Kutsinta

Bring water and brown sugar to a boil in a large pot, stirring until the sugar dissolves completely. Remove from heat and let the syrup cool to room temperature.

Combine rice flour and lye water in a mixing bowl, stirring thoroughly until the mixture is smooth and well combined. The lye water will give the kutsinta its characteristic amber color and unique texture.

Gradually add the cooled brown sugar syrup to the rice flour mixture, stirring constantly to create a smooth, pourable batter without lumps.

Fill a steamer pot with water and bring it to a rolling boil. Prepare small bamboo or silicone cups by lightly oiling them or lining them with banana leaves.

Pour the batter into prepared cups, filling each about three-quarters full. Carefully place the filled cups into the steamer basket.

Steam the kutsinta for 15-20 minutes until a skewer inserted in the center comes out clean and the cakes are set and firm to the touch.

Remove the kutsinta from the steamer and let them cool slightly until they can be handled. Unmold each cake onto a serving plate.

Sprinkle the freshly grated coconut generously over the top of each kutsinta while still warm so it adheres to the sticky surface.