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.
Servings 0