Instructions

1. In a mixing bowl, combine the rice flour and brown sugar, mixing well to ensure that the sugar is evenly distributed.
2. Add the lye water and water to the mixture, stirring until the batter is smooth and free of lumps.
3. Incorporate the annatto water into the mixture, which will give Kutsinta its signature vibrant orange color. Mix thoroughly.
4. Prepare a steamer by bringing water to a boil. Grease the molds with vegetable oil to prevent sticking.
5. Pour the Kutsinta mixture into the molds, filling them about 3/4 full to allow for expansion while steaming.
6. Carefully place the filled molds into the steamer and cover with a lid. Steam the Kutsinta for about 20-25 minutes, or until they are set and firm to the touch.
7. Once cooked, carefully remove the molds from the steamer and allow them to cool for a few minutes.
8. To serve, gently remove the Kutsinta from the molds and place them on a serving platter. Top with freshly grated coconut for an added texture and flavor.