INGREDIENTS:
- 4 cups all- purpose flour
- 1 tbsp atchuete (annatto) seeds
- 4 cups white sugar
- 7 cups water
- 1 tbsp lye (lihiya)
- Grated coconut (for topping)
HOW TO COOK:
- Start by soaking atchuete (annatto) seeds in ⅓ cup water. This will extract the reddish color.
- In a mixing bowl, combine flour, sugar, lye, and the rest of the water together.
- Stir the ingredients together until smooth.
- Blend- in the atchuete extract.
- Fill muffin cups until ⅓ full.
- Prepare the steamer and steam for 15 to 20 minutes or until Kutsinta is firm.
- Let it cool and remove from molds.
- Serve with grated coconut. This recipe will yield 8 dozens of Atchuete Kutsinta.
IMAGE: driftwoodjourneys.com
Also try: Classic Kutsinta
