AuthorBiteSized
DifficultyBeginner

A innovative combination of our two favorite kakanin!

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Yields12 Servings
Total Time1 hr
Kutsinta







Puto








Kutsinta
1

In a large bowl, mix together rice flour, flour, and sugar until well combined.

2

Add annatto diluted in ½ cup water, water, and lye water then stir into a smooth, watery batter. Strain to remove lumps.

3

Grease molds. Fill half of the molds with the kutsinta mixture and steam on low for 15 minutes or until firm and springy.

Puto
4

In a large bowl, combine, flour, baking powder, powdered milk, sugar, and salt.

5

In another bowl, beat eggs and water together. Add egg mixture to flour mixture little by a little while stirring. Mix in melted butter until smooth.

6

Pour puto batter into molds nearly to the top over cooked kutsinta. Steam for another 20 minutes. Cool and remove from molds.

Ingredients

Kutsinta







Puto








Directions

Kutsinta
1

In a large bowl, mix together rice flour, flour, and sugar until well combined.

2

Add annatto diluted in ½ cup water, water, and lye water then stir into a smooth, watery batter. Strain to remove lumps.

3

Grease molds. Fill half of the molds with the kutsinta mixture and steam on low for 15 minutes or until firm and springy.

Puto
4

In a large bowl, combine, flour, baking powder, powdered milk, sugar, and salt.

5

In another bowl, beat eggs and water together. Add egg mixture to flour mixture little by a little while stirring. Mix in melted butter until smooth.

6

Pour puto batter into molds nearly to the top over cooked kutsinta. Steam for another 20 minutes. Cool and remove from molds.

Notes

Puto Kutsinta