This orange cup-shaped Filipino steamed rice cake has the consistency of jelly and is deliciously chewy. Served with grated coconut on top or on the side, kutsinta (or cuchinta) is always a fun merienda option!
¾ cup all-purpose flour, sifted
1 Fill a sauce pot halfway with water and set over high heat.
2 In a bowl, combine all dry ingredients and manually stir with a wire whisk.
3 Add the water and whisk together until the dry ingredients are completely dissolved and a smooth consistency is attained. If necessary, strain the mixture in another bowl to remove lumps.
4 Lightly grease a medium muffin tin with butter.
5 Fill muffin tin halfway with batter. Occasionally stir the batter while pouring onto the muffin tin to prevent settling of ingredients.
6 Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
7 Steam the kutsinta for 25-30 minutes.
8 Once cooked, remove the muffin tin from the pan and allow them to cool.
9 Remove kutsinta from the muffin tin and allow them to cool completely.
10 Serve kutsinta with grated coconut.