Soft cassava puto kutsinta recipe.

Greetings food lovers,

It's @luckylaica again and today I want to share with you my kutsinta recipe. Puto Kutsinta is another delicious delicacy in the Philippines which is a steamed cake locally known to us as (puto) it can be made with tapioca flour, rice flour or cassava flour and today I'm going to use ½ part of cassava flour and ½ part all-purpose flour and for the flavouring and colouring, I used annatto seeds extract and fresh coconut meat for coating.

Here are the Ingredients I used

Since I want to make many kutsinta cakes I just doubled the amount of the ingredients and if you find this ingredient interesting you can easily lessen the ingredients and just subtract half part of each listed ingredient.

• 2 cups of cassava flour
• 2 cups of all-purpose flour
• 2 tablespoons of an annatto seeds
• 2 tablespoons of hot to extract annatto seeds
• 2 teaspoons of lye water
• 3 cups brown sugar
• 1 whole fresh (grated) coconut meat for toppings.
• 6 cups of water

Here are the steps and procedures

• The first thing I made is to extract 2 tablespoons of annatto seeds with 2 tablespoons of hot water and set them aside while I work on the batter.

• Next step is to combine the ingredients. I combined the 2 cups of cassava flour, 2 cups of all-purpose flour, 3 cups of brown sugar, 2 teaspoons of lye water, and 3 cups of water and mix thoroughly until no lumps. Note that depending on what you like you can adjust the water. If you like it harder you can lessen the water but if it's your first time just follow the instructions and maybe if it's too soft you can adjust the water next time.

• Meanwhile, I add the annatto extract and strain the seeds.

• After I mix them well I strain the batter 2 times to remove the unwanted particles and then it is all ready to steam.

Steaming process

• While I'm waiting for the water to boil I brush some oil on the moulders first. When the water is boiled time to steam, pour each moulder and set the fire to medium heat to cook.

The cakes are cooking and so I grated the fresh coconut meat and set it aside.

After 30-40 minutes of cooking, you can see the batter is already translucent so I set them aside to cool down and after I roll them over to the coconut meat for an extra refreshing taste.

I made two times the ingredients so I repeat the cooking process for my leftover ingredients.

Now here is my cassava steamed cake we call puto kutsinta you can eat the delicious cake alone and you can coat coconut meat for an extra refreshing taste and enjoy!.

Thank you so much to those who take the time to read this I appreciate it so much and I hope you like my recipe. See you again at my next food blog. Have a good day everyone.