Kutsinta

Sunday markets back home have the backlane teaming with glutinous desserts one of which is kutsinta. A rare treat that we make at home for the idea that it was hard to do and handling the lye water is crucial to its taste. We always order it from one of the ladies selling it in the market or just have a taste of it during special occasions. Now being far from home, we all need to be on our own to learn how to make this dessert. A few friends have tried it and its either gooey, bitter or pale. Here is a recipe perfected by my aunt and been passed on to me.

Ingredients:

1 cup flour
1 cup tapioca starch
1/2 tsp vanilla
1 cup packed brown sugar
3/4 cup white sugar
3 1/2 cup cold water
3/4 tbsp lye water

Procedure:

1. Mix all ingredients at night and leave covered overnight in the fridge.

2. Mix 20 minutes before steaming the following morning.\

3. Steam on medium heat for 15 minutes.

Make sure the water is not briskly boiling or else you will have bubbles on the kutsinta. I don't use mixer in this recipe but just a sturdy wooden spatula. I spray the muffin moulds that I use with butter flavored oil spray and use the smallest spatula in getting it out of the mould. After steaming, leave tye moulds to cool for 5-8 minutes before getting the kutsinta out so that it will have time to hold the shape.