• 1/2 cup rice flour
  • 1/2 cup all purpose flour
  • 1 cup white sugar
  • 1/2 tbsp annatto powder diluted in 1/2 cup water
  • 1 cup water
  • 1 tsp lye water

A small sticky round yellow type rice cake, topped with freshly grated coconut. The lye water, makes the taste distinct and great.

Cooking Directions:

  1. In a mixing bowl mix all the dry ingredients.
  2. Add the annatto water and water.
  3. Mix thoroughly, strain to removes lumps.
  4. Pour in the moulds and steam for 25-30 mins.
  5. Once cooked, let it cool before removing from the moulds.
  6. Served with grated coconut.

Cooking Tips:

  • Used red food coloring, if annatto is not available
  • Reserve 1/4-1/2 portion of water and sugar when mixing, add slowly the portion to mix your taste and creamy type texture.

Watch the Kutchinta cooking video

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