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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.
Place the dried black rice in a grinder and grind into a fine powder. Sift and set aside.
In a container, mix molasses into the water until well combined. Set aside.
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.
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.
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.
Drizzle sauce over kutsinta and top with toasted desiccated coconut.
Ingredients
Directions
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.
Place the dried black rice in a grinder and grind into a fine powder. Sift and set aside.
In a container, mix molasses into the water until well combined. Set aside.
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.
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.
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.
Drizzle sauce over kutsinta and top with toasted desiccated coconut.
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