Makes 10 servings
Preparation and cooking time: 2 days (including overnight submerging and drying of rice)


Black Rice Flour:
1½ cups black rice

1 cup black rice flour
3/4 cup all-purpose flour
3/4 cup brown sugar
2 1/2 cups water
1/4 cup molasses
3/4 teaspoon lye water

1 can condensed milk
¼ cup butter
¼ cup sugar
Pinch of salt
1/8 cup desiccated coconut, toasted


Black Rice Flour:
1. Wash the black rice thoroughly and completely submerge in water to soak for 8-12 hours. Drain and spread on a clean cloth and allow to completely dry at room temperature.
2. Place the dried black rice in a grinder and grind into a fine powder. Sift and set aside.

1. In a container, mix molasses into the water until well combined. Set asde.
2. In a bowl, mix together black rice flour, flour, and sugar until well combined. Add the molasses water and lye water then stir slowly with a whisk into a smooth, watery batter. Strain to remove any lumps. Set aside.
3. Grease molds and fill to about ¾ full with kutsinta batter. Steam on medium-low heat for 15-20 minutes. Allow to cool before removing from molds.

1. Heat butter and sugar in a pan over medium heat. Add condensed milk and cook, stirring continuously until thickened and browned. Sprinkle a bit of salt and mix thoroughly. Set aside.
2. Drizzle sauce over kutsinta and top with toasted desiccated coconut.

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