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Makes: 10-12 pieces
Preparation and cooking time: 1 hour


½ cup rice flour
½ cup all-purpose flour
¾ cup sugar
½ tablespoon anatto powder, diluted in ½ cup water
1 cup water
1 teaspoon lye water
2 tablespoons butter

2 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons powdered milk
¾ cup sugar
¼ teaspoon salt
2 pieces eggs
1¾ cup water
¼ cup butter, melted


1. In a large bowl, mix together rice flour, flour, and sugar until well combined.
2. Add anatto diluted in ½ cup water, water, and lyewater then stir into a smooth, watery batter. Strain to remove lumps.
3. Grease molds.
4. Fill half of the molds with the kutsinta mixture and steam on low for 15 minutes or until firm and springy.

1. In a large bowl, combine, flour, baking powder, powdered milk, sugar and salt.
2. In another bowl, beat eggs and water together. Add egg mixture to flour mixture little by little while stirring. Mix in melted butter until smooth.
3. Pour puto batter into molds nearly to the top over cooked kutsinta. Steam for another 20 minutes. Cool and remove from molds.

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