Welcome to Kakanin Series!
- 1 cup cassava flour (or tapioca flour)
- 1 cup all purpose flour
- 1 cup brown sugar
- 3 cups water
- 1 tsp anatto powder
- 1 tbsp lye water (lihiya)
- 1/4 tsp pandan essence (optional)
- grated coconut or dulce de leche (topping)
- Dissolve the anatto powder in 1 tbsp. hot water. Set aside
- Prepare the steamer. Wrap the lid with cheesecloth or any other clean cloth. Grease 25 pcs. large puto molds.
- In a big bowl, combine the flours and sugar. Mix until well blended.
- Combine the diluted anatto powder in 3 cups of water, stir until well blended. Add the lye water and the pandan essence, stir.
- Add the anatto water in the flour mixture. Mix until no more lumps.
- If the mixture formed some bubbles, scoop the bubbles out of the bowl.
- Pour the mixture in each molds until 3/4 full. Stirring occasionally.
- Put in the prepared steamer and cook for 30 minutes on low fire. Remove from heat and cool completely before unmolding.
- Serve with dulce de leche or freshly grated coconut.
- You can use any flavorless oil or VCO for greasing the molds.
- Lye water is essential in this recipe, in case you can’t find it in your area you may check the links below for substitutes.
- Tapioca FLOUR not the starch.
For LYE WATER substitute visit :
For Kutsinta WITHOUT Lye Water
For other varieties of Kutsinta
Thanks to my references :