Back to 6 servings 0.75 cup all-purpose flour, sifted 0.25 cup tapioca flour, not cassava flour 0.75 cup brown sugar, packed; light or dark 1.5 cups water, cold, for the batter 1 teaspoon annatto powder, also called atsuete or achiote powder; for color 0.5 tablespoon lye water, food grade; measure exactly, too much tastes bitter grated coconut, fresh or desiccated, for topping cooking oil, to grease the molds
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Lightly grease small kutsinta molds, ramekins or a 6-inch round pan with oil and set aside.2 Step 2: Whisk the all-purpose flour, tapioca flour and brown sugar together in a large bowl until the flour coats the sugar, then stir in the annatto powder.3 Step 3: Slowly pour in the water, whisking until the dry ingredients dissolve and the batter is smooth, then stir in the lye water.4 Step 4: Strain the batter through a fine sieve to remove lumps, then stir again, since the flour settles quickly.5 Step 5: Bring water in the steamer to a boil, then reduce to a steady simmer.6 Step 6: Pour the batter into the molds, filling them about three-quarters full, and set them in the steamer with space between them so steam reaches all sides.7 Step 7: Cover and steam small molds for 25 to 30 minutes, checking at about 20 minutes; steam a 6-inch round pan for 40 to 45 minutes, checking from 40 minutes.8 Step 8: Remove the cakes when the top is set when lightly touched and a toothpick comes out clean, then cool completely before loosening the edges and unmolding.9 Step 9: Top with grated coconut just before serving.getsaucepan.com/r/86cd071a-a542-5c26-9b46-4b68392a50f3
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