The KUTSINTA (Moist Cakes) I eliminated the lye water solution (potassium carbonate) which is traditionally used in this recipe.

Ingredients:

1 cup water

1/2 cup annatto water 

1/3 CU sugar

6 tablespoons flour

6 tablespoons cornstarch

1 cup grated fresh coconut for topping

Method:

In a bowl, mix water, annatto water, sugar, flour and cornstarch until smooth. Fill non-stick mini-muffin or mini-tart molds up to the top and steam for 10 minutes. 

Let cool totally, approximately 1 hour. Unmold when firm, using a metal spatula to lift cakes out of mold. Top kutsinta with grated fresh coconut just before serving.

Yield: 24 small cakes