. You may grate coconut in advance and place it in the freezer.
Steam kutsinta for about 40 to 45 minutes or until mixture is set. Remove from heat and allow to cool. Gently remove from molds and serve with grated coconut. Stir the mixture in between pouring into the molds as the flour tends to settle in the bottom. Steam in a gentle simmer to prevent the kutsinta from sinking in the middle.